ANGEL CAKE DESSERT 1 angel food cake 1 container of lite whipped topping 1 to 2 quarts of strawberries Cut or tear the

cake into bite-sized pieces. Wash and cut the strawberries into halves or quarters, depending on their size. Arrange layers of cake, strawberries, and whipped topping in an attractive bowl (glass is particularly nice). Decorate the top with several whole berries. *Wendy Lust Jalapeno Corn 1 16 oz. bag of frozen corn 1 8 oz. brick of cream cheese 1 stick of margarine (melted) Jalopenos (cut up small) I don't use more than a tablespoon but all depends on your taste Put corn in a colander and run warm water over it. Let drain. Mix corn, cream cheese, melted margarine and jalopenos. Bake in 350 degree oven until heated through - 25 - 30 minutes. *Susan C YUMMY BANANA BREAD - Super Easy - really it is!!! 2 cups all-purpose flour cup brown sugar, firmly packed 2 tsp baking powder tsp baking soda tsp salt 2 tsp cinnamon cup walnuts or any nut you like 1 cup of mashed bananas about 3 bananas cup skim milk cup applesauce 4 egg whites Preheat oven to 350 degrees. Grease loaf pan. Combine first 7 ingredients in bowl. Add remaining ingredients and mix by hand just until blended. Pour into pan and bang on counter a few times to remove air bubbles. Bake for 1 hour or until a toothpick comes out clean. Cool for 10 minutes and remove from pan. Cool completely if you can wait. I like it warm. *Debbie Silott

CREAM CHEESE GOODIES 2 cans of crescent rolls 2 8 oz. Bricks of cream cheese 1 cups white sugar 1 tsp vanilla 1 stick of margarine (melted) 1 tsp. cinnamon Roll out 1 can of crescent rolls in the bottom of a 9 x 13 pan. Mix cream cheese, 1 cup white sugar and vanilla until creamy. Spoon on to rolled out crescent rolls. Unroll 2nd can of crescent rolls onto cream cheese/sugar mixture. Spoon melted margarine onto top layer of crescent rolls. Mix remaining cup of sugar with 1 tsp cinnamon and sprinkle on top of melted margarine. Bake for 30 minutes in a 350degree oven. Yummmmo! *Susan C FIESTA CHICKEN N STUFFING 3 eggs cup milk 1 cups chopped cooked chicken 1 large tomato chopped up 3 tablespoons chopped green chilles 3 tablespoons chopped green onions sour cream and salsa optional combine eggs and mile, stir in stuffing mix, chicken, tomato, chillies and onions transferred to a greased microwave safe 9 inch pie plate or square pan cover with waxed paper microwave on high for 3 minutes and stir microwave on high for 3 minutes and stir cook another 2 more minutes and than let stand 5 minutes and serve. *Vickie Jones SMOTHERED CHICKEN Pound chicken breasts (about 3-4 half breasts) and saute on skillet with a little olive oil. Lightly season each side with seasoned salt and garlic powder. When chicken is browned and cooked through, add 1/2 cup bacon pieces (cooked...I use the Hormel bacon pieces found in the salad aisle), sauteed mushrooms (optional), handful of sliced green stallions, and 1

cup of shredded cheddar. Serve from the skillet. *Michele L PEANUT BUTTER CUPS DESSERT 1 cup peanut butter (smooth or chunky) 1 1/2 cups finely crushed graham crackers 1 cup powdered sugar 1 cup melted butter 12 ounces semisweet chocolate chips In a large bowl, combine the peanut butter, graham crackers, powdered sugar and melted butter. Pour into a lightly greased 9x13 pan. Place in refrigerator until set. Melt chocolate chips over a double boiler. Spread over the peanut butter mixture. Refrigerate until chocolate has hardened. Cut into squares and enjoy! Tastes just like a Reese's Peanut Butter Cup! *Kellie Dickens FRUIT SALAD Mix together a small box of instant vanilla pudding and one cup of cold milk. Fold in 1 tub of cool whip. Add all of your favorite cut up fruit. *Renee Depoorter CREAMY CILANTRO RANCH DRESSING 1 package dry Hidden Valley Ranch Dressing 1 c mayonnaise 1 c chopped cilantro 2 cloves garlic 3 tomatillos (peel paper) 1/3 c buttermilk tsp cayenne pepper -1 jalapeno pepper, seeded (optional) Put all ingredients in blender. Blend until smooth. *Tiffany CAF RIO CHICKEN 1 T Chili Powder 1 T Ground Cumin 3 cloves minced garlic 5 lbs. Boneless/skinless chicken breasts 1 small bottle Kraft Zesty Italian (8 oz)

