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Dirt Dessert Ingredients: - 2 small boxes French instant pudding (vanilla) - 12 oz. Cool Whip - 1/2 c. oleo - 8 oz. cream cheese - 1 c. powdered sugar - 3 1/2 c. milk - 20 Oreo cookies Directions: - Combine pudding, oleo, cream cheese, powdered sugar and milk. Add - Cool - Whip - last; - beat with beater. - (Set aside.) Then crush Oreo cookies.

High Fiber Cream Of Mushroom Pork Chops-Really Yummy! Ingredients: - 4 -6 boneless pork chops - 1 (10 1/2 ounce) can Healthy Request cream of mushroom soup - 3 cups all-bran cereal - 1 cup fat free sour cream - pepper, to taste - garlic salt, to taste - 2 cups white rice Directions: - Brush sour cream lightly onto each pork chop. Season each with pepper and garlic salt. Pat each chop into a bowl filled with Bran Buddies, flip and ensure both side are coated with the bran. Place into a 13x9 glass pan. Repeat with each chop. Set aside. Pour soup into a bowl mixed with one can water. Season with pepper and garlic salt until it smells like a "stroganoff" scent. Pour over each chop and around. Bake @ 350 for 40-45 minutes or until done. Cook rice while chops are baking. Serve chops over 1/2 cup rice. Drizzle with soup from bottom of casserole. - Delic!

Heart Healthy Marinade For Chicken Ingredients: - 4 tablespoons safflower oil - 4 tablespoons olive oil - 1/8 cup lemon juice - 2 garlic cloves (minced) - 1/2 teaspoon oregano - 1/2 teaspoon tarragon Directions: - Mix all ingredients together. - Pour over 1 - 2 lbs of chicken (I used either chicken tenders or cut boneless chicken breast into strips). - For best results marinade overnight.

Turkey Onion & Tomato Pita Pockets Ingredients: - 1 medium red onion, peeled & thin into rings - 16 cherry tomatoes, quartered - 1 cup turkey, cooked coarsy chopd - 2 cups iceberg lettuce, thin slice - 13 cup shredded fresh basil - 1 tablespoon light brown sugar - 14 cup balsamic vinegar - 1 tablespoon fruity olive oil - salt & pepper - 4 6 inch diameter pita bread rounds, cut in half Directions: - In a large bowl, toss together the onion, tomatoes, turkey, lettuce, and basil. - Sprinkle with the brown sugar and drizzle with the vinegar and olive oil. - Toss well and season with salt and pepper. - Cover and let marinate in the refrigerator for at least two hours. - To make the sandwich, mound the mixture into the pita pockets and serve at once.

Slow-Cooked Lemon Chicken Ingredients: - 6 bone-in chicken breast halves (12 ounces each), skin removed - 1 teaspoon dried oregano - 1/2 teaspoon seasoned salt - 1/4 teaspoon pepper - 2 tablespoons butter - 1/4 cup water - 3 tablespoons lemon juice - 2 garlic cloves, minced - 1 teaspoon chicken bouillon granules - 2 teaspoons minced fresh parsley - Hot cooked rice Directions: - Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken. - Cover and cook on low for 5-6 hours. Baste chicken with cooking juices. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. Serve with rice. (If desired, cooking juices may be thickened before serving.)

Grannys Dried Beef Casserole Ingredients: - 1 cup milk - 2 hard-boiled eggs, diced - 3 tablespoons chopped onions - 1 (8 ounce) package dried beef, diced - 1 (10 1/2 ounce) can cream of mushroom soup - 1 cup uncooked macaroni noodles - 1 cup shredded cheese Directions: - Mix together and let stand 3 hours or overnight. - Bake 350 for about 30 minutes.

Besciamella Sauce Ingredients: - 5 tablespoons unsalted butter - 1/4 cup all-purpose flour - 3 cups whole milk - 2 teaspoons kosher salt - 1/2 teaspoon freshly grated nutmeg Directions: - Heat butter in a medium saucepan until melted. - Add flour, stirring until smooth. - Cook gently over medium heat until light golden brown, 6-7 minutes. - Meanwhile, heat the milk in a separate pan until almost boiling. - Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. - If lumps begin to form, you need to adjust the heat up a bit higher. - Bring to a boil, and cook for 30 seconds, continuing to stir. - Remove from the heat and season with salt and nutmeg. - Note: After I had brought it to a boil and let it cook for 30 seconds, it was still too liquidy. - I continued to cook it over high heat, stirring constantly, until it thickened down, and began to coat the back of the spoon.

Easy Chili Cheesy Enchiladas Ingredients: - 10 soft taco-size flour tortillas - 4 cups monterey jack and cheddar cheese blend - 1 -2 large onion, finely chopped - 1 (19 ounce) can Wolf brand chili, no beans - 1 (20 ounce) can red enchilada sauce - 2 tablespoons butter Directions: - Preheat oven to 350*. - Spray 13x9 baking dish. - Cook chopped onion in butter until glassy and tender. - Fill tortillas with cheese and onion and roll. - Place seam side down in baking dish. - Mix chili and enchilada sauce. - Pour over rolled tortillas. - Sprinkle cheese over top. - Bake for 25-30 minutes, until cheese is melted and bubbly. - m-m-m.

Cream Cheese Pound Cake Ingredients: - 1 (8 oz.) cream cheese - 3 sticks oleo - 3 c. sugar - 1 tsp. vanilla - 1 tsp. almond - 4 c. flour (2 c. at a time) - 6 eggs Directions: - Cream - butter - and - cream cheese. - Add sugar; mix well. Add 1 egg - at - a - time; beat well. - Add vanilla, almond and 2 cups flour at a time. - Bake - at - 325° until done, about 1 plus hour. - Test; done when toothpick comes clean.

Low-Fat Turkey Tid-Bit Wraps Ingredients: - 4 whole grain tortillas - 4-8 slices lean turkey breast meat(sliced thinly) - 20-24 baby spinach leaves(organic) - 1/2 cup low-fat or non-fat mozzerella cheese (grated)or other low-fat cheese can be subsituted - 1 cup apple (grated)granny smith, fuji, or gala - 1/4 cup real maple syrup or honey - 1 Tablespoon lemon juice (fresh) Directions: - Lay out 4 whole grain tortillas. Divide and arrange turkey slices over one half of each of the tortillas. Over the turkey slices evenly layer with 6 -8 baby spinach leaves on each of the tortillas. Divide and sprinkle cheese over spinach leaves, then sprinkle grated apple over the cheese. In a small bowl combine the maple syrup and lemon juice. Drizzle over the grated apple on each of the tortillas. Wrap the tortillas up like a burritos and enjoy! Serve with almonds or walnuts and baby carrots.

Tamale Meat Ingredients: - 5 lbs pork shoulder - 5 lbs chuck roast - 3 cloves garlic - 2 medium onions - garlic powder - salt & pepper - 12 cup chili powder - 14 teaspoon garlic powder - 12 cup flour - 1 12 cups lard - salt Directions: - Put the first group of ingredients in a large kettle with water. - Simmer on medium heat for 4-5 hours. - Remove most of the broth. - Put some in masa to make it doughy. - De-bone and shred the meat. - Put broth in the blender and blend all but the lard for about three minutes. - Melt the lard in a pan, add blended chile and cook on medium heat for 30 minutes. - After cooked, combine it with the meat. - Insert in the spread masa as directed.

