Yummy fruit dip

8oz cream cheese -----or in summer time you can use strawberry cream cheese
7oz large jar of marshmellow cream

mix together with mixer untill blended well
serve cold as dip
if desired you can put cinnamon and/or nutmeg on top before serving

good with strawberries, apples or other fruit

julie nebeker

mint-chocolate tuffle cookies

1/4 cup butter cubed
1 cup (6oz) semisweet chocolate chips
1 egg
1/3 cup sugar

1/3 cup brown sugar packed

1/2 tsp vanilla extract
1/8 tsp peperment extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 tsp baking powder
1/8 tsp salt
1 pkg (4.6 oz) mint andes chopped
2 tsp shortening
1/2 cup white chips

toppings
chopped nuts
sprinkles
crushed candy canes

• melt butter and 1/2 cup of chocolate chips on low heat remove from heat stir ubtill smooth and cool slighty
• stir in eggs, sugars, and extracts
• in a seperate bowl combine flour, cocoa, salt and baking powder then stir into chocolate mix
• fold in 3/4 cup andies candies
• roll about a tablespoon of dough and place 2 inches apart on ungreased sheet pan bake at 350 for 8-10 min or untill tops appear dry
• on stove melt remaining chocolate chips and 1 tsp shortening
• on stove melt vanilla chips and remaing shortening
• dip cookies in chocolate mixtures however you want
• immediately put on toppings
• yeild 2-1/2 dozen

missy

easy corn bread

Easy Corn Bread
1 cup sifted flour
1/2 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow corn meal
2 eggs1 cup milk
1/2 cup softened shortening
Sift first 4 ingredients together - (I never bother sifting!), stir in corn meal.
Add last 3 ingredients. Beat with mixer just until smooth (about 1 minute). Do not over beat!
Pour into greased 8x8 pan (or 9x9). Bake at 425 degrees for 25 minutes

juile nebicuer

Pumpkin Bread

4 3/4 cups sifted flour (I never sift)
3 tsp baking soda
2 1/4 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
4 1/2 cup sugar
1 1/2 cup oil (I use 3/4 cup oil and 3/4 cup unsweetened applesauce)
6 eggs1 cup water
1 29 oz can pumpkinnuts and chocolate chips as desired

Mix dry ingredients together. Mix wet and combine. Add chips and nuts.This recipe makes 4-5 loaves depending on the size pan. Grease your pans and fill 1/3 - 1/2 full. Bake 1 hour or so at 350.If you don't want so much, just half the recipe and use the 15 oz pumpkin can. But, it also freezes well, and my motto is: anything worth doing is worth overdoing!

Alyson

kale pie

2 pastry crusts
1 lb. kale
4 Tb. butter
1/2 c. chopped onions
1 tsp chopped garlic
6 cooked italian sausages
4 eggs
2 c. shredded mozzarella or mozz/parmesean combo
1. c. ricotta or cottage cheese
1 tsp. salt
fresh ground pepper
1/3 c. light cream
1 egg beaten with 1 tsp. water

Partially bake one pie shell
Blanch kale, gently squeeze and chop.
Saute kale in 2 Tb. butter over high heat to evaporate moisture, then set kale aside
In same pan, saute onion in remaining butter until wilted, add garlic and stir for 1 minute
Combine onion and kale; cool.
Slice sausages into 1/4 inch pieces
Combine eggs, cheeses, salt, pepper, cream, fold in kale and sausages
Pour mixture into partially baked pie shell and cover with a top crust.
Cut steam vents in top crust and brush pastry with egg glaze.
Bake 350 degrees for 1 hour.

lisa creer

Ribbon Jello

1 each 3 oz. pkg. red, lemon and lime jello
1 c. mini marshmallows
6 oz. cream cheese
1 c. heavy whipping cream (whipped & sweetened with sugar)
1 – 20 oz. can crushed pineapple (drain well)
½ c. mayonnaise

Use 1 c. boiling water for each package jello below. Use a 9x13 pan.
To lime add: ¾ c. cold water (after dissolved in boiling water). Set up in fridge.
To lemon add: marshmallows (after dissolved in boiling water). Then add cream cheese and put in fridge—chill till thickened. Then blend in whipped cream, mayo and pineapple (drained). Chill until thick and then spoon over lime jello. Chill.
To red add: ¾ c. cold water (after dissolved in boiling water). Chill—then put red jello on top. Chill.

