Almond Roca

2 c butter (not margarine)
2 c sugar
2 T corn syrup
1/4 c water
2 c (3 oz) sliced almonds

Melt butter. Turn down heat, add sugar and stir until dissolved. Add corn syrup and water. Cook on low heat stirring constantly with wooden spoon. Cook until 280*-290*. Remove and put in almonds. Spread on buttered cookie sheet.

Mom's vegetable dip

1 c sour cream
1 c mayonnaise
2 T onion flakes
2 tsp beau-monde
2 tsp dill weed
2 tsp parsley

Mix together well & chill.

Sugar cookies

3/4 c butter
1 c sugar
2 eggs
1 tsp vanilla
1 T baking powder
1 tsp salt
3 c flour

Roll out on floured surface. Cut out shapes. Bake at 350* for 8 minutes. Cool & frost.

Buche de Noel/Yule log

6 eggs
1 c flour
3/4 c sugar
1 t vanilla

Seperate whites & yolks. Mix sugar with yolks. Add vanilla & flour bit by bit, stirring constantly. Beat egg whites until firm & fold into the yolk mixture.

Cover a 15 1/4"x10 1/4"x3/4" cookie sheet with a layer of waxed paper & pour batter over it. Bake in 375* oven for 20 min. During this time prepare the filling. The cake must be soft so it can be rolled. Spread a piece of waxed paper on the table & turn the cooked cake over so that it falls on it. Spread a layer of the filling over the entire surface of the cake & then roll it into a log. Sprinkle with powdered sugar. Can frost the log with more filling.

Cream filling:
2 sticks of butter (not margarine)
2 egg yolks
1/2 c water
1/2 c sugar
1/4 c cocoa

Soften butter by whipping with a fork. Add it to beaten egg yolks & mix well. It should look like cream. Prepare a syrup by heating sugar & water to boiling point. Allow syrup to cool before adding it to cream mixture. Whip with fork. Add cocoa & spread on cake as directed above.

Barbara Crook's Cheese Ball

1 pkg 8oz cream cheese, softened
1/4 c miracle whip (not mayo)
Beat until smooth.

Add:
2 cups ground ham (fine)
2 T parsley or chives (or 1 T. each)
1 t dry onion (minced)
1/4 t dry mustard
Mix together well. Chill.

Form into balls & roll in chopped walnuts. Wrap in aluminum foil & refridgerate until ready to serve.
Serve with crackers.

The best frosted cookie recipe ever

Cutout Cookies
from Christmas cookies 2001 magazine

Prep time 35 minutes
1 Cup butter, softned
3/4 Cup
Sugar
1 Egg
3 Cups all-purpose flour
Powdered Sugar GlazeDecorative Icing

Heat oven to 375* F.
Beat butter in a mixing bowl on medium speed for 30 seconds. Add sugar and beat until combined. Beat in egg till combined. Beat or stir in flour. Divide dough in half. 'roll half the dough at a time on a floured surface till 1/8 inch thick. Cut with cookie cutters; reroll and cut trimmings. Place cutouts on a greased cookie sheet.
Bake 6-8 minutes. Transfer to wire racks to cool.

Powdered Sugar Glaze:
Combine
4 cups sifted powdered sugar and 1/4 cup milk in a medium mixing bowl.
Stir in additional milk, 1 teaspoon at a time, till of drizzling consistency. Tint as desired with paste food coloring. make about 1 1/4 cups

Decorative Icing
Stir together 4 cups sifted powdered sugar and 3 Tablespoons milk in a medium mixing bowl. Stir in additional milk, 1 teaspoon at a time, till of piping consistency. Tint as desired with paste food coloring. Fill pastry bags and decorate

Store: place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze unglazed cookies up to 3 months. Thaw, then glaze.

Strawberry Cereal Shake

Prep time: 5 min l Servings: 1

1 cup fat free milk
1 cup unsweetened frozen strawberries (or raspberries or blueberries)
1/2 cup fruit and bran cereal with dates, raisins and walnuts
1 Tbsp honey

1. Place all ingredients in blender; cover.
2. Blend on high speed 30 sec or until well blended.
3. Pour into large glass. Serve immediately.

