Grape Salad from Emily S.

This recipe is originally from Diane Brown and is in the New Albany State Relief Society cookbook.

1 1/2 lbs. grapes (red or green)

3 oz. cream cheese

2 T sugar

2 T orange juice

1 c. chopped pecans

Take grapes off stems, wash, and allow to dry. Mix cream cheese, sugar, and orange juice until smooth. Mix in whole grapes and pecans. Refrigerate until needed. Pecans may be toasted to boost flavor.

Pumpkin Rolls from Kara

3 eggs
1 c sugar
2/3 c pumpkin
1 t lemon juice
3/4 c flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt

Filling:
8 oz cream cheese softened
4 T butter
1 c powdered sugar
1/2 t vanilla

In large bowl, combine eggs and sugar, beat well (5 min). Add pumpkin and lemon juice. Add dry ingredients and mix well

Spread batter into a greased and waxed paper lined 10 by 15 jelly roll pan. Bake at 350 for 15 min. Cool for 15 min. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 min longer. Roll cake up in towel and set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter, stir in powdered sugar and vanilla and blend until smooth.

Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. This pumpkin roll freezes well.

Cinnamon Rolls from Camille

Celery treat by Tonya

Holiday Candy from Stacey

Avalanche Bark from Stacey

24 oz. white almond bark

3/4 c. creamy peanut butter

4 c. Rice Crispie cereal

1 1/2 c. small marshmallows

1 - 12 oz bag mini semi-sweet chocolate chips

Prepare 9x13 cake pan by lining it with parchment paper. Melt 20 seconds at a time and stir every time. Add peanut butter. Blend well. Blend in cereal and marshmallows using spatula. When cool but not firm, blend in chocolate chips. Spread mixture and pat into prepared tray. Do not pack down. It should look like and an avalanche. Sprinkle into additional mini chocolate chips on top. Cut into pieces when cool.

Peanut Butter Fudge from Dawn

3 c. sugar

1/4 t. salt

1/2 c. unsweetened cocoa

1 c. milk OR 1/2 c. evaporated milk and 1/2 c. water

2 T. light corn syrup

3 T. butter or peanut butter

1 t. vanilla

1 c. nuts, optional

Lightly butter a large plater or 8x8x2 inch or 9x9x1 3/4 inch pan. Place a large pot of water in sink.

Combine in saucepan sugar, salt, cocoa, milk and corn syrup. Cook on medium to high heat until sugar dissolves, stirring occasionally. Continue cooking until mixture reaches the soft ball stage (or 234 degrees on candy thermometer). Remove from heat and place saucepan in pot of cold water in sink. Add butter and/or peanut butter. Do not stir. Let cool until bottom of pot is lukewarm to the touch. Add vanilla and blend on high until creamy and until it looks dull. Add nuts if desired. Pour into prepared pan or plate. Cool completely before cutting.

Pumpkin Spice Cookies from Kara

1 box of spice cake (do not add any of the other ingredients)
2 cups pumpkin puree
Chocolate chips (optional)

Bake at 350 for 10-12 min

Mamaw's (Betty's) Derby Pie from Emily S.

1 unbaked pie shell
1/2 cup chocolate chips (I usually use more by just using half the bag)
1/2 cup softened butter
1/2 cup flour
1 cup sugar
1 tsp vanilla
2 slightly beaten eggs
1 cup crushed pecans

Pour chocolate chips into pie shell. Mix remaining ingredients and pour over chocolate chips.

Bake at 350 degrees for 60 minutes.

Green Bean Casserole from Hope

What you need : Green beans, cream of mushroom soup, velveeta cheese , bell peppers, dill, frenches onion & pepper

I like to use fresh green bean and i just "eye ball it ' or you can use 2 canned

Mix green beans with mushroom soup (2-3 cans for every 1 can of mushroom)
Crumble Frenches onion, pepper , & dill to taste
Stir well
Place velveeta cheese (cubed works best) all over about an inch apart

Bake for about 15 minuets till the cheese is melting then stir in the goodness .

Place Frenches onion around the edging and bake for another 5-7 minutes

Garnish with bell peppers

Gingerbread Waffles from Esther

recipe from the Family Fun magazine

This aromatic batter is slightly sweeter and more flavorful than the classic buttermilk. The delicious, make-ahead recipe will let you spend less time in the kitchen and more time with your family. We have it every Christmas Eve morning.

