White Chocolate Orange Mousse

1 1/2 cups cold skim milk
1 package (4-serving size) JELL-O White Chocolate Flavor Fat Free Sugar Free
Instant Reduced Calorie Pudding & Pie Filling
2 cups thawed COOL WHIP LITE Whipped Topping
1/2 teaspoon grated orange peel

Pour cold milk in medium bowl. Add pudding mix. Beat with wire whisk 1 minute.Gently stir in whipped topping and orange peel. Spoon into dessert dishes. Refrigerateuntil ready to serve. Makes 6 servings.

Turkey Burgers

1 pound ground turkey breast
Egg substitute equal to 1 egg
1/4 cup dry bread crumbs
1 teaspoon steak sauce
1 teaspoon spicy brown mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 hamburger buns, split
Lettuce leaves and tomato slices

In a bowl, combine the first 7 ingredients. Shape into four burgers (for easier shaping,use cold wet hands or disposable plastic gloves). Pan-fry, grill or broil until no longer pink.Serve on buns with lettuce and tomatoes.

Serves 4.

Turkey Bow Tie Skillet

1/2 lb. ground turkey breast
1 1/2 teaspoon vegetable oil
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 (14 1/2 oz.) can chicken broth
2 cups uncooked bow-tie pasta
1 (14 1/2 oz.) can stewed tomatoes
1 tablespoon vinegar
3/4 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic salt, optional
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley

In a large skillet or Dutch oven, brown turkey in oil. Add celery, onion, green pepperand garlic; cook until vegetables are tender. Remove turkey and vegetables with a slottedspoon and keep warm.Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender.Reduce heat; stir in tomatoes, vinegar, sugar, chili powder, garlic salt if desired and turkeymixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheeseand parsley.

Serves 6.

Summer Fruit Trifle

1 package (18.25 ounces) yellow cake mix
1 1/3 cups water
3 egg whites
2 cups sliced strawberries
2 to 3 Tablespoons NutraSweet® Spoonful
Milk Custard (recipe below)
1 cup raspberries
2 nectarines or peaches, sliced
1 medium banana, sliced
1 pint blueberriesLight whipped topping

Make cake mix according to package directions, using water and egg whites; bake in a13 by 9-inch baking pan. Cool on wire rack. Cut half the cake into 1-inch cubes (freezeor reserve remaining cake for another use).Process strawberries in blender or food processor until smooth; stir in NutraSweet®Spoonful. Layer 1/3 of the cake cubes in bottom of 2-quart glass serving bowl. Spoon1/3 of the Milk Custard and strawberry puree over cake and top with 1/3 of the raspberries,nectarines, banana and blueberries. Repeat layers 2 times. Refrigerate at least 1 hour beforeserving. Garnish with whipped topping.

Makes 12 servings.

Milk Custard

1 cup skim milk

2 eggs

2 Tablespoons flour

1/4 teaspoon ground nutmeg

3 to 4 Tablespoons NutraSweet® Spoonful

Heat milk just to boiling in small saucepan; remove from heat. Mix eggs and flour insmall bowl. Stir in 1/4 cup hot milk into egg mixture; stir egg mixture into milk insaucepan.Cook over low heat, stirring constantly, until thickened. Cool until warm; stir in nutmeg and NutraSweet® Spoonful. Refrigerate until chilled.

Makes about 1 1/2 cups.

Sugarless Apple Cookies

3/4 cup chopped dates
1/2 cup finely chopped peeled apple
1/2 cup raisins
1/2 cup water
1 cup plus
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2 eggs
1 teaspoon liquid sweetener

In a large saucepan, combine dates, apples, raisins and water. Bring to a boil; reduce heatand simmer for 3 minutes. Remove from heat; cool.Combine flour, cinnamon, baking soda, and salt, if desired. Stir into apple mixture and mixwell. Combine eggs and sweetener; add to batter.Drop by tablespoonsful onto a nonstick baking sheet. Bake at 350 degrees F for 10 to 12minutes. Yields 2 dozen.

Sugar-Free Raisin Bars

1 cup raisins
1/2 cup water
1/4 cup margarine
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup all-purpose flour
1 egg, lightly beaten
3/4 cup unsweetened applesauce
1 tablespoon sugar substitute
1 teaspoon baking soda
1/4 teaspoon vanilla extract

In a saucepan, over medium heat, cook the first 5 ingredients until margarine is melted;continue cooking for 3 minutes. Add all remaining ingredients.Spread into an 8-inch square baking dish that has been sprayed with nonstick cookingspray. Bake at 350oF for 25 to 30 minutes or until lightly browned.