Portuguese Sweet Rice Ingredients: - 4 cup water - 2 cup rice - 1 tsp salt - 2 tbsp butter - 2 cup milk - 1 1/4 cup sugar - 5 large egg yolks - 5 slice lemon zest - 1 stick cinnamon Directions: - Bring to boil the water, butter, salt, cinnamon stick, and lemon zest. - Add rice reduce heat boil on medium low for 30 minutes. - Warm up milk tell warm in microwave and put in pot once rice is done. - Let simmer for 10 minutes. - Add sugar mix well. - Mix beaten egg yolks into rice until mixed well. - Finish with cinnamon on top' Enjoy!

Snickerdoodles (A Not-Too-Sweet Cookie) Ingredients: - 1/2 c. soft shortening - 3/4 c. sugar - 1 egg - 1 1/4 c. flour - 1 tsp. cream of tartar - 1/2 tsp. soda - 1/4 tsp. salt Directions: - Mix first 3 ingredients together. Sift dry ingredients together and then add to shortening mixture. Chill dough 1 hour or more. Roll into balls the size of walnuts. Mix 2 tablespoons sugar and 2 teaspoons cinnamon in a bowl and roll dough balls in this. Place 2-inches apart on cookie sheet and bake at 375° for 8 to 10 minutes or until lightly browned. Watch carefully as the sugar coating can make them burn easily.

Chicken Broccoli Alfredo Ingredients: - 1 Tbsp. oil - 2 boneless skinless chicken breast halves, cut into strips - 1 pkg. (10 oz.) DI GIORNO Alfredo Sauce - 1/4 tsp. garlic powder - 1 pkg. (9 oz.) refrigerated fettuccine - 2 cups fresh broccoli florets Directions: - Heat oil in large skillet. - Add chicken; cook and stir on medium-high heat 5 minutes or until no longer pink. - Stir in sauce and garlic powder; cook 5 minutes. - Meanwhile, add fettuccine and broccoli to large pot of boiling water. - Cook 3 minutes; drain. - Toss with sauce just before serving. - Season with ground black pepper, if desired.

Tuna Tomatoes Ingredients: - 1 can tuna, in water,drained - 1 cup fat-free mayonnaise - 14 cup finely chopped red onion - 14 cup frozen peas, thawed - 14 cup finely chopped celery - 12 teaspoon salt - 14 teaspoon pepper - 4 hollowed-out tomatoes (reserve the insides for making soup) - 3 -5 dashes paprika Directions: - In a medium bowl, mix the tuna, mayonnaise, onions, peas, celery, salt and pepper. - Chill for 10 minutes while you hollow-out the tomatoes. - Carefully scoop one quarter of the tuna salad into each of the four hollowed-out tomatoes. - Sprinkle the top of each tomato with paprika before serving.

Tuna Casserole Ingredients: - 1 small can tuna - 1 small can peas - 1 can (small) cream of mushroom soup - 1/2 c. milk - potato chips Directions: - Place in casserole dish in following order; layer of broken chips, tuna (drained), peas (drained) and soup. - Poke a few holes in top and pour in milk. - Place in oven at 350° for 20 minutes, remove. - Place more chips on top and keep in oven until brown, about 5 more minutes.

Sallie's Christmas Jam Cake Recipe Ingredients: - 4 c. flour - 2 teaspoon cinnamon - 2 teaspoon nutmeg - 1/2 teaspoon salt - 2 c. raisins - 5 Large eggs - 1 c. butter - 2 c. brown sugar - 2 c. jam - 1 c. buttermilk - 1 teaspoon soda, dissolved in lowfat milk Directions: - Sift flour, cinnamon, nutmeg, and salt. - Mix with raisins. - Cream butter and add in sugar. - Add in jam to this batter mix. - Add in the flour mix, alternating with buttermilk. - When all flour and buttermilk have been added, add in beaten Large eggs and soda dissolved in lowfat milk. - Stir thoroughly. - Bake at 350 degrees for 45 min to 1 hour. - Ice with following:

Cheddar Mashed Cauliflower Ingredients: - 2 cauliflower mediums heads fresh, stalk removed and florets separated - 4 ounces cheddar cheese shredded - 2 tablespoons milk - 1 tablespoon fresh rosemary minced - 1 teaspoon kosher salt Directions: - Bring a large pot of water to boil. Add cauliflower florets. Cook until fork tender but not mushy, approximately 10-15 minutes. - Remove cauliflower and place pieces in a large bowl. Use a potato masher to break up the largest chunks. Pour into a blender or large food processor, but keep the bowl to the side. - Add milk, rosemary and salt to cauliflower and blend to desired consistency. Return to the original bowl and stir in cheddar cheese until melted through.

Barbecued Pork Chops Ingredients: - 1 c. ketchup - 1/2 c. water - 1 small onion, chopped - 1 Tbsp. vinegar - salt and pepper - 1 tsp. Worcestershire sauce Directions: - Mix together. - Pour over pork chops. - Place in oven and simmer 1 1/2 hours. - Turn after the first side is brown at 350°.

Pork Chop Casserole Ingredients: - 4 pork chops - 1/2 c. uncooked rice - 1 chopped onion - 1 chopped green pepper - 2 c. hot water - 1 c. canned or cooked tomatoes - 1 tsp. salt and pepper Directions: - Put chops in a baking dish. - Put rice over them. - Add onion and pepper; pour in boiling water and tomatoes. - Add salt and pepper. - Cover and bake 1 hour at 350°.

Quick and Easy Squash Soup Ingredients: - 3 medium green squash - 1 small butternut squash - 1 onion - Pam cooking spray - 1 14 tablespoons vegetable soup mix - 1 14 tablespoons onion soup mix - 1 teaspoon salt - 1 dash black pepper - 5 -6 cups water Directions: - cut all squash and onion into cubes. - place in a pot and spray with pam. - mix for about 5 minutes or until vegetables are hot. - add the rest of the ingredients. - put on medium flame and let it bubble for about 45 minutes or until veggies are soft. - let cool first if blending.

Pepperoni And Cheese Rolls Ingredients: - 2 loaves frozen bread dough - 1 stick pepperoni, sliced - grated Mozzarella cheese Directions: - Follow directions on bread for thawing and rising when that is done. - Pull off pieces of dough and roll out. - Put 4 slices of pepperoni and grated cheese and roll up. - Bake at 350° for 15 minutes or until golden brown.

Basil Vinaigrette Ingredients: - 1/4 cup white wine vinegar - 1 piece shallot, minced - 1 teaspoon Dijon mustard - 1/2 cup basil leaves, chopped - 1 teaspoon sugar - 1/2 cup Italian Varietal Olive Oil - 1/2 cup Basil Infused Olive Oil Directions: - Combine vinegar, shallot, Dijon mustard, sugar and basil in a food processor. - Puree while drizzling olive oils to emulsify. - Adjust seasoning with salt and pepper. - Chill slightly.

Strawberry Sorbet Ingredients: - 2 pints baskets strawberries (about 4 cups) - 34 cup water - 34 cup sugar - 3 drops lemon juice (optional) or 3 drops kirsch (optional) Directions: - Rinse, dry and hull the strawberries. - Puree them with the water and sugar. - Taste and adjust the flavor with a few drops of lemon or kirsch if needed. - Freeze according to the instructions for your ice cream maker.

Hot Chicken Salad Ingredients: - 3 c. cooked chicken, cubed - 1 1/2 c. chopped celery - 3/4 c. slivered almonds - 1 (6 oz.) can water chestnuts - 1 large can pimento - 2 Tbsp. grated onion - 1/2 c. shredded Cheddar cheese - 1/2 tsp. salt - 1 1/2 c. mayonnaise - 1 (11 oz.) can cream of mushroom soup - 1 c. black olive halves - 3 Tbsp. lemon juice - 1/2 c. crushed French fried onions (in a can) Directions: - Spray 9 x 13-inch casserole with Pam spray. - Combine all ingredients, except cheese and onion rings. - Put in casserole. Sprinkle cheese and onion rings on top. - Bake at 350° for 40 to 50 minutes.