Ingredients

• 4 eggs
• 1/3 cup sugar
• 1 cup molasses
• 1 cup buttermilk
• 3 cups flour
• 2 teaspoons ground ginger
• 1 1/4 teaspoons cinnamon

• 1 teaspoon ground cloves
• 3/4 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 cup unsalted butter, melted
• Whipped cream and fruit, optional
• Maple syrup, optional

Instructions

1. With an electric mixer, beat the eggs until they're light and fluffy, about 2 minutes. Add the sugar, molasses, and buttermilk and mix until blended, about 1 minute more.
2. In a separate bowl, sift together the flour, spices, salt, baking soda, and baking powder. Add the dry ingredients to the egg mixture and stir until smooth. Stir in the butter.
3. Cover and refrigerate the batter overnight or cook immediately in a waffle iron until golden brown, 2 to 4 minutes. Serve with whipped cream and fruit, if you like. Everyday maple syrup is really yummy with it too! Makes 14.
   
   Nutritional Information
   Per serving (1 waffle):
   Calories 269 ● Total Fat 8 g (13% DV) ● Saturated Fat 5 g (26% DV) ● Cholesterol 78 mg (26% DV) ● Sodium 388 mg (16% DV) ● Total Carbohydrate 43 g (14% DV) ● Fiber 0.8 g (3% DV) ● Sugars 18 g ● Protein 5 g (10% DV)

Lion House Pumpkin Bread from Stefanie

1 1/3 cups vegetable oil
5 eggs
1 16 ounce can pumpkin
2 cups flour
2 cups sugar Lion House
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
2 3-ounce packages vanilla
pudding mix (instant)
1 cup chopped nuts

Preheat oven to 350 degrees. Grease well 2 large 9x5 inch loaf pans. Set aside. Mix oil, eggs, and pumpkin in mixing bowl and beat well. In another bowl sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to the pumpkin mixture and mix till blended. Stir in pudding mix and nuts. Pour into prepared loaf pans. Bake for 1 hour. Makes 2 loaves.

Pumpkin Chocolate Chip Cookies with Cream Cheese Frosting by Esther

Ingredients

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips

Directions

1. Combine pumpkin, sugar, vegetable oil, and egg.

2. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

3. Add vanilla and chocolate chips.

4. Drop by spoonful on greased cookie sheet and bake at 365 degrees for approximately 12 minutes or until lightly brown and firm.

Tip: Flavor is stronger when cookies are served cold from the refrigerator.

Cream Cheese Frosting (standard recipe)

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Strawberry Ghosts from Hope

A bunch of strawberries

2 bags of white chocolate chips

1 bag of dark chocolate chips

a tooth pick

Melt white chocolate chips in a bowl in the microwave ( about 30 seconds ..just stir and they melt DON'T OVER COOK THEM) I do just a small amount at a time since they don't taste as good if you try to remelt them) .

Dip the strawberries and sit aside till all are done .

Melt dark chocolate chips ( it doesn't take too much) Dip your tooth pick in the dark chocolate and draw on eyes and on "O" shaped mouth .

Pumpkin Soup with Basil from Tonya

1 large yellow onion, peeled and minced

¼ cup butter

1 cup of canned diced tomatoes

1 cup carrots, peeled and cut into large chunks

3 ¾ cups chicken broth

1 16 oz. solid pack pumpkin (I believe this is equivalent to 2 cups fresh pumpkin)

Salt and pepper to taste

Pinch of granulated sugar

2 tablespoons minced fresh basil (or 1 tablespoon dried)

3 tablespoons heavy cream

Grated Swiss cheese, for garnish

Toasted curried pumpkin seeds (see note) for garnish

In a large soup pot, sauté onion in butter for 4 to 5 minutes. Add tomatoes; simmer gently for 5 to 6 minutes.

In another saucepan, simmer carrots in 2 ½ cups chicken broth, until soft. Combine cooked carrots, hot broth and pumpkin in a blender or food processor; puree until smooth, adding the remaining 1 ¼ cups chicken stock as necessary to achieve a thin, creamy consistency.