Nancy Hilton

Ribbon Jello

First layer: 2 small boxes lime gelatin
2 ½ c. boiling hot water

Mix well and pour into a 13 x 9 enamel or glass pan and let stand in refrigerator until firm.

Second layer: ½ c. pineapple juice (from crushed pineapple below)
1 c. mini marshmallows
1 small box lemon gelatin
½ c. boiling hot water
8 oz. cream cheese, softened
1 - 20 oz. can crushed pineapple, drained
1 c. heavy whipping cream, whipped (sweetened with sugar)

Heat pineapple juice and marshmallows in a pot until the marshmallows melt. Dissolve gelatin in hot water then mix with the juice/marshmallow mixture. Add cream cheese and beat with an egg beater until well blended. Stir in pineapple and cool slightly. Fold in whipped cream. When cool, pour over the first layer and let stand in refrigerator until firm.

Third layer: 2 boxes red gelatin (cherry or raspberry—or one box each)
2 ½ c. boiling hot water

Mix well and, when cool, pour over the second layer and let stand in refrigerator until firm.

Vickie Meakin

Potato Bacon Chowder

1 lb. bacon, fried very crisp
2 c onion
4 c frozen hash browns
2 c water
1 tsp salt
1/2 tsp pepper
2 cans cream of chicken soup
2 c sour cream
3 1/2 c milk
1 tsp dried parsley

Fry bacon and set aside. Saute onion in the bacon grease until tender. Add hash browns, water, salt and pepper. Add remaining ingredients and let simmer.

Chrissy Davis

The Ultimate Spritz Cookie

1 c margarine or butter (softened)
1/2 c sugar
2 1/4 c all-purpose flour
1/4 tsp salt
1 egg
1/4 tsp almond or vanilla extract

Heat oven to 400. Mix margarine and sugar in a large bowl. Stir in remaining ingredients. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate if desired. Bake 5-8 minutes or until set but not brown. Immediately move from cookie sheet.

Makes 6-7 dozen cookies.

Judy Dawes

Cherry Jubilee

1 (21 oz.) can cherry pie filling
1 pkg. graham crackers (approx. 11)
1 cube butter
1 (8 oz.) cool whip whipped topping
1 (8 oz.) cream cheese, softened
1 c. sugar

Crush graham crackers and mix with melted butter. Put graham cracker mix in bottom of a 9x13 pan. Mix cream cheese and sugar and layer over graham cracker crust. Spread a layer of cool whip over the cream cheese and cover with the cherry pie filling. Chill and serve.

Note: I find it easier to mix the cream cheese, sugar and cool whip together. It is easier to spread on the crust.

Vickie Meakin

Sweet Potato Pie

2 sweet potatoes, about 10 ounces each
2 large eggs
1/2 cup plus 1 tablespoon dark brown sugar
1/2 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F.

Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.

Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.

Allow the pie to cool completely before cutting. Serve at room temperature.

Linda Patten

"O Henry Bars"

4 cups oatmeal (instant is best)
1 cup brown sugar
1/2 cup white sugar
1 cup melted margarine
1 (12 oz) package chocolate chips (semi-sweet)
1 cup chunky or smooth peanut butter

Stir together thoroughly first four ingredients and press into greased 9 x 13 pan. Bake about 15 minutes in 350 degree oven. Allow to cool and then frost with the chocolate chips and peanut butter which have been melted together. These are best when refrigerated.

Julie Nebeker

Chocolate Bundt Cake

1 box chocolate cake mix - the darker the better :-)
1 cup sour cream
1/2 cup oil
1/2 cup water
1 small package instant chocolate pudding
4 eggs

Mix for 2 minutes. Stir in 12 oz chocolate chips. Grease bundt pan well - either with flour or cocoa (I prefer the cocoa).
Cook 1 hr at 350 degrees. Cool 10 - 15 minutes on rack then turn out on another rack. Sprinkle top with powdered sugar when cool or drizzle chocolate sauce over top of cake.