Shell'S Cheese Log Ingredients: - 1 (8 oz.) pkg. cream cheese, softened - 1 (8 oz.) pkg. smoke flavored cheese spread - 2 c. Cheddar cheese (medium), grated - 1 lb. can black olives, chopped - 3/4 tsp. garlic salt - 1 1/2 tsp. Worcestershire sauce - 3/4 tsp. dry mustard - chopped pecans Directions: - Mix well the cream cheese and smoked cheese; add mustard, garlic and Worcestershire and mix well. - Add olives and grated Cheddar and mix all ingredients by hand. - Shape into logs on plastic wrap and roll in chopped pecans. - Serve on crackers at room temperature. - Best if let set one day.

Snowy Apricot Bars Ingredients: - 1 package (6 ounces) dried apricots - 1 cup water - 2-1/2 cups plus 2/3 cup biscuit/baking mix, divided - 1/2 cup sugar - 1/2 cup cold butter - 2 cups packed brown sugar - 4 large eggs - 1 cup chopped walnuts - 1 teaspoon vanilla extract - Confectioners' sugar Directions: - In a saucepan, bring the apricots and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain and cool. Chop apricots and set aside. - In a bowl, combine 2-1/2 cups biscuit mix and sugar. Cut in butter until crumbly. Pat into an ungreased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool on a wire rack. - In a large bowl, beat brown sugar and eggs until blended. Stir in the apricots, walnuts, vanilla and remaining biscuit mix; spread over crust. - Bake for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars. Dust with confectioners' sugar. Store in the refrigerator.

Fiesta Frittata Ingredients: - 8 eggs - 2 cups sour cream - 1 cup shredded cheddar cheese - 1 (4 ounce) canchopped green chili peppers - 1 green onion, minced - 14 cup chopped fresh cilantro - 1 cup frozen corn kernels - 1 (15 ounce) can black beans, rinsed and drained - 14 cup chopped red pepper - 14 cup bacon bits (optional) - 1 cup fresh salsa, for garnish Directions: - Preheat oven to 350F. - In a large bowl, whisk together the eggs, sour cream, cheese, green chile peppers, onion and cilantro. - Then stir in the corn, black beans, red bell pepper and bacon bits. - Mix together well and pour mixture into a lightly greased 9x13-inch baking dish. - Bake at 350F for 30 minutes, or until casserole is fully set.

Roasted Potato Salad Ingredients: - 4 c. quartered, unpeeled, small red potatoes - 1 c. Miracle Whip or Miracle Whip light dressing - 4 slices bacon, chopped and crisply cooked - 2 hard-cooked eggs, chopped - 1/4 c. sliced green onions - 1/4 tsp. salt - 1/4 tsp. pepper Directions: - Heat oven to 425°. - Place potatoes on a 15 x 10 x 1-inch baking pan sprayed with Pam. - Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. - Mix dressing, bacon, eggs, onions, salt and pepper in large bowl. - Add potatoes and mix lightly. - Serve warm or chilled. - Makes 6 servings.

Rice Pudding Casserole Ingredients: - 6 c. cooked rice - 1/2 cube butter or margarine - 2 1/2 c. sugar - 1 capful lemon extract - 8 to 10 beaten eggs - 2 large cans evaporated milk - 1 tsp. nutmeg - 1 tsp. cinnamon - 1 c. raisins (optional) Directions: - Mix all ingredients in a bowl. - Pour into greased 13 x 9-inch pan. - Bake 35 to 40 minutes at 350°.

Blueberry Cream Cheese Pie Ingredients: - 1 c. self-rising flour - 1 stick margarine - 1 c. nuts - 1 c. Cool Whip - 1 c. confectioners sugar - 1 (8 oz.) cream cheese - 3 c. fresh blueberries - 1/2 c. sugar - 2 Tbsp. lemon juice - cornstarch to thicken Directions: - Mix flour, margarine and nuts; press into Pyrex dish 9 x 13-inches. - Bake 20 minutes at 350°. - Mix the Cool Whip, confectioners sugar and cream cheese. - Spread mixture on crust after it cools, then prepare filling. - Combine blueberries, sugar, lemon juice and cornstarch. - Cook. - Cool. - Spread over cream cheese layer; top with Cool Whip and chill.

Deb'S Bulgogi Ingredients: - 1 lb thinly sliced rib eye steaks - 3 tbsp soy sauce - 2 tbsp sugar - 1 tbsp honey - 2 tbsp red wine - 1 tbsp sesame oil - 3 tbsp chopped green onion - 2 tsp chopped garlic - 1 tsp pepper Directions: - 1. Marinate the meat for about an hour. - 3. Cook, preferably on grill( but broiler or fry will work in a pinch). - 3. Sprinkle with sesame seeds when finished. - 4. Serve with Rice and Keem (seasoned seaweed).

Ham Balls Ingredients: - 1 1/2 lb. ham - 1 c. oatmeal - 1 egg - 1/2 c. milk - 1 1/2 c. brown sugar - 1/2 c. water - 1/2 c. vinegar - 1 tsp. dry mustard Directions: - Combine the first 4 ingredients and make large balls. - Put in baking dish. - Combine the last 4 ingredients together and pour over the ham balls. - Bake at 325° for 1 hour. - Baste every 15 minutes.

Talerina Ingredients: - 1 green pepper - 1 onion - 1 clove garlic - 1 can Hunt's tomato sauce - 1 Tbsp. Worcestershire - 1 lb. ground chuck - 1/4 lb. sausage - 1 can ripe olives - 8 oz. pkg. cooked noodles - 1 lb. grated cheese Directions: - Saute green pepper, onion and garlic. - Add tomato sauce and Worcestershire. - Brown ground chuck with sausage. - Add olives and noodles. - Place in large casserole dish that has been coated with Pam. - Add grated cheese. - Heat 30 minutes at 325°.

Potato Refrigerator Rolls Ingredients: - 1 pkg. yeast - 1 1/2 c. warm water - 2/3 c. sugar - 1 1/2 tsp. salt - 2/3 c. shortening - 2 eggs - 1 c. lukewarm mashed potatoes - 7 to 7 1/2 c. flour Directions: - Dissolve yeast in warm water. - Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of flour. - Beat until smooth. - Mix in enough remaining flour to make dough easy to handle. - Turn onto floured board and knead until smooth and elastic, about 5 minutes. - Place in greased bowl. - Cover tightly. Refrigerate at least 8 hours (can be kept up to 5 days in fridge). Punch down and make rolls. - Let rise 1 1/2 hours. - Bake at 400° for 15 to 25 minutes.

Baked Chicken Breasts Ingredients: - 3 or 4 whole chicken breasts - 1 bottle Catalina dressing - 1 can whole berry cranberry sauce Directions: - Halve chicken breasts and place in a glass baking dish. Season with a little salt and pepper. - Mix the Catalina dressing and cranberry sauce together. - Pour over chicken. - Bake about 1 hour at 375° or until tender.

Sauce O' Gold Ingredients: - 1/8 to 1/4 c. mustard - 1/4 c. honey - 1/4 tsp. cloves - 1/4 tsp. sage - 2 tsp. brown sugar - salt and pepper Directions: - Mix all ingredients. - Baste meat during last half of cooking time. Just before serving, top with remaining sauce.