Add pumpkin mixture to onions and tomatoes in soup pot. Season with salt and pepper, sugar and basil. Fold in heavy cream. Heat to serving temperature, but do not boil.

Pour soup into tureen. Top with grated Swiss cheese and toasted pumpkin seeds if desired.

Note: To toast pumpkin seeds, rub a little vegetable oil on your hands, then rub 1 cup of hulled pumpkin seeds in hands to coat seeds lightly with oil. Place seeds on a cookie sheet. Bake in preheated 375 degree oven 15 minutes, shaking pan occasionally. Season seeds with salt and curry powder to taste; toss to mix well. Bake another 5 minutes or until crisp and golden brown.

"Battier" (Better) Than Reeses Peanut Butter Cups from Emily S

1 package graham crackers, crushed

1 c peanut butter

1/2 c butter, softened or melted

1 lb/3 c powdered sugar

up to 1/3 c milk - OPTIONAL

8 oz. chocolate chips

Mix everything except the chocolate chips and press down into the bottom of a 9x13 pan. (I have been adding a little milk lately to make the mix a bit less crumbly.) Melt chocolate chips and pour over top. Put in fridge or freezer to firm up a little. Then cut into squares before totally firm so the chocolate won't crack. Return to fridge or freezer until firm.

Peanut Butter Cookies by Esther

Ingredients

· 2 cups butter

· 2 cups peanut butter

· 4 cups flour

· 2 cups sugar

Directions

1. Preheat oven to 350 degrees.

2. Cream butter and sugar together and add peanut butter. Add flour (1 cup at a time) and blend all ingredients together.

3. Chill dough in refrigerator several hours or overnight for best results. (Makes the cookies easier to handle/work with).

4. Roll a tablespoon worth of dough into a ball and place on ungreased cookie sheet. Flatten the cookie with a fork by making a crisscross design on top.

5. Bake cookies for 12 minutes.

6. Let cookies cool before eating or they will fall apart.

Fruit Dip from Emily S

Teresa's Yummy WW Fruit Dip

small box of sugar-free fat-free pudding mix (white chocolate is my favorite)

1 c skim milk

8 oz. fat-free Cool Whip

Mix pudding and milk. Fold in Cool Whip. So good.

Toffee Bars from Cindy

Graham Crackers broken into squares enough to cover a jelly roll pan

1/2 c sugar

2 sticks butter

small package of sliced almonds

Grease the jelly roll pan with butter. Break the graham crackers and place on the jelly roll pan. Scatter the sliced almonds over the graham crackers. Mix 1/2 c. sugar with 2 sticks of butter in a small saucepan and bring to a rolling boil. Boil for two minutes. Remove from heat and pour over the graham crackers. Bake at 300* for 9 minutes.

Broccoli Waldorf Salad from Stefanie

2 Cups chopped fresh broccoli
1 apple, chopped
2 tablespoons raisins
2 tablespoons low-fat mayonnaise
1 tablespoon white balsamic vinegar
2 tablespoons chopped toasted walnuts

Directions:
Combine the broccoli, apple, raisins, mayonnaise, and vinegar in a medium bowl; toss to coat. Serve at once or cover and refrigerate until ready to serve. Sprinkle with the walnuts just before serving. Serves 4
FYI: A double batch will keep in the frig for 2 days.

Key Lime Pie from Cindy

1 box (.3oz) sugar-free lim-flavor gelatin

1/4 c. boiling water

2 containers (8 oz each) key lime pie-flavor light yogurt

1 container (8 oz) frozen fat-free whipped topping thawed

1 prepared 9" reduced-fat graham cracker pie crust

In large heat resistant bowl, dissolve gelatin in boiling water. With wire whisk, stir in yogurt, with wooden spoon, fold in whipped topping. Transfer mixture to prepared crust, refrigerate overnight or at least 2 hrs.

8 servings, 3 points per serving (148 calories, 3.5 g. fat, 1 g fiber)

Chocolate Muffins from Karen

1 box chocolate cake mix

1 can pumpkin (this is a seasonal item)

1/3 C. water

Mix ingredients by hand. Bake at 350 degrees for 20-30 minutes. Check with toothpick to see if done. Makes 12 decent size muffings.