Julie Nebeker

Vegetarian Chili

1 can kidney beans
1 can black beans
1 can pinto beans
1 can mild chilies (instead I use a can of diced tomatoes with green chilies for this and the next ingredient)
1 cup tomato sauce/or diced tomatoes
1 cup fresh chopped salsa (any jar of salsa that I have at home)
1 tbsp chili powder
2 tbsp chopped garlic

Combine in large pot and cook over medium heat.
(1 cup = 1 point in the Weight Watchers Program)

Julie Nebeker

Taco Junk

1 lb ground turkey
onions
1 can tomatoes (I use a can of diced tomatoes with green chilies for this)
1 can beans (your preference - I use one can of dark kidney beans and one can of light kidney beans)
1 cup corn (I use sweet whole kernel/no salt)
1 package taco flavoring (I try to find reduced sodium packets)
1 package fat-free ranch dressing (Hidden Ranch)

Cook turkey and onions. Mix together remaining ingredients and cook over medium heat.
Even though this looks more like chili some of our family (non dieters) have used this as a dip with chips, or over chips with all of the makings for a taco salad. For those of you familiar with the Weight Watchers program, 1 cup = 2 points.

Julie Nebeker

Healthy Living: Slow Cooker Split Pea Soup with Chorizo

1 lb bag split peas
10 cups chicken broth
1/2 lb diced chorizo
1 1/2 cups carrots
1 cup shallots
1 cup celery
1 cloves garlic
2 bay leaves
salt & pepper

Add it all to a slow cooker and cook on high for 4-5 hours or low for 6-8 hours.

Chris Bowman

Turkey Florentine Meatballs

This recipe came from a Rachael Ray show. She served it as a meatball sub with an provolone cheese sauce. I make a pink sauce (1 jar of Prego meat sauce and 1 jar of alfredo sauce) and serve it with whole wheat angel hair. They are really quick and easy.

Extra-virgin olive oil for drizzling
Salt and freshly ground black pepper
1 10 oz. box frozen spinach, defrosted in the microwave
2 pounds ground turkey breast
1 small onion, grated or finely chopped
3 cloves garlic, grated or finely chopped
1 large egg
3/4 cup italian bread crumbs
1/2 cup grated parmesan cheese

Preheat oven to 400°F.

Wring defrosted spinach dry in a clean kitchen towel.

Place turkey in a bowl and make a well in the middle of it. Into the well, add the grated onion and garlic, egg, bread crumbs, grated Parmesan, spinach, salt and pepper.

Form into 12 large balls and arrange on a nonstick cookie sheet. Drizzle the meatballs with olive oil, about 1/4 cup, and roast for about 20 minutes, or until cooked through.

Yields 4-6 servings

Lauren Becker

Healthy Living: Puerto Rican Chicken and Beans

This was 2 recipes that I combined into one, to save time and energy.

4-5 chicken breasts
1 can (Goya) pidgeon peas - drained
1 can (Goya) pink beans - drained
1 can red kidney beans - drained
1 packet goya sazon (the orange and yellow box)
4 tbsp Goya Sofrito
4 tbsp Goya Recaito
3 tbsp Goya Adobo Seasoning
2 tbsp Mrs. Dash Garlic and Herb (it's important that you use a garlic and herb seasoning with no salt!)
2 small cans of no salt added tomato sauce
1 box or large can of reduced salt chicken broth

Add all of the above to the crock pot. If the liquid does not cover the chicken, add water until the chicken is just barely covered. Turn crockpot on low for 8 hours or high for 4. Serve with brown rice.

***It's important that you use reduced or no salt added ingredients when possible. The Goya ingredients tend to be very salty and are easily overwhelming. The Goya ingredients can all be found in the mexican/international foods aisle at Safeway and Food Lion.

Lauren Becker

Healthy Living: Berry Smoothie

1 medium banana
1/2 frozen mixed berries
1/2 cup milk
1/4 - 1/2 tsp sugar (optional)

Put it all in the blender and mix til smooth.