Spinach-Chicken Rollups

8 oz. pkg. nonfat cream cheese, softened
3 tablespoons chopped green onion
1 1/2 cups cooked chicken breast, cut in small chunks
2 tablespoons nonfat sour cream
1 teaspoon dried dill
4 (10 inch) low-fat flour tortillas
1 1/2 cups fresh spinach
Nonfat ranch salad dressing or salsa (not included in nutritional information)

Combine cream cheese, onion, chicken, sour cream and dill in medium bowl; mix untilblended. Spread ¼ cup filling on each tortilla; place spinach leaves on top, leaving about½ inch border. Roll tortllas tightly and wrap in plastic wrap. Refrigerate at least 1 hourbefore serving. Slice and serve with nonfat ranch dip or salsa.

Serves: 6

Special Chocolate Ice Cream

1 package (1.5 ounces) sugar-free instant chocolate pudding mix
6 packets artificial sweetener (equivalent to 1/4 cup sugar)
2 Tablespoons baking cocoa1 teaspoon vanilla extract
4 cups evaporated milk
4 ounces light frozen whipped topping, thawed

In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process onlow until smooth. Fold in the whipped topping until smooth. Pour into a shallow 2-quartfreezer container. Cover and freeze for 30 minutes. Stir with a wire whisk; return to freezeruntil ready to serve.

Makes 12 servings.

Peanut Butter-Coconut-Raisin Granola Bars

1-1/3 cups rolled oats
2/3 cup raisins
1/2 cup bran flakes
1/3 cup unsweetened coconut
3 tablespoons chocolate chips
2 tablespoons chopped pecans
1 teaspoon baking soda
1/4 cup peanut butter
1/4 cup brown sugar
3 tablespoons margarine or butter
3 tablespoons honey
1 teaspoon vanilla

Preheat oven to 350F. Spray a 9-inch square pan with vegetable spray.Put rolled oats, raisins, bran flakes, coconut, chocolate chips, pecans, and bakingsoda in bowl. Combine until well mixed.In small saucepan, whisk together peanut butter, brown sugar, margarine, honey andvanilla over medium heat for approximately 30 seconds or just until sugar dissolvesand mixture is smooth. Pour over dry ingredients and stir to combine. Press into preparedpan and bake for 15 to 20 minutes or until browned. Let cool completely before cuttinginto bars.

Yield: 25 bars

Peach Crumb Cobbler

2 cups fresh peaches, sliced
1/3 cup graham cracker crumbs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons low-calorie margarine

Preheat oven to 350°F. Place the sliced peaches in the bottom of an 8x8x2-inch baking pan.In a small mixing bowl, combine the graham cracker crumbs, cinnamon and nutmeg; mixwell.

Gradually blend in margarine and sprinkle mixture over peaches. Bake uncovered for 25 to30minutes. Remove from the oven and let cool slightly before serving.

Oven Fried Drumsticks

1/4 cup all-purpose flour
1 egg
1/4 cup low-fat (1%) milk
1 cup coarsely crushed oven-toasted corn cereal
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 chicken drumsticks, skin removed
Nonstick cooking spray

Preheat the oven to 375 degrees F. Coat a rimmed baking sheet with nonstick cookingspray.Place the flour in a shallow dish. In a second shallow dish, beat the egg with the milk. In athirdshallow dish, mix the crushed cereal with the seasonings.Dip the chicken in the flour, then into the egg mixture, then into the cereal mixture, coatingevenly with each. Arrange the chicken on the baking sheet and coat with nonstick cookingspray.Bake for 25 minutes, then turn the chicken and bake for 25 more minutes, or until no pinkremains in the chicken and it turns golden.

Lemon Delight Squares

---- Crust ----
1/4 cup diet margarine
1 cup graham cracker crumbs
1/4 cup Splenda® granular

Preheat oven to 350oF. Melt the margarine and stir it into a mixture of the graham crackercrumbs and Splenda® Granular. Press into an 8-inch square pan. Bake for 10 minutes.Set aside to cool.

