1-20 oz. can crushed pineapple, drain and save juice

1-20 oz. can chunk pineapple, drain and save juice

3 cans drained mandarin oranges, discard juice

2 lg. cartons Cool Whip

1 cup mini marshmallows

1 cup coconut

1 cup pecans-chopped

1 cup sugar

4 T. flour

1/2 t. salt

2 T. lemon juice

2 well-beaten eggs

Step 1:  In saucepan combine sugar, flour, lemon juice, eggs and salt. Add pineapple  juice. Cook over moderate heat, stirring until thick and comes to a soft boil. Cool.

Step 2:  Cook macaroni and drain well. Cool. Combine with sauce and refrigerate overnight. Refrigerate pineapple and oranges overnight.

Step 3:  Add pineapple, oranges, Cool Whip, marshmallows, coconut and pecans.

Yield:  20+ people

 Needed:

1 can unsweetened frozen juice concentrate

Club Soda

Mix frozen juice with club soda, following the directions on the can. The club soda replaces water.

*note: keeps like kool-aid, but the longer it sits the less fizzy it gets. best to consume within 1-2 days.

2-4 lg russet baking potatoes, sliced in 1/4-1/2 inch pieces

1 large onion, chopped

1 pkg. Oscar Meyer Real Bacon Bits(less fat)

2 clovess minced garlic

2 Cups Kale, chopped

2 cans chicken broth

1 qt. water

1 Cup heavy whipping cream

Cook sausagge and drain on paper towels, break into small pieces.

Place onion, potatoes, chicken broth, water & garlic in pot, cook on med heat until potatoes are done.

turn to low heat, add kale and cream.  Heat through and serve…

3/4 c cocoa
3/4 c oil
2 c sugar
~ Mix above ingredients

4 eggs ~add one at a time

2 t vanilla ~ add

~ Sift and add these dry ingredients:
2 c flour
2 t baking powder
1/2 t salt

~ Chill the dough in the freezer for several hours or overnight. (It helps to use 2 separate containers).

Powdered sugar 1/4 - 1/2 cup as needed
~ Roll a tsp. of dough into a ball. Drop into powdered sugar.
~ Place 2″ apart on greased baking sheet.
~ Bake 10-12 min. @ 350 degrees. Don’t overbake.

Note: chilled dough will be very hard, but it gets too soft if left at room temperature.

1 c peanut butter
1 c corn syrup
1 c brown sugar

Melt above ingredients in saucepan.

ADD these ingredients:

2 t vanilla
2 c chopped nuts
4-6 c Rice Krispies

Grease two 8 x 8″ pan and pour bars into them (or use 1 bigger pan).

Spread butter over the top of bars while still warm.

3 c. flour
1/2 c. cocoa
2 c sugar
1 t salt
1 t baking soda
2 c water
2/3 c. oil
1 t vanilla
2 T vinegar

Place ingredients in a bowl in order. Mix.

Pour batter in two 8″ or 9″ round pans.

Marble (cream cheese mixture):

6 ounces Cream Cheese
1/3 c. sugar
1 egg
1 rounded T of flour
1/2 t vanilla

Beat ingredients together until smooth.
Spoon cream cheese mixture over cake batter; swirl with knife to marbleize.

Optional: Sprinkle a handful of chocolate chips over the batter before baking.

Bake both pans together at 350 degrees for 30-33 min.

After pans are cool, frost with chocolate frosting. Place one cake on a cake board, frost. Place other cake on top to make a double layer. Frost top and sides.

1 lb ham, extra lean, cooked and cubed (or sausage)

1 medium onion chopped

1 medium red bell pepper chopped

1 1/2 cups shredded cheddar cheese

(May vary the type cheese used or combine two cheeses)

12 eggs

1 cup milk

1 teaspoon salt

1 teaspoon black pepper

Directions:

Spray the inside of the Crock-Pot with nonstick spray.  Place 1/3 of the frozen potatoes on the bottom of the Crock-Pot. Add layers of ham, onions, peppers and cheese.  Repeat the layering process two or three times, ending with a layer of cheese. Beat the eggs, milk, salt and pepper together. Pour over the layers, cover and turn on low.  Cook for 10-12 hours.

Yield: 10-12 servings

Ingredients

1/2 c light molasses
1 egg yolk
1 tsp. soda dissolved in 3/4 c boiling water

3/4 c flour
1/2 c brown sugar
2 Tbl. shortening
1/8 tsp. nutmeg
1/8 tsp. ginger
1/8 tsp. cloves
1/2 tsp. cinnamon
1/4 tsp. salt

Combine above dry ingredients, working in the shortening. Line the pan with pastry. Make alternate layers of crumbs & liquid. Top with crumbs and back at 450 degrees. When the crust turns brown, reduce heat to 250 degrees about 20 minutes.

16 ounces skinned and boned uncooked chicken breasts, cut into 1/2 inch strips

4 cups fresh asparagus spears or 2 (10 ounce) packages frozen asparagus thawed. ( or substitute broccoli)

1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup

1/2 cup Fat Free Mayonaise

1 tablespoon Lemon Juice

Opt. 1 teaspoon curry powder

3/4 cup (3 ounces) shredded Kraft reduced -fat Cheddar cheese

Preheat oven to 375 degrees. Spray an 8 X 8 inch baking dish with cooking spray. In a large skillet sprayed with cooking spray, brown chicken about 3 minutes, stirring frequently. Place asparagus in bottom of prepared baking dish. Arrange browned chicken evenly over asparagus. In a medium bowl, combine mushroom soup, mayonaise, lemon juice, and curry powder. Pour soup mixture into same skillet used to brown chicken. Cook over low heat 1 minute, stirring until well blended. Evenly spoon soup mixture over chicken and asparagus. Sprinkle Chedddar cheese evenly over top. Cover and bake 30 minutes. Uncover and continue baking 10 minutes. Place baking dish on wire rack and let set 5 minutes. Cut into 6 servings.

194 calories 6gm fat 24 gm Protein

11 gm Carbohydrate 512 mg. Sodium

2 T chili powder

1 clove garlic (optional)

1 medium can tomato sauce

1 small onion, chopped

salt & pepper to taste

2 C grated cheddar cheese

12 corn tortillas

3/4 C milk

1 can Cream of Chicken soup

DIRECTIONS: Brown Beef, onion, and garlic in skillet. Add tomato sauce, chili powder, salt and pepper, heat all thoroughly. Then grease casserole dish and line it with half the corn tortillas. Pour meat mixture over, then cover rest of tortillas over meat. Mix milk and soup together and pour on top of tortillas. Sprinkle cheese over all and bake for about 30 minutes at 350 degrees. Serve with taco sauce or sour cream.

~B. Sova~