Mushroom-Broccoli Dip Ingredients: - 1 block Velveeta Mexican mild cheese - 1 can cream of mushroom soup - 1 onion - 1 pkg. frozen chopped broccoli - 1 small can mushrooms - 1 bag tortilla chips - 1/2 c. milk - 1 Tbsp. margarine Directions: - In a large saucepan, saute butter and onions. - Stir in cream of mushroom soup and mushrooms. - Add 1/2 cup milk. - Melt Velveeta cheese in mixture. - Cook broccoli in separate pan and drain. - Add to mixture. - Serve warm with tortilla chips.

Lemon Ginger Infused Honey Ingredients: - 2 cups Raw Honey - 2 Tablespoons Grated Ginger (about A 1 1/2" Piece) - 1 whole Lemon, Zested Directions: - Bring water to a simmer in a double boiler if you have one, or in a medium saucepan with a heat-proof glass bowl on top. - Make sure the water is not touching the bowl. - Add the honey to the bowl of the double boiler and mix in the grated ginger and lemon zest. - Stir to combine, and continue to stir regularly for 10 minutes, being careful not to allow the honey to boil. - After 10 minutes, remove the honey from the heat and allow to cool to room temperature. - Pour the cooled honey through a mesh strainer into a glass container or jar with an airtight lid. - Seal and store at room temperature.

Cheese Ring Ingredients: - 32 oz. sharp shredded cheese - 1 small, chopped onion - 1 c. mayonnaise - 1 tsp. red pepper - chopped nuts - strawberry preserves Directions: - Combine all ingredients except nuts and preserves. - Mix well and chill. - Mold into ring. - Cover with chopped nuts. - Fill center with strawberry preserves. - Serve with assorted crackers.

Bacon Pasta Ingredients: - 8 ounces pasta, cooked (I use thin spaghetti) - 3 medium sweet onions, sliced into wedges - 2 tablespoons oregano - 1 lb bacon, chopped and fried (reserve 1/4 cup grease) - 14 cup bacon grease - 2 eggs, mixed - garlic salt, to taste - 14 cup parmesan cheese, shredded - 2 cups pea pods - pepper, to taste Directions: - Cook onions in the bacon grease, set aside. - Combine eggs, oregano, garlic salt and toss with the warm pasta. - You might need to put it on heat to cook the egg. - Add the veggies and bacon to pan and heat through. - Serve with parmesan cheese.

Coconut Cilantro Chicken And Rice Ingredients: - 4 chicken breasts, diced - 3 tablespoons butter - 3/4 cup chopped onion (to taste) - 1 tablespoon garlic, chopped - 3 tablespoons cilantro, chopped - 1 tablespoon curry powder - 1 (13 1/2 ounce) can coconut milk - 1/4 - 1/2 teaspoon lime juice (to taste) Directions: - Brown chicken in butter over medium high heat. - Add onion and garlic, and saute for another 2 minutes. - Add rest of ingredients, mixing well, and simmer for 5 minutes.

Spicy Spaghetti With Orange and Ginger Ingredients: - 13 cup extra virgin olive oil - 2 teaspoons grated orange zest - 1 garlic clove, minced - 12 inch piece fresh gingerroot, peeled and minced - 2 tablespoons minced fresh cilantro - 12 teaspoon hot red pepper flakes - salt - 1 lb spaghetti Directions: - Bring 4 quarts of water to boil in a big pot. - In a small bowl, add oil, zest, ginger, cilantro, red pepper flakes, and 1 teaspoon salt. - When the water is boiling, add 1 tablespoon salt and the pasta; cook until al dente. - Drain, allowing some of the cooking water to cling to the noodles. - Return the dripping noodles to the pot; toss with the oil mixture. - Season to taste with salt; divide into 4 warmed pasta bowls and serve.

Saturday Salmon Supper Ingredients: - 3 Tbsp. chopped onion - 3 Tbsp. margarine - 1/2 c. flour - 1 can mushroom soup - 1 1/2 c. milk - 7 oz. can red salmon - 1 c. frozen peas - 1 Tbsp. lemon juice - Bisquick Directions: - Saute onion in the margarine until golden. - Blend in flour. Gradually add soup and milk, stirring. - Boil 1 minute. - Add flaked, boned salmon. - Drop Bisquick dumplings by teaspoons on top after you've put salmon mixture in a 9 x 13-inch pan. - Bake at 450° for 10 to 12 minutes or until biscuits are done.

Lemonade Ingredients: - 6 lemons, rolled and sliced - 3 c. sugar Directions: - You will need a 1-gallon jug half full of water, finish filling the jug with ice.

Durkee Famous Sauce Clone Ingredients: - 1/2 cup cold water - 4 tablespoons cornstarch - 2/3 cup malt vinegar - 2 tablespoons salt - 1/2 cup sugar - 1 egg - 4 tablespoons prepared mustard (French's preferred) - 4 tablespoons butter, cut into tiny bits Directions: - Whirl all ingredients in blender on high speed until smooth, about two minutes. - Transfer to top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes or until thickened and smooth. - Replace mixture back into blender and whirl 30 seconds or until smooth, using high speed. - Refrigerate in covered container 24 hours before using. - Keep covered in the refrigerator for up to 3 months.

Carrots With Ginger-Honey Glaze Ingredients: - 2-1/2 lbs baby carrots - 3 T honey - 2 T butter - 1 T finely chopped fresh ginger - 1/4 t gr ginger Directions: - Cook carrots in lg saucepan of boiling salted water until just tender, ~ 8 min. Drain. Stir honey, butter, gingers in lg skillet over low heat until blended. Mix in carrots. Cook carrots over Med-High heat utnil glaze thickens enough to coat, tossing occasionally, ~ 5 min. Season w/ S&P. Transfer to bowl

7 Layer Salad Ingredients: - 1 head lettuce, shredded - 1 c. onion, chopped - 1 bell pepper, chopped - 1 c. celery, chopped - 1 can English peas, drained - 1 c. mayonnaise, mixed with 3 Tbsp. sugar - 2 c. grated cheese Directions: - Layer first five ingredients in salad bowl; dot mayo and sugar over salad, spreading carefully to each side. - Sprinkle cheese over top, bacon bits on cheese if desired. - Make night before (needs to set).

Tomato Soup Ingredients: - 1 pt. tomato juice - 1 pt. milk - 1/2 tsp. soda - 1/4 tsp. celery salt - 1/4 tsp. onion salt Directions: - Heat tomato juice in one pan. - Heat milk in another pan. - Add soda and salt to tomato juice. - When both pans are hot, add tomato juice to milk. - This is very important: - tomato juice to milk.

All-Purpose Meat Sauce Ingredients: - 1 lb. ground meat (beef or turkey) - 1/4 c. chopped onion (fresh) or 2 Tbsp. dried onion - 1/4 tsp. ground cloves Directions: - For spaghetti or lasagna, add 1/2 teaspoon oregano and 1/2 teaspoon garlic powder.

Steakhouse Cole Slaw(Club Member: Christy Hosey) Ingredients: - 8 c. grated cabbage and carrots - 3 Tbsp. sugar - 1 tsp. celery seed - 3/4 c. mayonnaise - 1/2 c. milk - 4 tsp. vinegar Directions: - Mix sugar, celery seed, mayonnaise, milk and vinegar together; pour over cabbage and carrots. Mix lightly.