---- Filling ----

1/3 cup all-purpose flour

1 1/4 cup Splenda® granular

2 tablespoons water

4 egg yolks

1/4 cup lemon juice or the juice of

2 lemons

2 tablespoons finely grated lemon rind

4 egg whites

1/2 teaspoon cream of tartar

Graham cracker crumbs

In a heavy saucepan or double boiler, combine the flour, second amount of Splenda®Granular,water, egg yolks, lemon juice and grated lemon rind. With a wooden spoon, stir constantlyoververy low heat for about 5 minutes. Beat the egg whites for 30 seconds until frothy, then add the cream of tartar and beat for afurther2 1/2 minutes. Fold the stiffly beaten egg whites into the lemon sauce and spread over thecooledcrust. Sprinkle with graham cracker crumbs. Bake at 350oF for approximately 15 minutes. Turn off the oven and leave the pan inside for a further 5 minutes or until the squares areset.Allow to cool; loosen the edges and slice. Yields 16 squares.

Lemon Chicken and Rice

1 lb. boneless, skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
2 tablespoons butter or margarine
2 tablespoons cornstarch
1 (14 1/2 oz.) can chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt, optional
1 1/2 cup uncooked instant rice
1 cup frozen peas

In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is nolonger pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired untilsmooth. Add to skillet and bring to a boil.Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove from the heat;cover and let stand for 5 minutes. Serves 6.Nutritional Analysis: One serving (prepared with reduced-fat margarine and low sodiumchicken broth and w/o salt) equals: 235 calories, 156 mg sodium, 43 mg cholesterol,27 gm carbohydrate, 20 gm protein, 5 gm fat

Fudgy Brownies

6 Tablespoons margarine

4 ounces unsweetened chocolate

1/3 cup skim milk

1/3 cup apricot preserves with NutraSweet® brand sweetener or apricotspreadable fruit

1 egg yolk

1 teaspoon vanilla

1/2 cup all-purpose flour

10 3/4 teaspoons Equal® Measure or

36 packets Equal® sweetener or

1 1/2 cups Equal® SpoonfulTM

1/2 teaspoon baking powder

1/8 teaspoon salt

3 egg whites

1/8 teaspoon cream of tartar

1/3 cup coarsely chopped walnuts (optional)

Heat margarine, chocolate, milk and apricot preserves in small saucepan,whisking frequently, until chocolate is almost melted. Remove from heat; whisk in egg yolk and vanilla; mixin combined flour, Equal®, baking powder, and salt until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Foldchocalate mixture into egg whites; fold in walnuts if desired. Pour batter into greased 8-inch square baking pan. Bake in preheated 350 degree F oven until brownies are firm to touch andtoothpick comes out clean, 18 to 20 minutes (do not overbake). Cool on wire rack. Server warm or at roomtemperature. Makes 16 brownies.

Fruity Sweet Potatoes

4 medium sweet potatoes, unpeeled
1 teaspoon low-fat margarine
1/4 cup unsweetened pineapple juice
2 tablespoons low-sodium chicken broth
1 tablespoon chopped pineapple
Pinch of cinnamon
Pinch of grated nutmeg
Pinch of allspice
Nonstick cooking spray

Preheat oven to 375 degrees F. Boil the potatoes in a pan until tender, about 30 minutes.Remove skins. In a large bowl, mash the pulp. Add the margarine, fruit juice and brothand whip until fluffy. Add the chopped pineapple and spices. Coat a 1-quart baking dishwith nonstick cooking spray. Transfer the potato mixture to the dish. Bake 30 minutesor until lightly browned. Makes 8 servings.Nutrition information per 2/3 cup serving: 116 calories; 0.7g fat (0.2g saturated fat;5% of calories from fat); 0.1mg cholesterol; 23mg sodium; 26.1g carbohydrate;2.7g fiber; 1.8g protein Exchange value: 1 1/2 starch

Fruit Roll Cookies

1 cup margarine, softened
8 ounce regular or reduced calorie cream cheese, softened
3 cup all-purpose flour
1/2 teasspoon salt
1 Tablespoon sugar
1 10 ounce jar all-fruit preserves (no sugar added)

In a large mixing bowl, combine margarine and cream cheese; beat untilwell blended. Lightly spoon flour into measuring cup; level off. With mixer on low, gradually add flour,sugar, and salt. Mix well. On a lightly floured surface, shape into a ball or log; cover with plastic wrap andrefrigerate for one hour for easier handling. Preheat oven to 350°F. Divide dough into three equal parts. On a flouredsurface, roll each section of dough into a rectangle approximately 8" x 14" Carefully spread about one-thirdof the jar of All-Fruit. Roll up jelly roll style beginning with one of the longer sides. With a sharp knife, slice into1/2" thick slices. Place cookies, flat side down, on a greased cookie sheet, about 1/2" apart. Bake 25-30 minutes oruntil lightly golden. Cool on racks. Store in a tightly covered container.