I ususally serve this with strawberries and a litte bit of cool-whip. Yummy!!!!

Practically Healthy Peach Shortcake from Esther

1 c. flour

1 T. sugar

1 tsp. baking powder

1/2 tsp. ground cinnamon

1/4 c. butter

1 slightly beaten egg white

1/4 c. milk

1/4 tsp. vanilla

3 medium peaches

1/2 to 1 cup low fat peach yogurt

In a med. mixing bowl stir together flour, sugar, baking powder, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Make a well in the center. Combine egg white, milk, and vanilla; add all at once to flour mixture. Stir just until dough clings together.

Spray a 9" pie plate with nonstick cooking spray. With floured fingers, press dough evenly into pie plate. Bake at 350 for 20-25 minutes or until golden. Cool slightly

While short cake is in the oven, peel and thinly slice peaches. Chop 3 peach slices and stir into yogurt.

To serve, arrange peach slices over top of short cake in a circular pattern, and spoon yogurt mixture over all.

Serves 6

Yogurt Muffins from Esther

1 3/4 cups flour (I use a baking flour that is half wheat half white).

1 1/2 c. honey (or 1/2 c. sugar)

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

1 beaten egg

1 c. yogurt (I vanilla this time. The original recipe calls for orange and I have used lemon.)

1/3 c. cooking oil

2 tsp. vanilla

1-2 c. blueberries or any other berries/fruit you may have on hand (I used raspberries and blackberries this time. You could easily mix and match the yogurt with the fruit to come up with some yummy combinations)

Line 12 muffin cups with paper baking cups. Set aside. In a medium mixing bowl combine flour, baking powder, baking soda, and salt. Make a well in the center of the dry mixture; set aside.

In another bowl combine egg, yogurt, honey, oil, and vanilla. Add egg mixture all at once to the dry mixture. Stir just until moistened--batter should be lumpy. Gently fold in blueberries or other fruit

Spoon batter into prepared muffin cups, filling each 2/3 full (I usually do this with an ice cream scoop just because it goes quick and it's equally measured each time).

Bake at 400 for 18 to 20 minutes or until golden.

Yogurt Muffins from Esther

1 3/4 cups flour (I use a baking flour that is half wheat half white).

1 1/2 c. honey (or 1/2 c. sugar)

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

1 beaten egg

1 c. yogurt (I vanilla this time. The original recipe calls for orange and I have used lemon.)

1/3 c. cooking oil

2 tsp. vanilla

1-2 c. blueberries or any other berries/fruit you may have on hand (I used raspberries and blackberries this time. You could easily mix and match the yogurt with the fruit to come up with some yummy combinations)

Line 12 muffin cups with paper baking cups. Set aside. In a medium mixing bowl combine flour, baking powder, baking soda, and salt. Make a well in the center of the dry mixture; set aside.

In another bowl combine egg, yogurt, honey, oil, and vanilla. Add egg mixture all at once to the dry mixture. Stir just until moistened--batter should be lumpy. Gently fold in blueberries or other fruit

Spoon batter into prepared muffin cups, filling each 2/3 full (I usually do this with an ice cream scoop just because it goes quick and it's equally measured each time).

Bake at 400 for 18 to 20 minutes or until golden.

Blackberry Pie from Stefanie

I have been picking blackberries this week and here is the recipe I like the most for blackberry pie.
This is a simple recipe with exceptional results.

Blackberry Pie
Ingredients:
4 cups fresh blackberries 1 recipe pastry for a 9 inch double crust pie
1/2 cup white sugar 2 tablespoons milk
1/2 cup all-purpose flour 1/4 cup white sugar
Directions:
1. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar...I use less.
2. Bake at 425 degrees for 15 minutes. Reduce the temperature of the oven to 375 degrees and bake for an additional 20-25 minutes.