Put all ingredients in Crock Pot for 4 hours, then shred meat and cook an additional hour. It's so easy throw it in the crock pot let it cook then stick it in a tortilla with beans and rice and lettuce and tomatoes and you are done. *Tiffany GOURMET POTATOES 6 Medium potatoes 1/4 cup butter 1/3 cup chopped green onions 3 cups shredded cheese 1 to 1/2 cups sour cream salt and pepper to taste Boil potaotes in skins. Cool. Peel and shred coarsley. Combine cheese and butter in pan over low heat, stirring until almost melted. remove from heat and blend in sour cream, onions, salt and pepper. Fold in potatoes and bake in greased casserole. Bake 25 minutes at 350 degrees. *Kellie Dickens RASPBERRY SALAD 2 small packs raspberry Jello (or 1 large) 1 1/2 cups boiling water 2 cups apple sauce 1/2 tsp. lemon juice 2 packages frozen raspberries (drain and thaw) Dissolve Jello in boiling water. Stir in all other ingredients. Chill. I serve it in a clear dessert cup (or clear plastic for picnic) Put a layer of whipped cream in cup, then a layer of the raspberry mixture, then another layer of whipped cream on top.Then a fresh raspberry on top. This is so easy and yummy and quite elegant looking. *Mary Lib SHREDDED BAR-BE-QUE CHICKEN & CABBAGE SLAW SANDWICHES 6 chicken breast 1 bottle Annie's Natural BBQ sauce (2 flavors to pick from) 1 head purple cabbage 1 bottle lighthouse coleslaw dressing package of whole wheat hamburger buns or your favorite roll/bun

*place all ingredients in a crockpot and cook on low for 4-6 hrs. If the chicken is frozen it will need to cook longer than the fresh. Just check the chicken - once done pull it apart (shread it) then place back in the crockpot until it has had a chance to sit and soak up the sauce. *clean & cut the cabbage into wedges. Either chop the cabbage by hand or you can mince it in the food processor. *mix the cut cabbage w/the coleslaw dressing Now make your sandwich - place the BBQ chicken on the bun, then the cabbage slaw on top of the BBQ chicken (yes cabbage goes on top of the BBQ chicken) then either put the bun lid on top or eat open faced. *you can also you 2 bottles of sauce when cooking..it all depends on your love of BBQ sace. Either way it is simply delicious!!!! *Susan JELLO SALAD 1 1 1 1 small box of Strawberry Jello small box of Raspberry Jello can of Crushed Pineapple(do not drain) can of blueberry pie filling(I use Comstock)

Place Jello in a 9 X 13 Pyrex dish. Add 2 cups of boiling water, stir until Jello disolves. Add pineapple (with juice) & pie filling. Stir. Cover & place in fridge till Jello sets. Topping: 8 oz. of sour cream 1 brick of cream cheese(softened) 1/2 c. sugar 1 tsp. vailla Mix all ingredients until smooth. Frost jello with topping. Keep in fridge until ready to serve. -I make this the night before serving. *Raimi BURGERS PROVENCAL 1 # Ground Round C. Shredded Zucchini C. Seasoned Bread Crumbs 14 oz. Recipe Tomatoes 2 C. Sliced Zucchini 16 oz. Small White Potatoes

Mix beef, shredded zucchini & bread crumbs; form into eight -inchthick patties. Brown on both sides in a large nonstick skillet for 3-4 minutes. Stir in tomatoes and sliced zucchini. Bring to a boil, reduce heat, cover and simmer 7-9 minutes, turning patties and stirring 2 or 3 times, until zucchini is crisp-tender. Add drained potatoes and simmer 3 minutes longer or until patties are no longer pink in center. *Susie Lang EASY TORTILLA SOUP (Put in as much as you like, take out what you don't - this is an eyeball it recipe!) I start with: 1 tub fresh salsa (like AIA or Mexicali - in the deli) 1 rotisserie Chicken (deboned and chopped) 1 can rotel mexican style Then add these as you wish! Carrots Corn Celery (chopping the leaves in adds lots of flavor!) Chicken Broth (add less to make thicker, more to make soupier) Simmer soup together - when ready to eat, pour into soup bowls over broken tortilla chips and top with sour cream and cilantro! Yummy! *Scrappincheryl Pasta with Light & Creamy Rose Sauce (Serves 4) 350g penne pasta (or other pasta of choice) 4 rashers lean bacon, chopped 1 small skinless chicken fillet, chopped into 1cm cubes 2 cups broccoli (in very small pieces) or 1 large zucchini (coarsely chopped) 300g mushrooms, thickly sliced 1 large can Carnation Light & Creamy Evaporated Milk 2 tbsp cornflour (mixed with a bit of water) 6 spring onions, chopped 1 tsp minced garlic (or 1 clove, chopped) 2 tbsp tomato paste freshly ground/cracked black pepper 1. Place sliced mushrooms into a large casserole dish with a bit of water. Steam in microwave on HIGH for 3 minutes. 2. Add broccoli (or zucchini) to casserole dish & steam for a further three minutes. Drain & set aside. 3. Heat a large non-stick frypan & to this add the chopped bacon &