Serving size: 1 cookie

Fruit Muffins

1 cup chopped dates
1/2 cup margarine
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped prunes (dried)
1 cup water
2 eggs, beaten
1 teaspoon vanilla
1/2 cup chopped nuts
1 cup flour
1 teaspoon baking soda

Combine dates, raisins, prunes and water and bring to a boil for 5 minutes.Stir in margarine and salt while hot. Let cool. Add eggs, vanilla and nuts.Mix flour and soda together in a separate bowl. Add to wet mixture. Stir until just moist.Spoon into greased muffin tins. Bake in 350 degree F oven for 15 minutes.

Serving size: 1 muffin

Tomato Potato Skins

8 large baking potatoes
2 tomatoes, finely chopped
1 cup shredded mozzarella
1 cup shredded cheddar
4 green onions, chopped
1 tsp. olive oil
2 tsp. cayenne pepper
1 tsp. salt
1 tsp. onion powder
1 tsp. chili powder
1 16 oz. sour cream

1. Microwave potatoes for 3 minutes each, which should be 24 minutes.

2. Cut potatoes in half lengthwise. Scoop out potato middles.

3. In medium bowl combine potato middles with tomatoes, mozzarella, cheddar, onions,olive oil, cayenne, salt, onion powder and chili powder. Blend well.

4. Spoon mixture back into potato shells and bake for 10-15 minutes.

Tomato and Basil Bruschetta

1 loaf of french bread, makes 24 pieces
4 garlic cloves
1/4 cup basil
2 lbs. seeded tomatoes, diced
6 tbsp. olive oil

1. Heat oven to 375°.

2. Cut bread into 4 inch long pieces. Brush pieces of breadwith olive oil. Toast in oven for about 10 minutes or untilgolden brown.

3. After toasting, rub garlic on the toast. Mix remaining oliveoil and tomatoes and basil in bowl. Add salt & pepper to taste.Top each piece of toast with about tsp. of mixture.

4. Place on dish and serve.

Sweet Potato Appetizers

2 40 oz. cans sweet potatoes
1 stick of butter
2 cups bread crumbs
2 cups pancake syrup
1 tsp. salt
1/2 tsp. pepper

1. In bowl mash potatoes. Add in butter, pancake syrup, salt and pepper.

2. Make into golf ball size balls. Roll in bread crumbs.

3. Preheat oven to 350 and bake for 30 minutes.

4. Serve as an appetizer or with a ham or turkey dinner.

Spinach Dip

1 pkg. chopped spinach, cooked and drained
1 pkg. vegetable soup mix
1 8 oz. sour cream
1 cup mayonaise


---- Preparation ----
1. Mix all ingredients well and refrigerate for 8 hours.
2. Serve with crackers.

Spinach and Bacon Dip

1 cup mayonaise
1 cup sour cream
1 pkg. frozen chopped spinach
8 slices of bacon
1 tsp. garlic powder
1/2 tsp. red pepper flakes

1. If you can, cook the bacon in microwave until very crispy. Let cool and break into tiny pieces.

2. Place spinach in strainer - squeeze to remove all excess water.

3. In medium bowl add all ingredients well.

4. Refrigerate at least 1 hour.

5. Serve with fruit, vegetables, chips or breads.

Sesame Chicken

24 chicken tenders
1 cup sesame seeds
4 tbsp. dijon mustard
2 tsp. onion powder
2 cups mayo
1 cup honey

1. Grease baking sheet. Preheat oven to 450.

2. Combine dijon mustard, onion powder, mayo and honey. Dip chicken tenders into thismixture and then into sesame seeds.

3. Place chicken tenders on baking sheet and bake for 20-25 minutes.

Sauteed Mushrooms in Biscuits

2 Pkgs. Refrigerated Biscuits, raw
1/2 lb. shitake mushrooms
1/2 lb. fresh mushrooms
1/2 lb. portabella mushrooms
2 cups scallions, chopped finely
1 cups balsamic vinegar
4 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1 lemon
1/2 stick of butter

1. In large saute pan heat all mushrooms in butter withscallions, garlic, salt and pepper. When mushrooms cooked andtender place in blender or food processor and pulse until finelychopped.