Strawberry Nut Salad

Prep time: 20 min l Assemble time: 10 min l Servings: 6

1/2 cup sliced almonds
3 Tbsp sugar
2 cups torn fresh spinach leaves
2 cups torn boston lettuce
2 cups halved strawberries
1/3 cup creamy poppyseed dressing

1. Toss almonds with sugar in medium nonstick skillet; cook on medium heat 6-8 min or until sugar
forms a golden brown syrup and evenly coats the almonds, stirring constantly. Spread into
single layer on greased baking sheet or sheet of wax paper; cool. Break into small pieces.
2. Toss spinach leaves, boston lettuce and strawberries in large bowl.
3. Drizzle with dressing just before serving; mix lightly. Sprinkle with almonds. Serve on chilled
plates.

Substitute: fresh raspberries or sliced peeled peaches for the strawberries

Watergate salad

Prep time: 15 min l Refrigerate: 1 hr l Servings: 16

2 pkg 4 serving size pistachio pudding
2 20oz cans undrained, crushed pinapple
2 cups miniature marshmallows
1 cup chopped pecans
8oz thawed whipped topping

1. Mix dry pudding mix, pinapple, marshmallows and pecans in large bowl until well blended.
Gently stir in whipped topping; cover.
2. Refrigerate 1 hr or utnil ready to serve. Garnish with additional whipped topping and chopped
pecans if desired.

Sweet Fruit Dip

Prep time: 10 min l Refrigerate: 1 hour l Servings: 16

4 oz cream cheese
1 cup whole berry cranberry sauce
1 cup thawed whipped topping

1. Beat cream cheese and cranberry sauce with electric mixer on medium speed until well
blended. Gently stir in whipped topping; cover.
2. Refrigerate at least 1 hour or until ready to serve.
3. Serve with strawberries, red and green grapes, pineapple or kiwi, cut into bite-sized
pieces for dipping.

Nilla Praline Cheesecake

Prep time: 20 min l Bake time: 45-50 min l Total time with refrigeration: 6 hrs 5 min l Servings: 16

66 nilla wafers
1 1/4 cups sugar
1/4 cup melted butter
3 8oz pkgs cream cheese
1/2 cup sour cream
1 tsp vanilla
3 eggs
25 unwrapped caramels
3 Tbsp milk
1/2 cup toasted pecan pieces

1. Preheat oven to 325* if using a silver 9 inch springform pan or to 300* if using a dark nonstick 9
inch springform pan. Finely crush 50 of the wafers; mix with 1/4 cup of the sugar and the
margarine. Press firmly onto bottom of pan. Stand remaining 16 wafers around edge of pan,
pressing gently into crust to secure.
2. Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium
speed utnil well blended. add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating
on low speed after each addition just until blended. Pour into prepared crust.
3. Bake 45-50 min or until center is almost set. Run small knife or metal spatula around rim of pan
to loosen cake; cool before removing rim of pan. Refrigerate 4 hrs or overnight.
4. Microwave caramels and milk on HIGH 1 min or until caramels are completely melted, stirring
every 30 sec. Cool slightly. Pour over cheesecake; top evenly with pecans. Cut into 16
slices to servie, using the wafers standing around the edge as a guide.

Chocolate Cheesecake Flan

Prep time: 10 min l Bake time: 1 hour l Total time with refrigeration: 5 hrs 10 min l Servings: 12

1 1/2 cup sugar
4 squares semi-sweet baking chocolate
1 12oz can evaporated milk
1 8 oz pkg cream cheese
4 eggs

1. Preheat oven to 350*. Place 1 cup of the sugar in small heavy saucepan; cook on medium
heat until sugar is deep golden brown, stirring constantly to create a caramel sauce. Pour
into 9 inch round pan.
2. Place chocolate squares in microwaveable bowl. Microwave on HIGH 1 1/2 in or until chocolate
is almost melted, stirring after each min; cool. (or melt on stovetop) Place milk and cream
cheese in blender container; cover. blend until smooth. Add remainin 1/2 cup sugar, eggs,
and melted chocolate; cover. Blend well. Pour over caramel sauce in pan. Bake flan in water
bath to ensure a gentle, even heat that will prevent curdling. To create water bath, set round
pan holding the mixture inside a larger pan. Add water to larger pan, surrounding round pan
about half way up the side.
3. Bake 1 hour or until knife inserted 1 inch from edge comes out clean. Remove from oven.
Place round pan on wire rack; cool completely. Refrigerate 4 hours or overnight. To un-
mold, run metal knife around edge of flan. Invert onto plate; shake slightly to looen. Gently
twist to remove pan (note: caramel sauce on top will drizzle down sides). Add chocolate
garnish, if desired.