chicken. (No oil needed as there is enough fat in the bacon) Fry until browned. Add steamed vegies to pan & combine well. Transfer mixture to a large bowl & set aside. 4. Bring a large saucepan of water to the boil, add pasta, cooking until al dente. In the meantime... 5. Return the large non-stick frypan to heat, add evaporated milk & tomato paste & then scrape pan, mixing well. Heat milk mixture until simmering, then add cornflour paste & stir until mixture thickens. 6. Add spring onions & chicken mixture to the pan & heat through well. Add drained pasta to the pan & mix thoroughly. Serve hot . *Kathryn CARROT CAKE 2 C flour 2 tsp. Baking Powder 1 tsp. Salt 1 1/2 C Wesson Oil 4 eggs--add one at a time 2 tsp. Soda 2 tsp. Cinnamon 2 C Sugar 2 C Grated Carrots 1/2 C Chopped Pecans Mix in order given. Bake 350 25-30 minutes. (9x13 or 3 layer) ICING 1-8 oz. pkg. Cream Cheese 1 box Powdered Sugar 1/2 Stick Butter 1 tsp. Vanilla Cream together in order given, and frost cooled cake. *Pam C THAI SALAD 1 Pkg. Asian Instant Noodles (cooked)(I have used spagetti noodles if needed) 1 Red Pepper (finely chopped) 3-5 Green Onions (chopped)

Handful Peanuts Chopped cooked Chicken Breast Dressing: C Soya Sauce C Sesame Oil 3 Tbsp Rice Vinegar (I have used plain vinegar- use a bit less) 2 Tbsp Sugar (Couple drops hot sauce if you wantI dont) Mix noodles, pepper, nuts and chicken in salad bowl. Pour dressing over and mix well. *Lisa BREAKFAST FRITTATA 1 Tbsp Cooking Oil 1 C Finely Chopped Onion 1 C Diced, Cooked Ham 3 C Frozen Hash Browns 9 Large Eggs tsp Garlic Powder tsp Salt tsp Pepper In oil saut onion until soft. Add ham and potatoes. Stir. In another bowl beat remaining ingredients until smooth. Add ham, onions, and potatoes to egg mixture. Pour into round casserole dish. Bake uncovered in 400 degree oven for about 45 minutes. Cut into wedges. *Lisa Ranch Chicken Boneless, Skinless Chicken Breasts Thick cut bacon Bacon grease Honey Dijon Mustard Lemon juice Paprika Crushed Red Pepper (optional) Sharp Cheddar Cheese or a Tex Mex Mixed Cheese Canola oil To begin, mix together 1/2 cup Dijon or country/grainy mustard with 1/2 cup honey. Add juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2

teaspoon salt. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Whisk it together until smooth. Next, rinse the chicken breasts under cool water and pat them dry. You can pound them down to be even but I just cook them normal. Next, just add all the chicken to the bowl with the marinade. Youll want to cover this with plastic wrap and let it marinate in the fridge for at least an hourusually I let it go about 2 to 3 hours. While the chicken is marinating, go ahead and fry up some bacon. Next, and this is important, reserve 1/4 cup of the bacon grease, and go ahead and clean out the skillet. Otherwise, itll get too smoky. When youre ready to prepare the chicken, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade into the sink. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high to high heat. (We want to sear the chicken, not cook it completely.) When the grease is sufficiently heated, add a batch of chicken to the skillet. Dont overcrowd the skilletjust 3 pieces is usually enough. Watch the chicken, and when it starts to get brown/black on one side Flip it to the other side. Cook just until brown/blackish areas appear. Each side should cook for a maximum of 1 to 1 1/2 minutes. Repeat with all the chicken breasts, then set them on a large baking sheet. If you look a little closer, youll notice the chicken is definitely not fully cooked. Go ahead and throw the pan of chicken into the hot oven for about twenty minutes to continue cooking. Then remove the pan from the oven And lay a couple of cooked bacon slices over each chicken breast. Next, grab some grated sharp cheddar and sprinkle it over the top as generously as youd like. Just return the pan to the oven for an additional five minutes, or until cheese is melted and bacon is sizzling. Then serve immediately *Margo

NO BAKE OREO COOKIE BALLS 1 pkg Oreos, crushed (See Note) 1 8 oz pkg cream cheese - softened Chocolate for dipping Directions:

Mix the first two ingredients together & roll into 1 inch balls. Refrigerate until firm. Dip into melted Milk or Semi-sweet Chocolate or even White Chocolate. Drizzle with opposite color Chocolate, if desired. Note Use either an 18 oz (1 lb 2oz) bag of Oreo Cookies or 15 oz bag of Mint Oreo Cookies. I actually used the double stuffed. *Darlene EDAMANE PASTA SALAD WW points--4 Servings--6 3 Tbsp Olive Oil 1/4 C Red Wine Vinegar 1/8 Envelope Good Seasons Zesty Italian Dressing 1/2 tsp. Salt 1/4 tsp. Black Pepper 1/4 tsp. Garlic Powder 2 pkg. Splenda 3 oz. uncooked Penne 2 C Edamame (shelled) 2 C Tomatoes 1 C Cucumbers Beat first 7 ingredients with wire whisk until well mixed. Set aside. Cook and drain pasta as directed on package. Rinse with cold water: Drain. Cook edamame as directed on package. Rinse with cold water: drain. In large bowl, toss pasta, edamame, remaining salad ingredients and dressing. Cover and refrigerate at least 1 hour before serving. *Pam C LONE STAR CAVIAR 1 lbs. dried black-eyed peas 2 c. Italian salad dressing 2 c. diced green pepper 1 1/2 c. diced onion 1 c. finely chopped green onion 1/2 c. finely chopped jalapeno peppers 1 (3-oz.) jar diced pimiento, drained 1 T. finely chopped garlic salt to taste hot pepper sauce to taste