2. Place back in saute pan. Add in balsamic vinegar and thejuice of lemon. heat for 5 minutes.

3. Grease cookie sheet if necessary. Cut biscuits in half. Tobe safe when doing this, place biscuit on counter and cut fromright to left or maybe you can even peel them apart.

4. When the biscuits are separated, place a tbsp. of mushroommixture in the middle and place the top of the biscuit back ontop. To make sure the insides don't fall out press the wholeperimeter of the biscuit.

5. Bake for 8 minutes on 325°.

Sauteed Mushrooms

2 lbs. mushrooms, sliced in half
2 garlic cloves, chopped
1 tsp. hot red pepper flakes
1 stick butter
1/2 Sherry
1/2 cup Teriyaki Sauce
2 tbsp. parsley

1. In large fry pan cook garlic and pepper flakes in butter onlow heat. Add in mushrooms, teriyaki sauce and sherry and cookover medium heat until mushrooms are tender.

2. Remove mushrooms and bring liquid to boil until thickenedlike syrup.

3. Add in parsley and salt and pepper to taste. Returnmushrooms to heat and serve.

4. Can serve with any meat.

Sausage Dip

3 lbs. skinny italian sausage, frozen
1 cup mayonaise
1 cup sour cream
1/2 tsp. pepper
pinch of salt
1/2 tsp. paprika
1 tsp. cayenne pepper

1. Cut sausage into 1 inch pieces. Either fry in frying pan or cook in oven.

2. Mix mayonnaise, sour cream, pepper, salt, paprika and cayenne pepper.Blend well and refrigerate.

3. Use sauce to dip in sausage. Serve with toothpicks.

Salsa with Shrimp

64 jumbo shrimps
4 16 oz. jars of salsa
1/2 tsp. salt
1/2 tsp. pepper



1. In large sauce pan heat the salsa until very hot. Stirringconstantly.
2. Add in all the shrimp at once and cook thoroughly for 5minutes.
3. Place in large serving bowl.
4. You can serve this with white rice. Very fast and delicious dishfor the salsa lover.

Salmon Dip

1 can salmon
1 8 oz. whipped cream cheese
1 cup onions, finely chopped



---- Preparation ----
1. Mix all ingredients and refrigerate for 2-4 hours before serving.

Red Bell Pepper Pancakes

3/4 cup red bell pepper, diced
2/3 cup flour
1 tbsp. melted butter
2 large eggs, separated
1/4 cup cornmeal
1/2 tsp. hot red pepper flakes
3 tbsp. coriander
1 pint sour cream

1. In large bowl mix together all ingredients except sour creamand egg whites. Add 1 tsp. salt and ¼ tsp. pepper.

2. In small bowl beat egg white until fluffy. Fold into flourmixture.

3. Heat large fry pan with some melted butter. Spoon in ballsof the mixture into fry pan. Do not over crowd. Flatten theballs into small pancakes, about 1-2 inches in diameter. Cookeach pancake 1 minute on each side or until golden brown.

4. These pancakes can be used as appetizers or as first course. For8 guests, place 5 pancakes on each plate with a large tablespoonful ofsour cream. Garnish with parsley.

Raisin Spread

1 cup raisins
1 8 oz. whipped cream cheese
1 tsp. cinnamon



---- Preparation ----
1. Mix together all ingredients and refrigerate for 1 hour.
2. Serve on bagels or toast.

Quick Stuffed Celery

1 bunch of celery, cleaned
1 8 oz. whipped cream cheese
2 tbsp. sour cream
1 small can black olives, chopped
1 tsp. paprika



1. Combine cream cheese, sour cream, olives and paprika.
2. Fill celery stalk and serve.

Pork Tenderloin with Roasted Garlic Mayonnaise

1 12 oz. Pork Tenderlointlets
5 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup romano or parmesan cheese
1 cup parsley
1 Whole Garlic, Medium Head
1/2 cup mayonnaise

1. Preheat oven to 325°. In long mixing dish or pan combineparsley, salt, pepper and cheese. Coat pork tenderloin with oilon all sides and cover with the parsley mixture.