Cowboy Beans from Hope

1LBS of Turkey
1 small onion
2 cans of tomato paste
half a clove of garlic
1 cup of brown sugar
1TBS of chilli powder,
1tsp of mustard
salt and pepper to taste
up to 64oz(canned measurement) of beans any mix
today i'm using navy, black, kidney and pinto

Cook turkey with onions , chilli powder, pepper, and salt
add to crock pot .
Add tomato paste , mustard ,garlic ,and brown sugar ...
once beans are done cooking add them to the crock pot as well .
let simmer together for 3 hours .
( you can also put this in the oven to bake together instead)

Chicken Pot Pie from Emily

Filling:

2/3 c butter

2/3 c flour

1 t salt

1/2 t pepper

3 1/2 c broth

1 1/3 c milk

16 oz vegetables

1-2 potatoes, cooked and diced

3 medium chicken breasts, cooked and diced

Heat butter on low. Add flour, salt, and pepper. Mix until smooth and bubbly.

Add broth and milk. Boil one minute.

Mix in vegetables, potatoes, and chicken.

Crust:

1 1/2 c shortening

4 c flour

1/4 c sesame seeds (optional)

2 t salt

8-10 T cold water

Bake 425 degrees for 30 minutes. Makes two pies.

Best Bruschetta Ever from Esther

2 tomatoes, cubed

1 c. fresh basil

4 Tbsp grated parmesan cheese

2 Tbsp olive oil

1 clove garlic, crushed

salt & pepper to taste

In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, salt and ground black pepper. Cover and chill in the refrigerator before serving. Serve with your favorite bread (we usually broil our bread before serving).

Raspberry Supreme from Esther

(This makes 2 pans but it is always such a favorite you may want that much anyways!)

1 white cake box mix, divided into two pans

2 pkg (8oz) cream cheese

1 1/3 c. powdered sugar

4 Tbsp lemon juice

2 Tbsp vanilla

2 c. whipping cream

2 c. sugar

2 c. water

4 Tbsp cornstarch

½ tsp salt

1 pkg (6oz) raspberry Jell-O

2 pkg frozen raspberries

Make the cake mix according to directions and divide batter into two 9x13 pans. Bake at 350 for 15 minutes or until just done. Let cool.

Mix in a large bowl cream cheese, powdered sugar, lemon juice, vanilla. Then add the whipping cream. Spread mixture over cooled cakes.

Place the sugar, water, cornstarch and salt in a large pot. Boil until thickened. Add the raspberry Jell-O. Boil another 5 minutes, stirring constantly. Remove from heat. Add 1 tsp of vanilla. Stir in the frozen raspberries. Cool and let thicken slightly. Pour mixture over the cakes and whip cream mixture. Refrigerate until topping sets (about 2 hours).

Pineapple Pretzel Salad from Cindy

8 oz cream cheese, softened

1/2 c. sugar

8 oz whipped topping

20 oz can crushed pineapple drained

2 c. crushed pretzels (large pieces)

1/2 c. butter or margarine, melted

1/2 c. sugar

Combine the cream cheese and sugar together in a mixing bowl. Beat until well blended. Add the whipped topping and pineapple. Beat until mixed evenly. Store in fridge. Combine the crushed pretzels, melted butter, and sugar. Stir together until mixed. Spread the pretzel mixture on a cookie sheet and bake for 5 minutes at 425*. Remove and allow to cool. Add the crushed pretzel mixture and the cream cheese mixture just before serving. This does not store well when mixed because the pretzels may become soggy.

Strawberry Pretzel Salad from Kara

2 c crushed pretzels
3/4 c butter (melted)
4 T sugar

8 oz cream cheese
1 c sugar
1 pt whip cream, whipped (1 large cool whip)

6 oz strawberry jello
1 3/4 c boiling water
10 oz frozen strawberries

Mix pretzels, butter, sugar in 9 x 11 pan. Bake @ 400 for 8 minutes. Let cool.
Mix cream cheese and sugar, fold in whipped cream. Spread over pretzals sealing edges.
Make jello using boiling water, add frozen strawberries. Pour on top and chill.

Easy "Baked Tomatoes from Dawn

what you need

4 tomatoes, cut in half

1/4 cup KRAFT Balsamic Vinaigrette Dressing

1/4 cup KRAFT Grated Parmesan Cheese

make it

HEAT grill to medium heat.

PLACE tomatoes, cut-sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.

GRILL 15 min. or until tomatoes are soft and cheese is lightly browned.

kraft kitchens tips

HOW TO USE YOUR OVEN

Heat oven to 350ºF. Place tomato halves, cut-sides up, in 13x9-inch baking dish. Top with dressing and cheese. Bake 15 to 20 min. or until tomatoes are soft and cheese is lightly browned.