Soak black-eyed peas in enough water to cover for 6 hours or overnight. Drain well. Transfer peas to a saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat, and allow to boil until tender, about 45 minutes. Do not overcook. Drain well and transfer to a large bowl. Blend in dressing and let cool. Add remaining ingredients and mix well. Serve with Tortilla Chips! *Cindy D COLD PASTA SALAD Ingredients: 8 ounces uncooked spiral pasta 1-3/4 cups fresh broccoli florets 1-1/2 cups fresh cauliflowerets 8 ounces Monterey Jack cheese, cubed 1 can (6 ounces) pitted ripe olives, drained and halved 1/2 cup quartered cherry tomatoes DRESSING: 1/3 cup olive oil 1/4 cup white wine vinegar 1-1/2 teaspoons Dijon mustard 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon minced garlic 1/4 teaspoon pepper Directions: Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the broccoli, cauliflower, cheese, olives and tomatoes. Drain pasta and rinse in cold water; add to vegetables. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Chill until serving. 12 servings *Margo CREAMY TOMATILLOS DRESSING 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK) 1 c. mayonnaise 1 c. buttermilk 2 tomatillos, remove husk, diced 1/2 bunch of fresh cilantro 1 clove garlic

juice of 1 lime 1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds) Mix all ingredients together in the blender. CHERRY PIE CREAM DESSERT 1 can sweet and condensed milk (I use fat free) 1 can crushed pineapple, drained 1 can mandarin oranges, drained 1 can cherry pie filling (I use lite pie filling and Ruby Red cherry pie filling if I can find it) 1 8 oz. container Cool Whip (I use Like Cool whip) Mix 1st four ingredients together well. Fold in Cool Whip. Refrigerate. *Veronica FRIENDSHIP TEA-AKS RUSSIAN TEA Ingredients 1 cup Tang Bev.Mix 1/2 cup sugar 1/2 cup Instant Tea powder 1/2 cup instant lemonade 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves Preparation Combine ingredients and store in a tightly covered jar. To serve, combine two teaspoons of tea mix with one cup hot water, or for iced friendship tea, use one tablespoon per glass of ice water. *Rachel TOFFEE APPLE DIP Mix the following together & serve with apple slices: 8 oz. cream cheese c. brown sugar c. white sugar 1 tsp. vanilla 1 pkg. toffee bits *Deana POPCORN SALAD

Dressing: 2 c. mayonnaise 2/3 c. sugar 1 tsp. vinegar 2 c. finely chopped celery 1/2 lb. bacon, fried and crumbled 1 bag microwave popcorn, popped (9oz regular white popcorn) 1/2 c. finely chopped onion 1 1/2 c. shredded cheddar cheese Combine the dressing ingredients and then mix the remaining ingredients and serve. *Susan C

CHOCOLATE FUDGE KAHLUA CAKE 1 Betty Crocker Chocolate Fudge cake mix with pudding (follow directions below, do NOT add the ingredients specified on the box) 2 eggs 1/2 cup kahlua 1/4 cup oil 1 pint sour cream (16 oz. or 2 cups) 12 oz. chocolate chips Mix together. Pour into greased (I just spray with Pam) bundt pan and bake at 350 degrees for 40-50 minutes. Dust it with powder sugar after it cools for an hour or two. *Janet Ang MEXICAN CORNBREAD Grease large cast iron skillet and place in 350 oven. Grate 1/2 lb. Cheddar Cheese Cook: 1 lb. hamburger 1 large onion--chopped 4-5 jalapeno peppers--wash off vinegar Mix well: 1 C yellow cornmeal 1/2 tsp. soda 1 tsp. salt

1/2 C Wesson Oil 1 C milk 2 eggs beaten 1 can creamed corn Pour 1/2 of corn meal mixture in pre-heated skillet. Sprinkle all of the cheese on top. Add meat mixture on top of cheese. Pour remaining corn meal mixture on top of meat. Bake 45 minutes in 350 oven. *Pam C BLONDE BROWNIES Melt together: 1 stick Butter 2 squares Baker unsweetened chocolate Add: 2 C sugar 3 eggs 1 1/2 C flour 1 tsp. vanilla 1/2 C pecans--optional Mix well and pour into 9x13 pan (or a jelly roll pan). Bake 350 for 30 minutes, but check it at 20 minutes. Cut and remove from pan while warm. *Pam C FRUIT PIZZA Take 2 Pillsbury Sugar Cookie dough rolls ( refrigerated) and press them flat onto a jelly roll sheet. Bake as directed and let cool. Take 1 pkg of Cream cheese and 1 stick of butter and 1 cup of powdered suga and 1 tsp of vanilla. mix these together in a bowl and spread on top of cookie. Use your imagination and top with any combo of fruit-bananas, oranges, pineapple, blueberries, strawberries etc. You can also sprinkle coconut or nuts on top. Chill and serve. Cut into pieces with a pizza cutter. Also to keep bananas from turning brown..soak them in orange or pineapple juice. *Kim R