Easy chocolate garnishes: Microwave 2 unwrapped squares of baking chocolate in microwaveable bowl on HIGH 1 1/2 minutes, stirring after 30 seconds. Remove and stir until melted. Make a 2 inch square crisscross pattern on wax paper. Repeat for desired number of lattice garnishes. Place in fridge for 20 min or until firm. Peel off wax paper and use to decorate as desired.

Raspberry Stuffed French Toast with Custard Sauce

Prep time: 15 min l Bake time: 40 min l Total time: 1 hr 25 min l Servings: 9

4 oz fat free cream cheese
1/2 cup sugar
2 tsp vanilla
1 tsp ground cinnamon
2 eggs plus 2 egg whites
5 cups fat free milk
1 loaf french baguette, ends trimmed, cut into 18 slices
12 oz frozen unsweetened raspberries
1 pkg (4 serving size) sugar free vanilla instant pudding

1. Beat cream cheese, sugar, vanilla and cinnamon with electric mixer until well blended. Add
eggs and egg whites, one at a time, mixing will after each addition. Gradually add 2 cups of
the milk, beating until well blended.
2. Arrange 9 of the bread slices in greased 13x9 baking dish. Sprinkle with half of the rasp-
berries; top with remaining bread slices. Pour cream cheese mixture over bread. Let stand
30 min. Preheat oven to 350*.
3. Bake 40 min or utnil golden brown. Meanwhile, bring remaining 3 cups milk just to boil in
saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat;
let stand 5 min. Microwave remaining raspberries in small microwaveable bowl on HIGH
15-20 sec or until warm (or on low heat on stove). Cut French toast into 9 pieces. Serve
topped with the custard sauce and raspberries.

Make-ahead: Assemble dish as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350* for 40-45 min or until golden brown. Meanwhile, prepare custard sauce. Serve as directed.

We usually have this as brunch around Valentines day.

Citrus, Bacon & Pecan Salad

Prep time: 10 min l Total time: 10 min l Servings: 6

10 oz bag mixed salad greens
2 11oz mandarin orange segments, drained
1/2 cup bacon bits
1 cup thinly sliced red onions
1/2 cup pecan halves
1/3 cup balsamic vinaigrette dressing

1. Mix salad greens, orange segments, bacon bits, onions and pecans in large bowl.
2. Add dressing; toss lightly.

Cheesy Stuffing Cups

Prep time: 15 min l Bake time: 10 min l Servings: 8

1/4 cup butter
3/4 cup chopped celery
1 1/2 cups water
6 oz stove top chicken stuffing mix
1/3 cup dried cranberries
1 cup walnut pieces
1 1/2 cups shredded cheddar cheese
1 lightly beaten egg

1. Preheat oven to 350*. Melt butter in large skillet on medium heat. All celery; cook and stir 5 min
or until cirsp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix,
cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly.
2. Spoon stuffing mixture evenly into 8 greased medium muffin cups, mounding mixture as
necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese.
3. Bake 10 min or until stuffing cups are heated through and cheese is melted.

How-to: Don't have a muffin pan? Simply spoon stuffing mixture into 8 muffin pan liners instead. Place on baking sheet and bake as directed.

Easy Easy Mint Thins

Prep time: 20 min l Refrigerate: 30 min l Servings: about 12

1 pkg bakers semi-sweet chocolate
1/4 tsp peppermint extract
35 ritz crackers
1 peppermint candy cane, crushed

1. Microwave chocolate in small microwaveable bowl as directed on package (or melt on stove).
Stir until completely melted. Blend in extract.
2. Dip crackers in melted chocolate, completely coating crackers with chocolate. Carefully
scrape off excess chocolate. Place on wax paper covered baking sheets; sprinkle wtih crushed
candy.
3. Refrigerate 30 min or until chocolate is firm.

Variation: For a chocolate-peanut butter twist, omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.