Triple Good Bars Ingredients: - 2 c. raisins - 1 (14 oz.) can sweetened condensed milk - 1 Tbsp. lemon juice - 1 Tbsp. grated lemon peel - 1 c. oleo, softened - 1 1/3 c. uncooked oats - 1 c. all-purpose flour - 1 1/2 c. chopped walnuts - 1/2 tsp. soda - 1/4 tsp. salt - 1 c. brown sugar - 1 tsp. vanilla Directions: - Heat oven to 350°. - Grease a 13 x 9-inch baking pan. - In a medium saucepan, combine the raisins, milk, lemon juice and peel; cook over medium heat, stirring constantly until mixture begins to bubble. - Remove from heat; cool slightly and set aside. - Beat oleo, brown sugar and vanilla together until fluffy. - Add oatmeal, flour, walnuts, soda and salt; blend until evenly mixed and crumbly. - Reserve 2 cups. - Press the remaining mixture over bottom of pan. - Spread raisin mixture to within 1/2-inch of top. Sprinkle with remaining oat mixture, patting down. - Bake 25 to 30 minutes or golden brown. - Cool and cut into bars. - Makes about 4 dozen.

Cornbread Ingredients: - 2 Tbsp. milk - 1 c. butter - 1 Tbsp. flour Directions: - Stir it up. - Put it in a pan. - Put it in the oven or on top of stove. - In oven 55°. - On stove 20°. - Turn it over. - Wait 2 minutes and it is done.

Squash-Carrot Casserole Ingredients: - 7 cl sliced zucchini or winter squash - 1/2 c. chopped onion - 1 c. condensed cream of chicken soup (add 1/2 can water for winter squash) - 1 c. dairy sour cream - 1 c. shredded carrot - 2 c. (1/2 of a 9 oz. pkg.) herb seasoned stuffing mix - 1/4 c. butter or margarine, melted Directions: - Cook squash and onion, uncovered, in boiling salted water 5 minutes. - Drain well. - (For winter squash, cut into large pieces, remove seeds and steam 10 to 15 minutes; peel and slice.) - Saute onion. - Combine stuffing mix with butter or margarine. - Sprinkle 2/3 of the stuffing mixture in a 12-inch quiche dish or 12 x 7 x 2-inch baking dish. - Spoon vegetable mixture atop. - Sprinkle remaining stuffing around edge of dish. - Bake, uncovered, at 350° for 25 to 30 minutes for quiche dish and 30 to 35 minutes for baking dish. - Makes 6 to 8 servings.

Simple Rosti (Hash Browns) Ingredients: - 3 Potatoes (medium) - 1 dessert spoon Grated cheese - 1 Salt and pepper - 1 dessert spoon Butter Directions: - Shred the potatoes in a food processor. - If the earthy smell of the potatoes bothers you, rinse them under water. - Sprinkle on salt and pepper and heat the potato in a microwave until tender. - Leave to cool. - Mix in the grated cheese and continue to mix while mashing. - Melt the butter in a frying pan, then add the mixture from Step 3 and form them into pancakes. - At first, the rosti may break apart easily, so press down on them firmly with a spatula. - Cook the rosti until golden, flipping occasionally. - When both sides are crispy, they're done.

Jambalaya Ingredients: - 1 large hen or 2 fryers - 3 c. uncooked rice - 2 large onions, chopped - 1 large bell pepper, chopped - 1 clove garlic, minced - 1 to 1 1/2 lb. smoked sausage - salt, black pepper and red pepper to taste - 6 c. water Directions: - Fry sausage and remove from grease. - Set aside. - Fry hen to golden brown and remove from oil. - Cool and debone. - Pour off most of oil where chicken was fried. - Add onions to oil and saute. - Then add celery, pepper and garlic with a little water. - Add chicken and sausage to vegetables. - Reduce heat. - Cover and let simmer until chicken is tender. - Add water and let come to a rapid boil. - Add uncooked rice. - Stir slowly. - Let come to a boil and then reduce heat as low as possible. - Occasionally lift rice from bottom of pot without stirring. - Let cook on low heat for 45 minutes.

Hot Fudge Sauce Ingredients: - 1 large can cream - 1 c. sugar - 1 stick butter - 5 Tbsp. cocoa - dash of salt - 1 tsp. vanilla Directions: - Mix well and bring to a boil, stirring constantly. - Boil about 3 minutes. - Serve hot over chocolate cake, covered with vanilla ice cream. - "Good hot fudge cake."

Crock Pot Cube Steak Ingredients: - Cube steak (I used a family size pack) - 2 cans (10.75 ounce size) cream of mushroom soup - 1 envelope onion soup mix - 3/4 cup water - Salt and Pepper to taste Directions: - Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.

Venison Cacciatore Ingredients: - 1 1/2 lb. venison - 1 c. red wine - 1/4 c. olive oil - salt and pepper - vegetable oil - 1 lb. mushrooms, sliced - 3 garlic cloves, minced - 1 pt. canned tomatoes - 1/4 c. chopped parsley - 1/4 tsp. basil Directions: - Marinate the venison in the wine (red vinegar may be substituted), olive oil, salt and pepper to taste. - Remove the meat the next day and save the marinade. - Saute meat in oil in a large skillet until browned on both sides. - Remove from skillet and saute garlic. - Add meat, tomatoes, parsley, mushrooms, basil, marinade and basil. - Simmer for about an hour or until meat is tender.

Shrimp Dip For 30 Ingredients: - 2 envelopes Knox gelatine - 2 small cans shrimp or 1 c. fresh cooked, drained and crumbled shrimp - 1 can tomato soup - 3 (3 oz.) pkg. Philadelphia cream cheese - 1 c. mayonnaise - 3/4 c. finely chopped celery - 1/2 c. finely chopped onions - salt and pepper to taste Directions: - Dissolve gelatine in 1/2 cup hot water. - Heat soup in double boiler; add gelatine, cream cheese, celery, onions and seasonings. Mix until blended; refrigerate 5 minutes, then add crumbled shrimp and pour in ring mold sprayed with Pam. - Refrigerate 5 hours; unmold and serve with crackers or large chips.

Cheesy Potatoes With Smoked Sausage Ingredients: - 1 (16 ounce) package smoked turkey sausage (original called for pork) - 1 (20 ounce) bag shredded hash brown potatoes (refrigerated) - 1 1/2 cups reduced-fat cheddar cheese - 1 cup reduced-fat sour cream - 1 onion, diced - 1/8 cup Smart Balance butter spread, melted - 1/4 teaspoon black pepper Directions: - Preheat oven to 350. - Lightly spray a 13 x 9 inch pan with cooking spray. - Cut sausage into 1/2" cubes. - Combine all ingredients in a large bowl. Spread evenly in prepared pan. - Bake 40-45 minutes, or until lightly browned. Let stand 5 minutes before serving.

Banana Cranberry Muffins-Pampered Chef Ingredients: - 2 cups flour - 1 tablespoon baking powder - 1 1/2 teaspoons cinnamon - 1/2 teaspoon salt - 2 mashed bananas - 1/2 cup milk - 1/2 cup brown sugar (packed) - 1/2 cup butter or 1/2 cup margarine, melted - 1 egg - 1/2 cup dried cranberries Directions: - Preheat oven to 400 degrees. - Combine flour, baking powder, cinnamon & salt in a small bowl; set aside. - Mix together bananas, milk, sugar, butter, egg & cranberries. - Add flour mixture stirring just until moistened. - Scoop into muffin tray. - Bake 20-25 minutes or until lightly browned.

Angel Rolls Ingredients: - 1 pkg. dry yeast - 1/3 c. oil - 1/2 c. boiling water - 1 tsp. salt - 1/4 c. warm water - 1/2 c. canned milk - 4 tsp. sugar - 2 c. flour Directions: - In mixing bowl, scald 1/2 cup milk with 1/2 cup boiling water. - Add salt and oil to mixture. - In cup, dissolve sugar in warm water and add yeast. - Let stand 5 minutes. - When milk is cooled, add yeast mixture. - Mix in flour to make soft dough. - Let rise 20 minutes. - Turn on floured board and knead 5 minutes. - Make into rolls. - Let rise until dough doubles. - Bake at 450 degrees for 15 minutes.