ROTEL CHICKEN CASSEROLE 3 7 1 1 1 1 1 1/2 lb. chicken 1/2 bag Nacho Flavored Doritos onion chopped can cream of mushroom soup can cream of chicken soup can Rotel ( which ever flavor you want. I use mild) lb. Velveeta Cheese

Boil chicken. Let cool, then debone. Spray 9x13 pan and line with Doritos. Place chicken on top. Heat Rotel, cheese, onion, and soups until cheese melted. Pour over chicken and chips. Bake 350 for 20 minutes. *Pam C SIMPLE CROCK POT CUBE STEAK Brown 4-6 pieces floured cube steak (don't cook--just brown the outsides) Add to a sprayed crock pot Mix together 1 can cream mushroom soup 1 envelope dry onion soup mix 1 can milk Pour over steaks and cook low 6-8 hours serve over rice *Vicki CURRY CHICKEN C OLIVE OIL 1 ONION 3 CLOVES GARLIC, CRUSHED 1 PKG BONELESS SKINLESS CHICKEN BREASTS (chopped in 2 inch chunks) tsp SALT (or to taste) 1 CAN COCONUT MILK 1 tsp SUGAR 1-2 TBSP CURRY POWDER (depends on your taste)

Heat oil in pan on medium-low, add onions and garlic. Add chicken breasts, salt and cook through. Pour in coconut milk and when it is simmering well, add sugar and curry powder. Simmer without a lid until sauce thickens a bit. Serve over rice, with steamed carrots or cauliflower. Delicious! NOTE: I always make extra cause this is GREAT served with the rice in a wrap for lunch the next day! *Lisa ORANGE JUICE CAKE 1 box Yellow Cake Mix (pudding in box) 1 3 oz. Box vanilla instant pudding cup oil 1 cup orange juice 4 eggs cup chopped pecans (sprinkled in bottom of pan) Add all ingredients except pecans to large mixing bowl and mix well. Spray bundt pan with spray and add chopped pecans in bottom. Add cake mixture on top. Bake at 325 degrees for 45 50 minutes or until toothpick inserted into cake comes out clean. Place following items in sauce pan and boil for 2 minutes: 1 cup sugar 1 stick margarine cup orange juice Pour over cake soon as it is done. Cool completely before removing from pan. *Melinda Wilson LIME AID 1 cup lime juice (9 or 10 limes) 1 and 1/2 cup sugar 8 cups water Mix together and refrigerate for a couple of hours. Enjoy! *C. Trimble CHOCOLATE CRACKLES

1 box of Devils Food Cake Mix 1/2 c. of oil 2 TBS. of water 2 eggs slighlty beaten Powder Sugar Preheat oven to 375. In a mixing bowl, combine all ingredients(except Powder Sugar) & mix well with a fork. Roll the dough into small balls(walnut sized). Roll each ball in powder sugar(I put PS in a small bowl for this). Place on ungreased cookie sheet. Bake for 9-10 min.. Let them cool on the cookie sheet for 2 minutes before placing on a cooling rack. *These are so yummy & so easy to make. They are my boys favorite after school snack. *Raimi MOCHIKO SWEET CHICKEN 10lbs skinless/boneless chicken cut in 2"cubes 1cup Mochiko flour(Asian sweet flour) 1cup sugar 1cup soyu 1cup water 1cup corn starch and 2tablespoons ginger mix all the ingredients in a bowl except chicken &corn starch once well stirred add corn starch, stir real well again and then add chicken and soak over night in fridge, stirring about 3 times through out the fridge time. Deep fry in oil and drain on paper towel! It sticks together a bit while cooking just pull apart. Its so worth the time! *Dianne Yamada APPLE DUMPLINGS 2 cans Crescent Rolls 3 apples--peeled and sliced 2 sticks butter 1/2 C sugar 1 tsp. cinnamon 12 oz. can Mt. Dew (not diet) Wrap apples in separated Crescent rolls. Place in 9x13 pan. Melt butter. Stir in sugar and cinnamon. Spoon over rolls. Pour Mt. Dew over rolls.

Bake at 350 for 35 minutes *Pam C PINEAPPLE SALAD 2 C Crushed Pineapple 1 C Sugar 2 packets of Knox Gelatin 1/4 C cold Water 1 C grated Velveeta Cheese 1/2 pint of Whipped Cream--Whipped 1 C chopped Pecans Bring to a boil: Crushed pineapple and sugar. Mix together the Knox Gelatin and water. Add to the hot pineapple mixture. Let cool. Then add Velveeta Cheese, the whipped cream (whip it up before adding to the mixture), and the pecans. Place in 9x13 pan and refrigerate til completely set. Cut into squares and serve. *Pam C JIFFY COBBLER 1 can fruit pie filling (cherry, apple...) 1 box Jiffy yellow cake mix 1/4 cup butter 1/4 cup chopped pecans Lightly grease an 8" x 8" baking pan. Preheat oven to 350 degrees. Empty the pie filling in the bottom of a baking pan, sprinkle the cake mix on top and cover with thin slices of butter. Bake in a 350 degree oven for about 20 minutes. Serve warm with vanilla ice cream. *Susie Lang CHOCOLATE CHIP PUMPKIN SQUARES 2 cups all-purpose flour (spooned and leveled) 1 tablespoon pumpkin-pie spice 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature

1 1/4 cups sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) semisweet chocolate chips Directions Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares. *Dannelle TORTELLINI SOUP 2 cans of cream of chicken soup 1 box, plus 1 can of chicken broth/stock 1/2 c. water 1/2 of a white onion chopped 1/4 tsp. of garlic 1/2 tsp. Oregano 1/2 tsp. Basil 2 chicken breasts boiled & cut into small pieces 1 c. of sliced carrots 1 small bag of frozen broccoli(can use fresh too) 1 bag of frozen cheese tortellini In a stock pot, put all ingredients in except for the tortellini & brocolii. Bring to a boil. Add tortellini & let simmer for 30 minutes. Add brocoli & cook for another 20 minutes. Enjoy! * I serve warm french bread with the soup. * I have tried this with dry & frozen tortellini, we like the frozen far better than the dry. * It is even better the day after. *Raimi TRIPLE CHOCOLATE CAKE

1 box chocolate cake mix {18.25 oz.} 1 box chocolate pudding {3.4 oz.} 1 cup water 1/3 cup butter softened 4 eggs 1 heaping cup chocolate chips heat oven to 325 grease pan mix all ingredients together in large bowl for 2 minutes pour into pan bake for 55 to 65 minutes cool in pan 10 minutes cool on rack until cold dust with powdered sugar then devour or slice *Cindy Barriga PESTO Get your Cuisinart out to use to make the pesto. This is not cooked in any way! Start with 3-4 cloves of garlic, chop them up in the bowl. Then add one half cup of raw macademia nuts (if you substitute pine nuts add them later with the basil). Process until all is smooth. Add 8 oz whole Parmesan cheese, cut into cubes and process on and off 8 times. Collect 4 cups of basil, fresh from the garden, and clip off the leaves, do not include stems. Add to bowl and chop 8 times to break up into small pieces. Then add one half cup of olive oil and one half cup of canola oil through the tube up top and process until smooth. You will need to stop occasionally and scrape the side of the bowl with a rubber spatula to mix everything in. Consume right away before it starts to oxidize. Delicious on freshly cooked linguine as an entree or added to rotelli pasta as a salad. *Kate VEGGIE QUESADILLAS Whole Wheat Tortillas Lofat Shredded Mexican Blend Cheese Mushrooms, sliced Broccoli Jalepeno, finely chopped

Onion, diced If you want to add chicken add pre-cooked diced chicken brest. Heat all of the ingredients in the microwave until they are tender. On the flat tortilla add the veggies (and chicken if desired) and sprinkle with the cheese. Fold the tortilla in half and place on a pan or griddle or George Forman that has been sprayed with non-stick spray. Cook until golden and cheese is melted. Cut into triangles and serve with Salsa. The great part is you can use the veggies the next day to make a great omlette. *Tiffany H GO TO SOUP from WEIGHT WATCHERS In a soup pot: Brown 1lb. ground turkey and 1 small onion - chopped Add 1 package taco seasoning and 1 package of Hidden Valley Ranch Dressing seasoning (dry) Add 2 cans R0-Tel tomatoes (I use 1 mild and 1 original) Add 2 cans pinto beans Add 2 cans chili hot beans (again, I use 1 mild and 1 hot) 16 oz frozen corn Heat it through and serve....It is DEVINE! 1 cup=3 pts. *Theresa Grdina SWISS CHOCOLATE MOUSE 200g Toblerone chocolate (chopped) 4 eggs (separated) 1 cup thickened cream (whipped) Melt chocolate in large bowl over hot water (or in microwave), use wooden spoon to mix in egg yolks one at a time. Beat until smooth and thick. Fold in whipped cream, then fold in softly beaten egg whites. Spoon into 4 dishes, refrigerate for several hours. Decorate with grated chocolate and/or strawberries. *Lisa Hayes GREEN CHILI RICE 2 cans condensed Cream of celery soup 2 cups sour cream 2 cans (8oz) chopped green chilies 2 1/2 cups shredded cheddar cheese

3 cups uncooked Instant rice In a bowl combine the soup, sour cream, chilies, and two cups of cheese. Stir in the rice. Transfer to a greased baking dish and sprinkle the remaining rice on top. Bake uncovered at 350 for 45 minutes or until rice is tender. *Kellie Dickens EASY PEASY POT ROAST One Beef Rump Roast (buy the cheap cut - it works the best) One envelope of Lipton's Beefy Onion Soup Mix Put the Roast in a Crock pot and sprinkle the soup mix over the top. Plug in and let cook until tender (depending on your crock pot). *Regina CHILI BEEF TACOS (adapted from a Weight Watchers recipe) 2 tbsp chili powder 1/2 tsp ground cumin 1 tsp olive oil 1 small onion(s), chopped (you can skip this if your family doesn't love onions) 2 medium garlic clove(s), minced 8 oz uncooked lean ground beef (with 7% fat) 8 oz canned tomato sauce 8 oz canned kidney beans, rinsed and drained 8 item Regular Taco Shells 4 tbsp fat free Ranch Dressing Toast chili powder and cumin in a medium skillet over medium heat until fragrant, about 30 seconds. Add oil to skillet and heat; add onion and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 3 minutes. Add beef and cook until cooked through, about 5 minutes. Add tomato sauce and beans; cook 5 minutes more or until heated through. Fill each taco shell with 1/4 cup of beef mixture; top each with 1/2 tablespoon of fat free ranch dressing. Serve with Spanish Rice and Refried Beans! *Jingle FRUIT FLUFF