Luscious Four-Layer Pumpkin Cake

Prep time: 20 min l Bake time: 30 min l Total time with cooling: 1 hr 42 min l Servings: 16

1 2-layer yellow cake mix
1 15oz can pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 tsp pumpkin pie spice
1 8oz cream cheese
1 cup powdered sugar
8 oz cool whip
1/4 cup caramel topping
1/4 cup chopped pecans

1. Preheat oven to 350*. Grease and flour two 9 inch round cake pans. Beat cake mix, 1 cup of
pumpkin, the milk, oil, eggs, and 1 tsp of the pumpkin pie spice in large bowl with electric
mixer on medium speed until well blended. Pour evenly into prepared pans.
2. Bake 28-30 min or until wooden toothpick inserted in centers comes out clean. Cool in pans
10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl
with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and
remaining 1/2 tsp pumpkin pie sprice; mix well. Stir in the whipped topping.
3. Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate,
spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake
with caramel topping just before serving; sprinkle with pecans. Store leftover cake in
fridge.

Potato Skin Appetizer

Prep time: 15 min l Bake time 15 min l Servings: 2 doz

6 medium baking potatoes, baked
2 Tbsp oil
8 oz velveeta cut into 1/4 inch cubes
4 slices bacon, cooked and crumbled
1/2 cup sour cream
1/4 cup sliced green onions

1. Preheat oven to 375*. Cut potatoes in half lenghtwise; scoop out centers, leaving 1/4 inch thick
shells. (Reserve centers for another use.) Cut shells in half crosswise.
2. Place shells, skin-sides down, on ungreased baking sheet; brush insides of shells lightly with oil.
3. Bake 15 min or until golden brown. Top evenly with velveeta and bacon. Bake an additional
4 min or until velveeta is melted. Top evenly with sour cream and onions.

Make-ahead: Save time by baking the potatoes the day before you need this appetizer. Store, covered, in the refrigerator until ready to use. Cut in half to prepare the potato shells; continue as directed.

Monkey Bread aka Pull-Aparts

Prep time: 15 min l Bake time: 30 min l Servings: 12-20

3/4 cup chopped pecans
1/2 cup butter (NOT margarine)
1/3 cup maple flavored syrup
1/2 cup sugar
1 tsp ground cinnamon
2 12oz cans refrigerated buttermilk biscuits
8 oz cream cheese, cut into 20 cubes (optional)

1. Preheat oven to 400*. Spray 12 cup fluted tube pan or 10 inch tube pan with cooking spray.
Sprinkle pecans evenly on bottom of prepared pan; set aside. Melt 2 Tbsp of the butter in small
microwaveable bowl (or on stove). Add syrup; stir until well blended. Drizzle over pecans in
pan; set aside.

2. Melt remaining 6 Tbsp butter; set aside. Mix sugar and cinnamon in shallow dish; set aside.
Separate dough into 20 biscuits; press each slightly to 1/4 inch thickness. Roll cream cheese
cubes in cinnamon sugar mixture until evely coated on all sides. Place 1 cream cheese cube
in center of each biscuit circle; gather up sides of dough to enclose filling. Press edges of
dough together to seal; roll into a ball. Dip top of each ball into remaining butter, then into
cinnamon sugar. (If you choose not to use the cream cheese, then just skip to the rolling the
dough into a ball and dipping in the butter, etc.).

3. Arrange half of the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining
balls to form a second layer. Drizzle with any remaining butter; sprinkle with any remaining
cinnamon sugar.

4. Bake 30 min or until golden brown. Cool 1 min in pan; invert onto serving platter. Scrape any
remaining pecans left in pan; spoon over buns. Serve warm.

We usually have this for Thanksgiving, Christmas, and/or New Year's breakfast. However, it is also good as a dessert with vanilla ice cream.

Rustic Grilled Cheese

Prep time: 2 min l Cook time: 2 min l Servings: 1

2 slices multigrain bread
1 tsp honey mustard
6 slices shaved rotisserie chicken
2 thin tomato slices
1 american cheese slice
2 tsp butter

1. Spread butter on both slices of bread. Place on slice on hot griddle or skillet. Top with chicken,
tomato slices, and cheese. Put second slice of bread on top of this.
2. Grill both sides of bread to your liking.