SPECIAL EXTRA

Sprinkle with 1 Tbsp. chopped fresh basil or parsley before grilling as directed.

SUBSTITUTE

For variety, prepare using KRAFT Sun Dried Tomato Vinaigrette Dressing.

Black Bean Salsa from Lori

1 can yellow corn

1 can black beans

1 can tomatoes with green chilis. (Rotel)

2tbs. lemon juice

Drain corn and black beans & pour into bowl. Add tomatoes and lemon juice. Let chill for about an hour before serving. Enjoy.

Chicken Salad (in pita bread) from Camille

2 cups chicken, cooked, torn (I used 2 cans of canned chicken)
1 cup shredded swiss cheese
1 1/2 cups shredded carrots
4 TB green onions, chopped
1/2 cup mayo
2 TB sweet pickle relish
1/2 tsp salt
1/2 tsp pepper
Mix all together. Serve in Pita Pockets.

Jams from Kara

Use no sugar needed pectin. Follow recipie inside box. Use 2-3 cups sugar (less then half of what is needed with regular pectin).

Just Muffins by Kara

2 c flour (wheat, white or mixed)
1/4 c sugar
1 T baking powder
1/2 t salt
1/4 c oil
1 egg
1 c milk

Bake at 400 for 15-20 minutes

Crab Dip from Dawn

16 oz of cream cheese
1/4 to 1/3 cup of miracle whip
2-3 tsp ranch dressing mix
16 oz of Krab

Mix thoroughly.

The above is the original recipe from my friend. Since I don't usually have ranch dressing mix, I use 1/4 c. miracle whip and 2-3 T Ranch dressing. I blend mine in a Kitchenaid.

Mom's Beef Strognoff from Emily

This is a classic mom recipe - no measurements!

Brown cubed stewing meat in butter with garlic.

Add a little flour - enough to absorb the juices.

Add cream soup, salt, and pepper.

Simmer until the meat is tender.

Add sour cream before serving (1 c sour cream per every can of cream soup used)

Serve over egg noodles.

Grandma's Brownies from Camille

Cream:
1/2 cup margarine
1 cup sugar
Add and beat:
4 eggs
Add and blend:
1 can Hershey Chocolate Syrup
1 cup flour
1/2 cup nuts(if desired)
Pour into 9x13 pan. Bake at 350 for 30 minutes

Frosting
6 TB margarine
1 1/2 cups sugar
6 TB milk
Boil for 30 seconds, stirring well. Remove from heat, add 1/2 cup chocolate chips. Beat until chips are dissolved and it starts to thicken. Pour over brownies.

Spring Pasta Salad from Kara

Pasta

Vegetables
Diced cucumber
Diced green Pepper
Diced carrots
Diced medium onion
Tomatoes

Dressing
3/4 c sugar
3/4 c vinegar (can also use white wine vinegar)
3/4 c oil
1/2 t salt
1/4 t pepper
1/2 t garlic powder
1 1/2 t parsley flakes
celery seed (optional)

Strawberry Shortcake Trifle from Emily

From sandiegocooks.blogspot.com

1 Angel Food Cake

1 8 oz. Cream cheese

1/2 tsp. vanilla

1 c. powdered sugar

1 c. sour cream

8 oz. Frozen Whipped Topping (thawed)

2 large containers of fresh strawberries

Wash strawberries and remove berry tops. Slice strawberries. Sprinkle granulated sugar over strawberries.

Cut Angel Food cake into 1-inch squares. Set aside.

Blend together cream cheese, vanilla, powdered sugar, and sour cream until smooth. Fold in Whipped topping.

In a trifle bowl layer ingredients starting with half the cake cubes, then half of the sliced berries, and then half of the cream cheese mixture. Repeat layers and garnish with strawberries.