2 cups Original Bisquick mix 2 tablespoons sugar 1/4 cup butter or margarine (firm) 2 packages (3 ounces each) cream cheese, softened 1 cup sugar 1 teaspoon vanilla 2 cups whipping (heavy) cream 2 cups miniature marshmallows 4 cups mixed fresh fruit 1. Heat oven to 375F. Mix Bisquick and 2 tablespoons sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Press in bottom of ungreased square pan, 9x9x2 inches. 2. Bake 15 to 20 minutes or until light brown; cool. 3. Stir together cream cheese, 1 cup sugar and the vanilla in large bowl; set aside. Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff. Gently stir whipped cream and marshmallows into cream cheese mixture; spread over crust. 4. Cover and refrigerate at least 4 hours until firm. Cut into 3 rows by 3 rows; top each serving with fruit. Store covered in refrigerator. -I usually use blueberries, strawberries, apples, bananas, raspberries. *Julie ISLAND RED SNAPPER 1 1/2 lbs. fresh red snapper 3 tbsp. butter 3/4 c. onions, chopped 2 cloves garlic, minced 1 c. stewed tomatoes 4 oz. green chilies, chopped 3/4 tsp. basil 1/2 tsp. celery salt 1/2 tsp. chili powder 1/4 tsp. pepper 1/4 tsp. cumin Dash Tabasco 1/3 lb. grated cheddar cheese 1/3 lb. Monterey Jack cheese, grated 3 tbsp. parsley, chopped

Cut red snapper into serving size pieces and place in a buttered 9 x 13 inch casserole. In a large saucepan, saute the onion and garlic in butter until transparent. Add the tomatoes, green chilies, basil, celery salt, chili powder, pepper, cumin and Tabasco. Simmer for 20 minutes. Pour the salsa over the fish. Top with grated cheese. Preheat oven to 350 degrees. Bake fish for 30 to 35 minutes. Sprinkle with fresh parsley. Serves 6. *Rebecca W SEAFOOD APPETIZER 8 oz package cream cheese (room temperature) 1 tablespoon minced dry onion Garlic salt to taste 1 small bottle seafood sauce 1 tin of flaked crab meat Dry parsley flakes Assorted crackers Blend softened cream cheese, minced onion & garlic salt. Spread this mixture into foil lined pizza pan and cover with seafood sauce. Sprinkle crab meat on top and shake dry parsley flakes on for color. Chill in the fridge and then serve with crackers. *Diana L JELLIED MANDARIN ORANGE SALAD 1 large pkg orange jello l large pkg cream cheese, softened 2 1/2 cups boiling water 2 tins mandarin orange segments, drained Beat cream cheese & jelly powder. Gradually add water. Refrigerate until partially set (up to two hours) Add oranges and pour into an 8 x 8 (or 9 x 9) pan. Cut into squares. (Make day ahead). *Laura J

ROAST WITH POTATOES & CARROTS Beef Roast 6 potatoes, peeled and quartered 1 bag baby cut carrots 1 envelope Lipton onion soup mix 1 12 oz. can of Coke (no substitute!)

Put roast, potatoes, and carrots in a 9 x 13 pan. Sprinkle dry onion soup mix on top. Pour 12 oz. can of Coke over soup mix. Cover tightly with aluminum foil. Bake in 350 degree oven for about 3 hours. *Susan C CUCUMBER SANDWICHES Mix: 8 oz. pkg cream cheese 1 pkg. Good Seasons Italian Dry Salad Dressing 1/4 c. mayonnaise Spread mixture on top of cocktail rye bread. Place cucumber slice on top and sprinkle with dill weed. Tastes best if you mix the spread and let set in refrigerator overnight. *Connie R ITALIAN BEEF Rump Roast (Roast with little fat is best) 1 pkg Good Seasons dry salad drsg mix 1 can beer Cook in crock pot until you can shred the beef. Serve meet on hoagie rolls. Juice is great to serve for dipping on the side. *Michelle Krstyen Zucchini Slice 6 rashes bacon, chopped 1 onion, chopped 1 cup of grated cheese 1 large zucchini, grated 1/2 cup vegetable oil 5 eggs, lighty beaten 1 cup of self raising flour salt and pepper to taste. Combine all ingredients except eggs and flour. Once all mixed add flour and eggs and mix well. Grease a slice tray. On moderate oven cook for 30-35 mins or until brown on top to your liking. *Tracey Punchbowl dessert 1 chocolate cake - prepared and baked per instructions on box for 9 x 13 cake