Cheesy Apple Cinnamon Raisin Grill

Prep Time: 5 min or less l Cook time: 2 min l Servings: 1

2 slices cinnamon raisin bread
1 slice american cheese
1/4 small apple, cut into thin slices
2 tsp butter

1. Spread butter on both slices of raisin bread.
2. Place on slice of bread on hot griddle or skillet; top with apple and cheese slices. Top with
other piece of bread.
3. Grill on both sides to your taste

Egg Sausage Casserole

This is a great holiday breakfast

1 lb. sausage, browned and drained
2 1/4 cups milk
10 eggs
1 1/2 tsp dry mustard powder
2 cups bread cubes
1 1/2 cups cheese

Combine milk, eggs, dry mustard, and 1/2 tsp salt (optional). Beat 1 minute on medium speed. Stir in bread, cheese, and sausage. Pour into ungreased 9x13 baking pan and bake at 350* F for about 45 minutes or until knife inserted in center comes out clean.

Sausage can be browned the night before. Milk, eggs, and dry mustard can be mixed the night before and then everything can be combined the next morning and baked.

Slow-Cooker Orange-BBQ Pulled Pork Sandwich

Prep time: 10 min l Cook time: 8-10 hrs l Servings: 12 sandwiches

1 3 lb boneless pork shoulder
1 18 oz bottle barbecue sauce
juice from 1 orange
1/2 cup mayonnaise (not miracle whip)
12 sandwich rolls (onion rolls, kaiser rolls, deli rolls, etc)

1. Place meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.
2. Cook on LOW for 8-10 hrs (or on HIGH for 4-6 hrs). Remove meat from slow cooker; cut into
small pieces or shred with fork. Return meat to slow cooker; stir until meat is evenly coated with
the BBQ mixture.
3. Spread mayo onto rolls. Fill rolls evenly with meat mixture.

Serve with onion rings, chips or french fries.

Jazz it up: For more orange flavor, add 1 tsp grated orange peel in with the barbecue sauce and orange juice. (I just add more juice. Concentrate works well for extra flavor.)

Chicken Nacho Bake

Prep time: 10 min l Bake time: 20 min l Servings: 4

4 small boneless skinless chicken breast halves
1/2 cup chunky salsa
1/4 cup sour cream
1/2 cup crushed tortilla chips
1/2 cup mexican style shredded four cheese

1. Preheat oven to 400*. Place chicken on foil covered baking sheet. Slice 3 cuts on top of each
chicken breast with sharp knife.
2. Top each chicken breast evenly with salsa, sour cream and tortilla chips.
3. Bake 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min or until
chicken is cooked through.

I usually try and put a green salad with this for a balanced meal Ü

Easy Chicken Cordon Bleu

Prep time: 10 min l Bake time: 25 min l Servings: 6

6 oz stove top stuffing mix for chicken
6 small boneless skinless chicken breast halves
6 slices thin sliced smoked ham
1 10 3/4 oz can reduced-sodium condnsed cream of chicken soup
1 Tbsp dijon mustard
6 swiss cheese slices

1. Preheat oven to 400*. Prepare stuffing mix as directed on package; set aside.
2. Place chicken in 13x9 baking dish; cover with ham. Mix soup and mustard; spoon over chicken.
Top with prepared stuffing.
3. Bake 25 min or until chicken is cooked through. Top with cheese. Bake an additional 5 min or
until cheese is melted.

NOTE: You don't have to use the "diet" ingredients as they tend to be a bit more expensive. I just type what I cook with since it seems to be healthier and I seem to gain weight when using "regular" ingredients.

Rosemary-Dijon Pork Chops & Oven Potatoes Dinner

Prep time: 15 min l Bake time: 30 min l Servings: 4

1 lb potatoes, cut into 1 inch chunks
1/4 cup reduced fat italian dressing
4 1/2 inch thick bone-in pork chops
4 tsp dijon mustard
1/2 cup pork coating mix
1/4 tsp dried rosemary leaves, crushed
2 cups hot cooked baby carrots

1. Preheat oven to 375*. Toss potatoes with dressing in microwaveable bowl. Microwave on High
7 mins, stirring after 4 mins.
2. Spread chops with msutard. Measure 1/2 cup coating mix/ place in shallow dish along with the
rosemary. Coat both sides of chops with the coating mixture. Place in center of foil-lined
15x10x1 inch baking pan. (a cookie sheet or the broiler pan that came with your stove will
work). Arrange potatoes around chops.
3. Bake 30 min or until chops are cooked through and potatoes are tender.