Marinated Mozzarella Salad Ingredients: - 1 cup fresh mozzarella cheese, cut into 1/2-inch cubes - 1 cup diced tomato - 1 tablespoon oregano - 14 cup kalamata olive - 1 tablespoon extra virgin olive oil - 1 dash balsamic vinegar - fresh basil, coarsely chopped Directions: - Mix all ingredients except basil gently in large mixing bowl. - Serve in decorative salad bowls and sprinkle with chopped basil for garnish.

Sourdough Biscuits Ingredients: - 2 1/2 c. sourdough starter - 1 1/2 tsp. baking powder - 1 Tbsp. plus 1 tsp. sugar - 1 cube butter - 1 tsp. salt - 3/4 tsp. soda - 1 1/2 c. flour Directions: - Mix together all ingredients except butter. - Shape biscuits. Roll each one in melted butter as you place it in a 12 to 15-inch cast-iron skillet. - Put skillet of biscuits in cold oven. - Turn on to 375°; cook for 45 minutes. - When done, turn out of skillet and wrap in dish towel to steam. - When cool, they may be packaged if not eaten right away.

Hot Chicken Salad Ingredients: - 2 1/2 c. cooked chicken - 1 c. chopped celery - 2 Tbsp. chopped onion - 1 can cream of mushroom soup - 1 jar sliced mushrooms - 1/2 c. sour cream - 1 c. grated cheese (Cheddar or Swiss) - puff pastry shells (prepare per pkg.) Directions: - Combine all ingredients and spoon into greased 1 1/2-quart casserole. - Bake at 375° for 30 minutes. - Top with cheese and bake 5 more minutes. - Spoon into puff pastry shells to serve. - Makes 4 to 6 servings.

Chewy Crispy Coconut Cookies Ingredients: - 1/2 cup butter - 1/2 cup packed brown sugar - 1/2 cup white sugar - 1 egg - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup crushed cornflakes cereal - 1 cup rolled oats - 1 teaspoon baking soda - 1/2 teaspoon salt - 1/2 teaspoon baking powder - 1 1/3 cups flaked coconut Directions: - Preheat oven to 350 degrees F (175 degrees C). - In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined. - Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

Spinach Wontons Ingredients: - 25 wonton wrappers - 1 large scallion - 2 tablespoons sesame seed oil - 8 tablespoons soy sauce - 15 ounces firm tofu - 1 teaspoon sesame seeds - 1/2 teaspoon ginger powder - 5 ounces sliced Baby Spinach Directions: - Heat a frying pan and add the sesame seed oil. - Once hot, add the sliced scallions. - Crumble the block of tofu over the frying mixture. - Pour soysauce over it and mix. - Let that simmer for 5 minutes while you slice the spinach. - Remove from heat and stir in the spinach. - Let this cool before continuing to the next step. - You want the filling to be cool before assembling the wontons. - Fry in 1/2 inch of vegetable oil. - 2 minutes on one side, one minute on the other OR until crispy and golden brown.

Pumpkin Pudding Ingredients: - 16 oz. solid pack pumpkin - 1/2 c. thawed frozen egg substitute or 2 eggs - 1/2 c. granulated sugar - 1 (12 oz.) evaporated skimmed milk - 1 Tbsp. cornstarch - 1 tsp. ground cinnamon - 1/2 tsp. ground nutmeg Directions: - Whisk all ingredients in a 3-quart microwave-safe casserole until smooth. - Cover with lid or vented plastic wrap and microwave on High for 10 minutes, stirring after 5 minutes. - Reduce power to Medium-high and microwave 10 minutes more, stirring after 5 minutes. - Let stand covered for 20 minutes. - Serves 8.

Cherry Rum Cocktail Ingredients: - 1 tbsp cherry liqueur - 1 tbsp white rum - 4 tbsp cherry juice - None None crushed ice - 1/2 cup tonic water, chilled - None None cocktail cherries, to garnish Directions: - Combine the liqueur, rum, cherry juice, and ice in a cocktail shaker and shake. Pour into a tall glass and top with tonic water. Garnish with cherries.

Broccoli-Spinach Casserole Ingredients: - 2 boxes frozen, chopped broccoli - 1 box frozen, chopped spinach - 1 can cream of mushroom soup - 1 small chopped onion - 1 c. mayo - 2 eggs - 2 c. grated Cheddar cheese - 1 c. crushed Ritz crackers Directions: - Cook and drain broccoli and spinach. - Make sure it's completely drained. - Mix soup, onion, mayo, eggs, spinach and broccoli together. - Butter casserole dish. - Pour in mixture and top with cheese, then with crackers. Dab top with butter. Bake at 350° for 30 minutes.

Cape Cod Cranberry Meat Loaf Ingredients: - 3/4 c. whole berry cranberry sauce - 3/4 c. dark brown sugar - 1 lb. ground chuck - 1 lb. ground veal - 1/2 lb. ground pork - 1 medium onion, finely chopped - 1/2 c. milk - 1/2 c. dry breadcrumbs - 1/4 c. catsup - 2 eggs - 1/2 tsp. each: thyme, marjoram and rosemary - 1/4 tsp. white pepper - 1 tsp. salt - 2 whole bay leaves Directions: - Preheat oven to 350°. - Combine cranberry sauce and brown sugar in the bottom of a 9 x 5 x 3-inch loaf pan. - Combine remaining ingredients, except for the bay leaves, and mix well. - Shape into a loaf and place over sauce. - Top with bay leaves and bake 1 1/4 hours. - Remove bay leaves before removing to a warmed platter. Drizzle pan juices, especially the cranberries, over the loaf before serving. - Serves 4 to 6 generously.

Breakfast Pizza Ingredients: - 1 pkg. crescent rolls - 1 (8 oz.) pkg. link sausage - 2 c. grated Mozzarella cheese - 4 eggs, beaten - 2 tsp. chopped green pepper (optional) - 3/4 c. milk - 1/2 tsp. salt - 1/4 tsp. pepper - 1/4 tsp. oregano Directions: - Spread the rolls into greased 9 x 13-inch pan. - Put cut-up sausage onto pastry and cover with cheese. - Combine the rest of the ingredients and pour over sausage cheese mixture. - Bake for 25 minutes at 425°.

Lemon Icebox Pie Ingredients: - 1 graham cracker crust - 1/2 c. lemon juice - 1 can Eagle Brand milk - 1 (8 oz.) carton Cool Whip Directions: - Combine above ingredients with mixer. - Pour into graham cracker crust. - Refrigerate.

Oma & Opa's Macaroni Ingredients: - 1 (16 ounce) packagepercatelli macaroni - 12 ounces extra-sharp cheddar cheese, slice into 1/2 inch slices - 2 cups milk - 2 eggs - 2 tablespoons butter Directions: - Boil the Percatelli about 15 minutes in salted water. - Mix the milk and eggs together in a bowl. - Set aside. - Rub the butter in a deep baking dish, covering all sides and bottom. - Place 1/2 of the percatelli in the baking dish. - Place 1/2 of the cheese on the top of the percatelli. - Pour the remainder of the percatelli into the baking dish. - Top with the remainder of the cheese slices. - Pour the milk & egg mixture over the macaroni. - Bake at 350 degrees for 1/2 hour. - Turn down the heat to 250 degrees for another 1/2 hour. - Remove from oven. - Serve with Heinz chili sauce.