2. Place in baking dish with 4 tbsp. of oil and bake uncoveredfor about 45 minutes to an hour. Also, take the first layer ofskin off the garlic bulb and cut off the pointed top. Place insmall baking dish with 2 tsp. of olive oil and bake for 45minutes.

3. After 45 minutes let garlic cool and squeeze out the garliclike toothpaste. With the fork tines, press the garlic down.Mix with the mayonnaise well.

4. Remove pork from oven and let cool for 10 minutes. Cut intoslices and serve two to each plate with a teaspoon of garlic mayonnaiseon the side or on top of them. Garnish with some parsley.

Pierogies with Sour Cream

32 pierogies, any kind
2 16 oz. sour creams
2 tbsp. paprika
1 small onion
3 tbsp. butter
1 tsp. olive oil

1. In small saute pan heat butter and oil.

2. Lay pierogies on large baking dish and pour over oil and butter mixture. Bake for 35 minutes, or until they are turning golden brown.

3. You might want to toss once or twice while cooking.

4. Five minutes before complete sprinkle over the paprika.

5. Serve on large plate and place sour cream in bowl in center.

Pesto Crescents

1 8 oz. can crescent rolls
2 tbsp. parmesan cheese
1 egg yolk
6 tsp. sun dried tomatoes in oil
3 tbps. pesto sauce ( use envelope)
1 tbsp. water



---- Preparation ----

1. Open crescent roll can.

2. In bowl combine parmesan cheese, sundried tomates and pesto sauce. Mix well.

3. Open each individual crescent and place 1 tbsp. of mixture into center. Fold over likea triangle. Press edges down firmly with fork.

4. In small bowl mix together egg and water and with finger paint the egg mixture over the crescent.

5. Bake for 10-15 minutes or until golden brown.

Peanut Chili Dip

1/2 cup creamy peanut butter
1 tbsp. chili powder
2 tbsp. honey
3 tbsp. water
2 tbsp. soy sauce
1 tsp. garlic powder



---- Preparation ----

1. In bowl combine all ingredients until blended well. If mixture seems to thick addmore water.

2. Serve with carrots, broccoli, green and red peppers.

Pancake Syrup Chicken Wings

6 lbs. chicken wings
1 cup pancake syrup
3 tsp. garlic powder
1 cup soy sauce



1. Season wings with garlic powder.
2. Bake for 30 minutes at 325.
3. In small bowl combine syrup and soy sauce.
4. Pour over chicken wings and bake for 10 more minutes.

Onion Rings with Dipping Sauce

2 large bags of onion rings
1 16 oz. whipped cream cheese
1 16 oz. sour cream
1 16 oz. salsa



1. Bake onion rings as indicated on bag.
2. In medium bowl combine all ingredients and blend well.
3. Refrigerate for at least 30 minutes before serving.

Mushroom Bread

1 small loaf white bread
1/2 lb. mushrooms, finely chopped
2 tsp. lemon juice
1 cup heavy cream
1/2 tsp. salt
1/2 tsp. garlic powder
3 tbsp. flour
1/4 cup butter
1 scallion, finely chopped



---- Preparation ----

1. Sauter mushrooms in butter. Add in lemon juice, heavy cream, salt, garlic powder,flour and scallions.

2. Cook until cramy and thick.

3. Preheat oven to 425.

4. Remove mushroom mixture from stove.

5. Dip bread into mixture on both side. Place on cookie sheet and bake on each side for5-8 minutes.

Mushroom & Sun Dried Tomato Spread

1/2 lb. fresh mushrooms
1/2 lb. portabella mushrooms
1/2 cup chopped sun dried tomatoes
1/4 cup green onions, chopped
3 garlic cloves
2 loaves french bread, cut into diagonal slices
1 tbsp. olive oil

1. In food processor or blender puree all ingredients.

2. Toast bread in oven until lightly browned. Place bread onserving dish or bowl.

3. Place mushroom mixture into bowl. Spread mixture into bread andserve or have each person do their own.

Mushroom and Nut Pate

2 lbs. mushrooms, chopped
1 cup nuts, any kind
2 tbsp. vegetable oil
1/2 tsp. pepper
1 tbsp. tarragon
2 tbsp. lemon juice
1 tsp. paprika
1 tsp. salt
1 cup plain yogurt
1 small onion, finely chopped
1 tbsp. garlic powder
Parsley for garnish, not necessary



---- Preparation ----

1. In large skillet heat in oil onion and garlic. Cook until tunring golden brown. Add ingarlic powder, mushrooms. Stir in tarragon, lemon juice, salt, pepper and paprika.