Serve with the baby carrots, snow peas and pearl onions.

Bruschetta Chicken Skillet

Prep time: 10 min l Cook time: 30 l Servings: 4

1/4 cup sun-dried tomato dressing
4 small boneless skinless chicken breast halves
2 large red peppers, chopped
2 cloves garlic, minced
2 14 1/2 oz cans diced tomatoes, undrained (i usually use italian style tomatoes)
1/2 cup water
2 cups instant white rice, uncooked (i usually use whole wheat pasta as i don't
care for rice. rotini or penne work well)
1 cup shredded mozzarella cheese
2 Tbsp chopped fresh basil (dried works ok too)

1. Heat dressing in large skillet on medium heat. Add chicken, peppers and
garlic; cover. Cook 10 min or until chicken is cooked through, stirring
occasionally and turning chicken after 5 min. Remove chicken from skillet;
cover to keep warm.
2. Add canned tomatoes and water to skillet. Stir in rice (or pasta); bring to a
boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine
cheese, chopped tomatoes and basil.
3. Return chicken to skillet; sprinkle with cheese mixture. Cover, Cook 5 min
or until chicken is heted through and cheese is melted.

The broccoli salad goes well with this dish.

Substitute: You can substitute an italian dressing for the sun-dried tomato if you want. I like the zesty. Go ahead and experiment. It's way fun!

Broccoli Salad

Prep time: 20 min l Chill time: 1 hr l Servings: 12

3/4 cup miracle whip lite
2 Tbsp sugar
2 Tbsp vinegar
6 cups broccoli florets
6 slices bacon, crisped and crumbled
1 small chopped red onion
(i usually add about 1 cup of either raisins or dried cranberries depending on the time of year)

1. Mix dressing, sugar and vinegar in large bowl.
2. Add remaining ingredients; mix lightly. Cover
3. Refrigerate at least 1 hour before serving.

If it is summer, this is enough of a meal for me. In the fall/winter, I usually put it with an Italian chicken dish of some sort.

Almond Chicken Dijon

Prep time: 10 min l Bake time: 20-25 min l Servings: 4

4 small boneless skinless chicken breast halves, about 1 lb
2 Tbsp light mayonnaise (not miracle whip unless you absolutely can't stand
mayo Ü)
2 Tbsp dijon mustard
1/4 cup slivered almonds, coarsely chopped

1. Preheat oven to 375*. Place chicken in lightly greased 13x9 inch baking dish;
set aside.
2. Mix mayo and mustard until well blended. Spread top side of each chicken
breast halp with 1 Tbsp of the mayo mixture; sprinkle evenly with almonds.
3. Bake 20-25 min or until chicken is cooked through.

I usually serve this with a tossed green salad, an asian dressing and tomato slices.

Easy Shepherd's Pie

Prep Time: 10 min l Cook time: 20 min l Serves: 6

1 lb lean ground beaf
2 cups hot mashed potatoes
4 oz cream cheese (you can use fat free or lite)
1 cup shredded cheddar cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

1. Preheat oven to 375*. Brown meat in large skillet. Drain.
2. Mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
3. Stir vegetables and gravy into meat.
4. Spoon into 9 inch baking dish. (square is optimal)
5. Cover with potato misture. Don't worry about it being perfectly even; the more rustic it looks,
better.
6. sprinkle with remaining 1/2 cup shredded cheese. Bake for 20 min or until heated through.

Shortcut: Use instant mashed potatoes. Prepare potatoes as directed on package, omitting the milk. this way when you add the cream cheese, the potatoes stay fluffy.

Peanut Butter Balls

1 Cup Peanut Butter
1/4 Cup Honey
1/4 Cup Wheat Bran or Wheat Germ
1/4 Cup Nonfat Evaporated Milk Powder
1/2 tsp Vanilla
1 tsp Brown Sugar
1 TBSP Raisins

Mix and shape into balls that are 1 inch in diameter. Roll in toasted sesame seeds, oats or cereal.

New Month!

I will update the blog tomorrow. Give me your suggestions for the November theme!