Broccoli Salad Ingredients: - 1 c. Hellmann's salad dressing - 1/4 c. sugar - 2 Tbsp. vinegar - 2 heads broccoli, cut into flowerets - 1/2 lb. crumbled, cooked bacon - sunflower seed meats (out of shell) - red onion, diced - yellow raisins Directions: - Make dressing and - pour - over broccoli, bacon, raisins, seeds and onion. Mix well.

Ida'S Lemon Mousse Ingredients: - 1 3/4 cups boiling water - 1 (6 ounce) package lemon flavored Jell-O(R) mix - 3/4 cup cold water - 1 (12 fluid ounce) can frozen lemonade concentrate, thawed - 1 (12 ounce) container frozen whipped topping, thawed Directions: - Dissolve gelatin in boiling water, then stir in cold water and lemonade. Chill in refrigerator until thick but not set, about 30 minutes. - In large bowl beat together chilled lemonade mixture and whipped topping until completely incorporated, smooth and pale yellow (about 10 minutes). Pour into a large mold or individual dishes and chill until set.

Tomato And Pine Nut Pizza Ingredients: - 1 large Boboli pizza crust - 2 roma tomatoes, seeded and thinly sliced - 1 cup mozzarella cheese - 1 tablespoon extra virgin olive oil - 1/2 teaspoon garlic salt - 1/2 cup pine nuts Directions: - Layer tomato slices with mozzarella cheese on top of boboli crust. - Drizzle with olive oil. - Sprinkle with garlic salt. Sprinkle with pine nuts. - Bake at 450 degrees for 15-20 minutes.

Stuffed Celery Sticks Ingredients: - 7 medium stalks celery - 1/2 c. shredded Swiss cheese - 1/2 c. finely chopped ham - 1/3 c. mayonnaise or salad dressing - 1/2 tsp. prepared mustard Directions: - Cut celery into 3-inch pieces (make sure celery is dry). - Mix remaining ingredients; spread about 1 tablespoon in each piece of celery. - Cover and refrigerate for 1 hour. - Makes about 14 appetizers.

Grandpa’S Chocolate Cake Ingredients: - 1 box Devil's Food Cake Mix - 16 ounces, fluid Chocolate Ready Made Pudding (I've Used Hunt's Snack Packs Or Canned) - 3 whole Eggs - 1/3 cups Milk - 2 Tablespoons (heaping) Powdered Sugar Directions: - Mix all the ingredients together. Beat for 2 minutes. I like to get it nice and fluffy. - Pour batter into 2 greased 9 in. cake pans (I'm too lazy to flour them). Bake in a 350 degree oven for 50 minutes. Cool. I frost with a Sour Cream Frosting. - Sour Cream Frosting: - 1/3 cup butter, softened - 4 Tbsp. cocoa - 2 tsp. vanilla - 3 cups powdered sugar - 1/3 cup sour cream - Mix butter and cocoa together. Blend in powdered sugar. Stir in sour cream and vanilla. Beat until smooth.

Chess Cake Ingredients: - 1 box butter cake mix - 4 eggs - 1 stick butter - 1 (8 oz.) pkg. cream cheese - 1 box confectioners sugar Directions: - Melt butter. - Mix in 1 egg and box of cake mix until it forms a soft ball. - Press into oblong cake pan (9 x 13-inch). - Mix softened cream cheese, 3 eggs and confectioners sugar until creamy mixture. - Pour over cake. - Bake at 350° for 35 to 40 minutes or until golden brown.

Carol's Creamy Mocha Protein Shake Ingredients: - 12 cup cream cheese - 14 cup cream - 14 cup water - 1 34 cups strong decaffinated coffee - 2 teaspoons Splenda sugar substitute (2 packets (or more) - 18 teaspoon coffee extract (optional) - 3 tablespoons designer whey protein powder, Chocolate (3 scoops see note) - 6 ice cubes (or more) Directions: - In a blender container, add the cream cheese, cream & water; blend till. - creamy. - Add the protein powder, sweetener, cold coffee, extract & blend thoroughly. - Add ice cubes one at a time until the shake is nice & thick. - Divide into 2 servings.

Grandmas french toast Ingredients: - 3 Eggs - 1 1/2 cup Milk - 1/2 cup Sugar - 4 slice Bread - dash nutmeg Directions: - Turn stove on med-high heat - Mix eggs, milk and sugar in deep plate - Use as much nutmeg as desired - Dip the bread in mixture on both sides - Grease pan with butter - Before placing bread slice in pan sprinkle both sides with nutmeg - Cook til both sides are lightly brown and serve with or without syrup

Charlie Brown Cookies Ingredients: - 2 sticks softened margarine - 1 3/4 c. sugar - 1 egg, beaten - 2 c. self-rising flour - 1 tsp. cream of tartar - 1 tsp. vanilla - 2 c. chopped pecans Directions: - Cream margarine and sugar well. - Add beaten egg. - Mix and gradually add flour and cream of tartar. - Add vanilla. - Add nuts last. - Roll dough into small balls and bake on ungreased cookie sheet at 300° to 325° until just beginning to lightly brown around edges.

Almond Bark Bars Ingredients: - 1 pkg. almond bark - 2 c. Cap'n Crunch cereal - 2 c. Rice Krispies cereal - 2 c. miniature marshmallows - 1 c. mixed nuts Directions: - Melt almond bark in double boiler over hot water. - Add other ingredients; mix well. - Put in buttered pan (9 x 13-inch). - Cut in squares when cool or drop by spoonfuls into clusters.

Roasted Plum Tomatoes Ingredients: - Plum tomatoes - Shallots - Garlic - Fresh Basil - Oregano - Thyme - Kosher or Sea salt, Cracked pepper - Your favorite olive oil Directions: - Preheat oven to 250 - Halve tomatoes legnthwise - Remove seeds, pulp and stem end - Place on roasting rack on a sheet pan - Mince shallots and garlic, add to bowl - Chop herbs, add to bowl - Add S & P to bowl - Add Olive Oil - Mix well - Spoon mixture into each tomato - Place in middle of oven for 21/2 - 3 hours intil the edges resemble a prune - Pierce each tomato to drain oil - Serve with crusty bread rounds (fresh or toasted)

Frying Batter Ingredients: - 1 c. flat beer - 1 Tbsp. salt - 2 tsp. baking powder - 1 1/2 tsp. sugar - 1 c. flour - 1/8 tsp. cayenne - 1 to 1 1/4 lb. peeled, deveined large or medium shrimp - vegetable oil (for deep frying) - flour (in a shaker) Directions: - Open the beer and pour off into a bowl 2 hours before mixing the batter. - Leave uncovered at room temperature. - To prepare the batter, combine all the ingredients in a large mixing bowl and whip at medium-high speed with an electric mixer until frothy and rather thin in texture. - (Or whip vigorously by hand with a whisk, for about 4 minutes.) - Cover the bowl with a plastic wrap and let stand at room temperature for at least 3 hours.

Bouillabaisse Ingredients: - 1 lb. frozen lobster tail - 1 lb. red snapper - 1 lb. cod fillets - 12oz. scallops - 12 clams in shells - 2 large onions, chopped - 1/3 c. olive oil - 4 c. chopped tomatoes - 1 clove garlic, minced - 2 sprigs parsley - 1 bay leaf - 1 tsp. dried thyme - 1 Tbsp. salt - dash pepper Directions: - Thaw fish if frozen. - Cut lobster into 6 - 8 pieces. - Cut fish fillets into 2-inch pieces. - Cut large scallops in half. - Wash clams well. - In large saucepan, cook onion in oil till tender. - Add 6 cups fish stock or water, tomatoes, garlic, parsley, thyme, bay leaf, salt & pepper. - Simmer 30 minutes. - Strain seasoned stock into large kettle. - Discard vegetables. - Bring strained stock to boil. - Add lobster and fish. - Cook 5 minutes. - Add scallops and clams. - Boil till clams open, about 5 minutes. - Serve with French Bread.