Fruit Pizza from Camille

Cream:
1/2 cup margarine
1/2 cup shortening
1 1/2 cup sugar
2 eggs
Then add:
2 3/4 cup flour
1 tsp soda
2 tsp cream of tartar
1/4 tsp salt
Press into pan and bake 10 minutes at 400 degrees. Cool

Frosting
Mix:
8 oz cream cheese
1/2 cup sugar
2 tsp lemon juice
Spread on cooled crust. Decorate with fresh fruit

Smoked Turkey Wraps from Teresa

3 roma tomatoes, sliced and diced
6 T diced green onions,with tops
4 oz 1/2 low-fat Garden Vegetable Cream Cheese
4 oz light sour cream
6 Ole High Fiber Low Carb Tortillas
6-12 larger lettuce leaves
8 oz thinly sliced smoked turkey
6 T 2% shredded cheese

Dice tomatoes and green onions.
Blend until smooth cream cheese and sour cream.
Put 2 oz of mixture into each tortilla, to within 1/4 inch of edge.
Cover with lettuce leaves, pressing lightly.
Place one slice of turkey over lettuce.
Top with 2 T tomato and 1 T each of green onion and cheese.
Roll each tortilla tightly.
Cut diagonally in half.
E N J O Y!

Serving: 1 wrap
Calories 240, Total fat 5g, Fiber 12g

THE Dessert from Dawn

1 1/2 sticks margarine, softened
1 1/2 c. flour
3/4 c. nuts, chopped
12 oz. cream cheese
1 1/2 c. powdered sugar
Giant size Cool Whip
1 large pkg. chocolate instant pudding
1 large pkg. vanilla instant pudding
4 c. milk
1 1/2 tsp. vanilla


Blend margarine, flour and nuts and press into 13 x 9 inch pan. Bake at 350 for 20-25 minutes, until golden. Mix softened cream cheese, sugar and 1 1/2 cups Cool Whip until smooth. Smooth this layer over cooled crust. Beat remaining ingredients together and pour over second layer; smooth out. Cover with remaining Cool whip. (Can substitute different flavored puddings for ones listed.)


*I used pistachio pudding instead of chocolate. It's green!

Key Lime Bars from Cynthia

1 1/2 cups coconut cookie crumbs
3 T butter melted
mix cookie crumbs and melted butter together and press into 9x9 pan

1pkg cream cheese
1 can sweetened condensed milk
1/4 cup key lime juice(I used lime juice---looked at 3 stores for key lime juice to no avail)
1T grated lime peal

beat cream cheese until light and fluffy. Gradually beat in sweetened condensed milk lime peal and lime juice until smooth. Spread over crust and bake 35 minutes at 350. Chill at least 3 hours.

makes 36 very small bars. 105 cals, 6g fat, 0 fiber for all you WW people out there=3pts

Majestic Spinach Salad from Tonya

1 quart washed torn spinach
2 cups sliced mushrooms
1 cup red onion
1 (10 oz.) package frozen peas, uncooked
1 cup mayonnaise
1/2 teaspoon sugar
1 teaspoon curry powder
8 slices bacon, cooked crisp and crumbled

Remove stems form spinach. Layer first 4 ingredients in a large bowl. Mix mayonnaise, sugar and curry powder. Top salad with this mixture. Cover and refrigerate overnight. Mix and top with bacon before serving.

Soft Valentine Pretzels from Emily

This recipe came from my friend Heidi. It is their tradition to make these for Valentines Day in lots of fun shapes. My tip: DO NOT over bake! :)

1 cup hot tap water

2 T sugar

2 T. yeast

1 egg

4 cups flour

Dissolve sugar in water. Add yeast, let sit 15 minutes until foamy (this is a fun thing for kids to watch). Incorporate flour. Shape inball and rise for one hour in covered bread basket. Punch down and roll out like a square pizza. Cut into strips. Beat whole egg and coat the top and bottom of the strips. Shape into pretzels, hearts, etc. Sprinkle with rock salt (optional) and bake on lightly greased sheet at 400 degrees for 12 minutes.

If you want cinnamon sugar pretzels, omit salt; lightly butter and sprinkle with cinnamon sugar after they are baked. mmm Yummy!

Artichokes by Camille

Camille said she wasn't going to sent this in because it is so simple, but I'm putting it up anyway!

Boil artichokes for 30 minutes.

Eat! :)

Can be dipped in garlic butter or mayo ( or I'm sure whatever else sounds good).