2 - 16 oz. tubs frozen whipped topping, thawed 2 - large boxes of instant chocolate pudding (prepared per instructions on box) 6 Hershey plain chocolate bars, crumbled Cut 9 x 13 cake into 3 sections. Crumble first section in bottom of punchbowl, layer 1/3 of chocolate pudding on top of cake, 1/3 of whipped topping onto pudding and 1/3 of candy bars onto whipped topping. Continue layering all ingredients. (3 layers). *Susan C Soup-er Simple Soup 1 1 1 1 1 1 1 1/2 pounds ground beef chopped onion 64 oz V-8 juice can Del Monte mixed vegetables can Rotel tomatoes can cream style corn pouch Uncle Ben's Spanish Rice

Brown beef and onions, drain. In a stock pot, add remaining ingredients and the beef mixture. Heat thoroughly. My family loves this soup. I usually throw in a handful of frozen whole kernel corn. This soup freezes well too. *Teresa Wilkins Bran Muffins 6 cups of all-bran cereal 2 cups boiling water 1cup oil 4 eggs, beaten 3 cups sugar 1 quart buttermilk 5 cups plain flour 5 tsp. baking soda 2 tsp. salt 24 ounces apple butter 2 cups chopped walnuts or pecans 2 cups raisins, optional (I use 1 cup raisins & 1 cup craisins) Pour the boiling water over 2 cups of bran. Add oil. Mix and let stand while assembling other ingredents. Mix together beaten eggs, sugar, buttermilk and therest of the bran in that order. Sift flour with soda &

salt. combine all ingredients, stirring in apple butter, nuts and raisins last. Bake in greased muffin tins at 400 for 15-20 minutes. Mixture keeps 6 weeks in the refrigerator. Muffins freeze well. Yield: 6 dozen --calories per muffin: 200 with everything - 150 without nuts - 140 using splenda *Lola Fields GUACAMOLE DIP 4 ripe avocados (they're soft) 2 pkgs. McCormick guacamole seasoning (or any dry guacamole seasoning) 1 16oz. Sour Cream 1 small jar Pace picante sauce 2 cups shredded cheddar cheese (fine is better) 6 green onions rinsed and chopped Pit and mash the avocados in a medium size bowl. Add the seasoning and stir. In a 6 x 6 shallow pyrex (that's what I use) spread out the guacamole. Stir the sour cream before you spread a thin-ish layer of it directly over the guacamole. Be sure to cover all the guac or it turns brown. Then cover the sour cream layer with the Pace picante sauce (I use just about the whole jar and I think it's about 12 oz.) Sprinkle all of the cheese directly on top of the picante layer. Chop the green onions and scatter them over the cheese layer. Serve with tortilla chips or Fritos. Yummy!!! *Kat-in-TEXAS SLOW OVEN STEW - easy & delicious 2 lb. stew beef in 1 1/2 " pieces or chicken pieces 2 medium onions, cut in eighths 3 stalks of celery, cut diagonally 4 carrots, cut in strips 1 can diced tomatos 1 can tomato sauce 1/3 cup quick cooking tapioca 2 tsp. salt 1/4 tsp. pepper 1/2 tsp. basil 2 medium potatoes, cut in chunks Brown the beef and drain. Combine all ingredients except the potatoes. Bake in large covered casserole at 300 degrees for 2 1/2 hours. Add the potatoes and continue baking for another hour. *Wendy Lust

INDIVIDUAL CHICKEN DINNERS skinless, boneless chicken pieces -breasts, thighs, and/or legs 1 can cream of mushroom soup 1 envelope dry onion soup mix 4 medium carrots, peeled & quartered 4 medium potatoes, peeled & quartered Tear off 4 pieces of aluminum foil, each about 15 X 18 inches. Place chicken piece(s) on each sheet of foil. Place carrot and potato quarters on chicken. Put generous spoonful of condensed soup (1/4 of can) on top of vegetables followed by 1/4 package of onion soup mix. Wrap and seal foil securely around each individual dinner. Place packets in 9 X 13 baking pan. Bake at 350 degrees for 1 1/2 hours or until chicken is tender. *Wendy Lust SCALLOPED APPLES - healthy and yum 4 baking apples 1 tsp. cornstarch 1/4 cup orange juice 1/2 tsp. cinnamon Peel and slice the apples. Put slices in baking dish. Mix juice, cornstarch, and cinnamon; pour over apples. Bake covered in oven at 350 degrees or in microwave, stirring occasionally. Bake until apples are tender. *Wendy Lust CORN SOUFFLEalways requested for holidays & potlucks 1/2 stick margarine, melted 2 eggs, beaten 8 ounces lite sour cream one 16 ounce can whole kernel corn one 16 ounce can creamed corn one 8 ounce package Jiffy corn muffin mix Cream the margarine, eggs, and sour cream. Add the corn and muffin mix. Pour into a greased 1 1/2 quart casserole dish. Bake uncovered at 350 degrees for 30 to 45 minutes or microwave 20 minutes. Stir halfway through cooking time. *Wendy Lust Healthier Hollandaise Sauce (no eggs or butter)

3/4 cup mayo 1/4 cup sour cream 1 tbsp lemon juice 2 tsp prepared mustard Combine all ingredients and on low heat. Stir constantly until heated through. Makes 1 cup ... double ingredients if you need more. *Laura J