Low-Fat Cabbage And Apple Salad Ingredients: - 2 c. coarsely shredded cabbage - 1/4 c. plus 2 Tbsp. raisins - 1 c. chopped apple - 1/4 c. vanilla low-fat yogurt Directions: - Combine cabbage, raisins, apple and yogurt in a medium bowl. Stir well. - Cover and chill thoroughly. - Yield: - 6 servings.

Hershey Pie Ingredients: - 6 Hershey almond candy bars - 12 oz. Cool Whip - graham cracker crust Directions: - Melt candy bars. - Combine with Cool Whip. - Pour into graham cracker crust. - Refrigerate until hard.

Angel Hair Pasta With Creamy Pesto Ingredients: - 1/4 cup pine nuts - 2 cups tightly packed fresh basil, , stems removed - 2 cups tightly packed fresh spinach, , stems removed - 4 cloves garlic, minced - 1 cup grated parmesan cheese - 1/2 teaspoon salt - 1 1/2 tablespoons olive oil - 1/3 - 1/2 cup water - 8 ounces angel hair pasta Directions: - Preheat oven to 350*F. - Arrange the pine nuts on a cookie sheet lined with foil and roast in oven for 7 to 8 minutes. - In a food processor, mix roasted pine nuts with the next 6 ingredients to form a paste. - Blend in water to achieve desired consistency. - Meanwhile, cook pasta according to package directions; drain and keep warm. - The sauce can be refrigerated in a tightly covered container or frozen before serving, if desired. - Serve pasta with sauce.

Blackberry Curd Filling Ingredients: - 1 cup sugar - 3 tablespoons cornstarch - 3 large eggs - 2 egg yolks - 1/4 cup butter Directions: - Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in Blackberry Juice. Whisk in eggs and egg yolks. Bring mixture to a boil (5 to 6 minutes) over medium heat, whisking constantly. - Cook, whisking constantly, 1 to 2 minutes or until a pudding-like thickness. Remove from heat, and whisk in butter. Cover, placing plastic wrap directly on curd, and chill 8 hours.

Healthy Tofu Mayonnaise Ingredients: - 1/2 cup raw cashews - 1/3 cup water - 1/3 cup lemon juice - 1 lb medium firm tofu, drained and rinsed - 1 teaspoon salt - 1 teaspoon onion powder - 1 tablespoon honey - 1 tablespoon fresh dill (optional) Directions: - Place the ingredients in blender and blend until smooth and creamy. Do not underblend. - Pour into serving jars and refrigerate. Serve chilled.

Sweet Vanilla Cherry Cake Ingredients: - 1 (21 ounce) can LUCKY LEAF Regular or Premium Cherry Pie Filling - 3 eggs, beaten - 1 cup sugar - 3/4 cup cooking oil - 1 3/4 cups all-purpose flour - 3 teaspoons baking powder - 1/2 teaspoon vanilla - Dash of salt - 1 tablespoon sugar - 1/2 teaspoon ground cinnamon Directions: - Preheat oven to 350 degrees F. - Beat together eggs, sugar, oil, flour, baking powder, vanilla and salt. - Spread 2/3 of the batter into a greased 13x9-inch baking pan. - Spread LUCKY LEAF Cherry Pie Filling on top of batter. - Drop the remaining batter by spoonfuls on top of the pie filling layer. - Stir together the sugar and the cinnamon. - Sprinkle over top of cake. - Bake for 40 minutes or until a toothpick inserted near the center comes out clean. - Serve warm or cooled.

Linguini Alla Critzos Ingredients: - 1 (12 ounce) box linguine - 1/2 cup olive oil - 2 tablespoons unsalted butter - 1 medium onion, diced - 2 -3 garlic cloves, minced (suit to your taste) - 4 -6 roma tomatoes, seeded and diced - 2 teaspoons dried basil or 4 -5 leaves fresh basil, minced - 1 fresh mozzarella ball, diced (not the block of hard mozzarella) - salt Directions: - Bring pot of water to boil. Salt heavily. Add linguini. Cook to al dente, drain. - Drizzle oil in large skillet, aprx. 4 rotations. throw in onions and saute on medium for about 2 minutes. - Add garlic, basil, salt to taste and 1-2 tsp butter and saute until onions are soft. You do not want to burn the garlic so watch temp accordingly. - Add tomatoes and linguine, toss until heated then add mozzarella. Heat until cheese begins to soften.

Double Chocolate Bars Ingredients: - 1/4 c. margarine - 3/4 c. sugar - 1 tsp. vanilla - 1/2 c. chocolate bits - 2 eggs - 2 oz. chocolate bits - 1 c. flour - 1/2 tsp. salt - 1/2 tsp. baking powder - 1/4 c. corn syrup - 1/2 c. walnuts, chopped Directions: - Melt chocolate - bits - and allow to cool. - Cream butter, sugar and - vanilla until fluffy; add syrup and continue creaming. - Beat in - eggs and chocolate. - Sift flour; sift together dry ingredients. - Stir - into batter. - Fold in chocolate pieces and walnuts. - Spread - in - a greased 9 x 9 x 2-inch baking pan; bake in a - moderate - 350° - oven about 25 minutes. - Cut in bars when cool.

Brownies Ingredients: - 1/4 c. shortening - 4 Tbsp. cocoa - pinch of salt and soda - 1/2 tsp. vanilla - 3/4 c. sugar - 1/2 c. flour - 2 eggs Directions: - Cream shortening and add sugar gradually. - Add flour, cocoa, salt and soda. - Mix well. - Beat in eggs until creamy. - Pour into greased cake pan. - Bake in moderate oven until crispy done (about 350° for 15 minutes). - Test with toothpick.

Coffee Date Loaf Ingredients: - 2 c. flour - 1 tsp. baking soda - 1 tsp. instant coffee - 1/4 c. chopped nuts - 1 egg - 4 Tbsp. oil - 3 tsp. baking powder - 1 tsp. salt - 2/3 c. sugar - 1 c. snipped dates - 1 c. buttermilk Directions: - Combine flour, baking powder, baking soda, salt, instant coffee and sugar. - Add nuts and dates.

Six Cup Salad Ingredients: - 1 c. Mandarin oranges, drained - 1 c. pineapple chunks, drained - 1 c. coconut - 1 c. miniature marshmallows - 1 c. sour cream - 1 c. nuts (pecans, walnuts) Directions: - Mix all ingredients and chill for several hours. - Can be served as salad on lettuce or as dessert in pretty bowls.

Spaghetti Amore Ingredients: - 1 lb. ground beef - 1/2 c. onion, chopped - 1/4 c. green pepper, chopped - 2 Tbsp. shortening - 1 can tomato soup - 1 can mushroom soup - 1 garlic clove, minced (optional) - 1 c. shredded sharp cheese - 8 oz. spaghetti Directions: - Lightly brown ground beef, chopped onion and green pepper in shortening; stir occasionally. - Add 1 can each of cream of mushroom and tomato soups, 1 soup can water and 1 minced garlic clove; heat. - Blend with 1/2 cup shredded sharp process cheese and 1/2 pound spaghetti (cooked and drained) in a 3-quart casserole; top with 1/2 cup more cheese. - Bake at 350° about 30 minutes or until bubbly. - Makes 6 servings. - This is delicious served with a spinach salad.