Try youtube for a how-to-eat-artichokes tutlorial! :)

Chocolate Chip Cookies from Stefanie

2 cups butter
2 cups brown sugar
2 cups sugar
4 eggs
2 teaspoons vanilla
1 teaspoon salt
2 teaspoons soda
2 teaspoons baking powder
3 1/2 cups flour
4 1/2 cups blended oatmeal
24 ounces chocolate chips
8 ounces grated chocolate
3 cups nuts (optional)

Cream butter and sugars. Add eggs and mix well. Add vanilla, salt, soda, baking powder and flour. Mix well. Put the 4 1/2 cups oatmeal in a blender and blend to make oat flour. Add to cookie mixture and stir in. Add chocolate chips, and grated chocolate. Mix with spoon. Use cookie scoop and put on cookie sheet. Bake 370 degrees for 10-11 minutes. This recipe makes a bunch of cookies.

Better Than Reeses Peanut Butter Cups from Emily

1 package graham crackers (about 9 full rectangles), crushed
1 c peanut butter
1/2 c butter (1 stick), melted
1 lb powdered sugar (3 c)
optional: 1/3 c milk

8 oz chocolate chips

Mix graham crackers, peanut butter, butter, and powdered sugar. Include milk for creamier peanut butter mix. Press the mix into the bottom of a cake pan.

Melt chocolate chips. Pour and spread over peanut butter mix.

Put in fridge or freezer to set. Cut squares before totally firm or chocolate will crack when cut.

Store in fridge.

Brownie Tortes from Melanie

Mix one box of family size brownies as directed. Spray a mini muffin tin really well with Pam. Fill each well only ½ full. Bake at 350 degrees for 10-15 minutes.

While still warm, press each brownie down with the back of a Tablespoon measuring spoon. Let cool completely and then pop them out carefully with a knife.

Cream Cheese Filling:
8 oz. cream cheese, softened
1 ½ Cup powdered sugar
1 t. vanilla
2-3 drops food coloring

Makes 48.

Chex Crunchies from Camille

1 box Corn Chex

1 sm pkg coconut

1 cup sliced almonds

Mix in large bowl and set aside.

1 1/2 cup sugar

1 1/4 cup Karo Syrup

1/2 square margarine or butter

Cook together until boiling

Boil for only 2.5 minutes

Add 1 1/2 tsp vanilla and pour over Corn Chex mixture.

Carefully mix well, be sure to stir to bottom of bowl, syrup tends to stick to the bottom.

Lemon Bars from Kara

Crust:
1/3 c oil
1 egg
1 yellow cake mix

Filling:
1/3 c sugar
1 egg
8 oz package of cream cheese
1/3 c lemon juice

Beat together crust ingredients until it resembles moist crumbs (reserve 2-4 tablespoons). Press the remaining crust in a 9 x 13 pan creating a small lip around the edges. Bake at 350 for 10 min. Beat together filling ingredients. After crust is baked put fililng in and crumble the reserved crust over the filling. Bake for an additional 10 minutes.

White Chili from Lori

2 chicken breasts
4 cans great white northern beans
1 can fat free chicken broth
1 tsp. cumin
1 med. onion chopped
1 (4oz.) can chopped green chilies
3/4 tsp. oregano
1/4 tsp. red or ceyenne pepper (I would use more.)
1/4 tsp. pepper

Boil chicken in about 2 quarts of water. Boil for 15 to 20 minutes. Take chicken out of water and place in a glass dish. Allow to cool and then dice/shred. To remaining water add canned chicken broth. Add diced onion. Boil in broth for 15 minutes. Add all remaining ingredients to pot. Simmer for one hour. Add light sour cream to individual bowls.

Without sour cream - 5 points, probably 6 with it. (Weight Watcher Points)

The recipe actually calls for 2 cans of beans and 3 cups diced chicken. I used 2 chicken breasts. It probably made made 2 cups of chicken. I like more beans than it calls for.

Creamy Hot Chocolate from Tonya

Ingredients:
1 (14 oz) can Sweetened Condensed Milk (not evaporated)
1/2 c unsweetened cocoa
1 1/2 tsp vanilla extract
1/8 tsp salt
6 1/2 c water

Directions:
In a large saucepan over medium heat, combine Sweetened Condensed Milk, cocoa, vanilla, and salt; mix well. Slowly stir in water. Heat through, stirring occasionally. Do not boil. Enjoy!