Healthy Living: Chipotle Chicken Salad Tacos

2 Tbsp balsamic vinegar
1/3 cup olive oil
2 canned chipotle chiles in adobo finely chopped (available in a small can at Safeway and Food Lion)
salt
1/2 small head Napa cabbage or romaine lettuce thinly sliced (about 2 1/2 cups)
1 large carrot, peeled and chopped into 1/4-inch pieces
1 small red onion, thinly sliced
1/4 cup fresh cilantro (optional)
1 1/2 cups shredded cooked chicken
1 large ripe avocado, peeled, pitted and cut into 1/2 inch cubes
1/3 cup grated cheese (such as Mexican queso, romano or parmesan)
12 to 16 fresh, warm corn tortillas

1. The filling:
In a large bowl, whisk together the vinegar, olive oil and chipotles. Season generously with salt (about 1/4 teaspoon). Add the cabbage, carrot, onion, cilantro and chicken. Toss everything together and let stand for 15 minutes. Taste and season with more salt if necessary.

2. Finishing the Dish:
Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with cheese. Set on the table the warm tortillas, and you're ready for some great roll- them- yourself tacos.

Sandra Talbot

Healthy Living: Mix Them Up Wraps

Tortillas - any flavor
Cream cheese
Spinach or lettuce (whatever you prefer)
Roast beef, turkey, chicken or ham
Your favorite veggies (tomatoes, avocados, sprouts, cucumber)

Spread a thin layer of cream cheese on the tortilla. Layer your lettuce, meat and veggies. Roll up and enjoy.

Chris Bowman

Chocolate Mint Cookies

3/4 cup butter
1 1/2 cup packed brown sugar
2 Tbsp water
2 cups chocolate chips (12 oz package)
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
50-60 Andes mint candies

In saucepan, melt butter, sugar, and water. Add chocolate chips and stir until partially melted. Remove from heat and stir until completely melted. Pour into mixing bowl and let stand for 10 minutes to cool slightly. At high speed, beat in eggs one at a time. Reduce to low speed and add dry ingredients. Beat just until blended. Chill dough for at least one hour.

Preheat oven to 350 degrees. Roll dough into balls and place 2 inches apart of cookie sheets. Bake for 8-10 minutes. Remove from oven and immediately place mint on top of each cookie. Allow to soften and swirl mint over cookie.

Enjoy!

Alyson Meldrum

Cheesy Catfish

2 Tablespoons margarine
½ cup grated parmesan cheese
¼ cup yellow cornmeal
¼ cup all-purpose flour
½ teaspoon pepper
1 teaspoon Spanish paprika
2 pounds U.S. Farm-raised Catfish fillets

Preheat oven to 400º F. Place margarine in a 13x9-inch baking pan and put in the oven to melt while oven is heating. Remove pan from the oven.

Mix Parmesan cheese, cornmeal, flour, pepper and paprika in a plastic bag. Add catfish fillets, one at a time, and shake to coat with the Parmesan mixture. Arrange fillets in a single layer in the prepared pan, turning once to coat with margarine. Sprinkle remaining cheese mixture over fish.

Bake for 10 to 15 minutes or until golden brown and fish flakes easily when tested with a fork.

Gail Short

Pavalova

6 egg whites
12 oz super fine sugar
1-teaspoon vanilla
1-teaspoon white vinegar
1-teaspoon cornstarch
1 pint whipping cream (whipped stiff for filling)

Beat egg white and ¾ of sugar until stiff peaks form. Fold in the rest of sugar; add cornstarch, vinegar and vanilla. Put mixture in a lightly oiled dish; Make a well in the center.
Bake at 250º for 1-½ hours. Turn off oven and leave there for 30 minutes. Fill with cream and fresh fruit.

Gail Short

White Mountain Frosting

Beat 2 egg whites until stiff.
In a sauce pan, mix and cook:
½ cup sugar
2 Tablespoons water
¼ cup light corn syrup

Bring to boil. Stir constantly, cooking until mixture spins a 6 to 8-inch thread.

Turn on mixer and pour syrup slowly into egg whites; beat until stiff
Add 1 teaspoon vanilla

Spread on Chocolate Jet Cake.

Jeannie Sapp's Grandmother's recipe from the 1890's