2. Remove from heat and let stand for 5 minutes. Place in blender and blend for 3minutes. Add in nuts (almonds) and chop them. Blend for 2 more minutes.

3. Refrigerate for 8 hours and serve with crackers.

Mozzarella Sticks with Spicy Sauce

40 mozzarella sticks
1 16 oz. premade plain spaghetti sauce
1 medium onion, diced
1 tbsp. red pepper flakes
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. pepper
dash of hot sauce
1 tsp. olive oil

1. Bake mozzarella sticks as indicated on pkg.

2. In medium sauce pan heat onions in oil. Add in remaining ingredients.

3. Heat sauce for 30 minutes or length of cooking time for mozzarella sticks.

Mixed Cheese Spread

1 8 oz. pkg. of whipped cream cheese
4 oz. bleu cheese
1 cheddar cheese, grated
2 tbsp. worcestershire sauce
1 cup cooked, cut up meat (ham or sausage)
1/2 cup butter
1 onion, finely chopped



---- Preparation ----
1. In large bowl combine all cheese with mixer.
2. Add in all ingredients and refrigerate for 8 hours and serve.
3. Serve with small breads or crackers.

Mexican Dip

1 lb. ground beef
1 tbsp. chilli powder
1 tsp. cayenne pepper
1 onion, diced
1 small chile or jalapeno, diced
1 16 oz. whipped cream cheese
1 bag shredded cheddar cheese

1. In saute pan brown meat and onion. Add in chilli powder, cayenne pepperand jalapeno.

2. In bowl combine meat, cream cheese and cheddar cheese.

3. Place in baking dish and bake for 15 minutes.

Mashed Potato Stuffed Mushrooms

24 mushrooms, cleaned and stemed
4 large baking potatoes
1 8 oz. whipped cream cheese
1 cup finely chopped shrimp
1/2 stick of butter
1 tsp. salt

1. Bake potatoes in microwave for 12 minutes. Let cool and scoop out the potato.

2. In medium bowl combine potato, cream cheese, shrimp, butter and salt Blend well.

3. Spoon mixture into mushrooms and bake for 10-15 minutes at 325.

Marinated Mushrooms

1 lb. fresh mushrooms
1 tsp. chives
1 cup red wine vinegar
1/2 cup olive oil
1 tsp. tarragon
pinch of salt
1/2 cup water
1 tsp. garlic powder

1. Clean and dry mushrooms.

2. Mix all ingredients together.

3. Let marinate in refrigerator for 8-12 hours.

4. Serve.

Little Franks with Orange Dipping Sauce

1 pkg. cocktail franks
2 cup orange juice
1/2 cup pancake syrup



---- Preparation ----

1. In medium sauce pan heat orange juice and pancake syrup. Bring to simmer and add in cocktail franks.

2. Let simmer for 10 minutes.

3. Serve in pretty bowl with toothpicks.

Jumbo Garlic Shrimp

48 jumbo shrimps, cleaned and deveined
4 tbsp. cayenne pepper
6 tbsp. garlic powder
2 cups olive oil

1. In large bowl combine oil, cayenne pepper and garlic powder. Blend well and addin the shrimp. Coat the shrimp well.

2. Heat skillet and saute shrimp half at a time.

3. When done place in large bowl and use toothpicks or serve 6 on a plate as first course.

Italian Bread Boat Dip

2 Large loaves italian bread
1 cup onions, chopped
1 1/2 cups crab dip
1 cup cheddar cheese
1 cup mayonnaise

1. Hollow out one loaf of bread using the pulled out pieces asbite size dipping pieces. Tear up the whole second loaf and useas dipping pieces.

2. Mix together in baking dish onions, crab, cheddar andmayonnaise. Bake for about 10 minutes or until hot.

3. Pour mixture into hollowed out loaf of bread and serve.

Hot Wings

5 lbs. chicken wings
1 lb. butter
1 8 oz. can tomato sauce
4 tsp. cayenne pepper
2 tsp. garlic powder
1 tsp. black pepper
3 tsp. tobasco sauce
2 cups pancake syrup
1 tsp. onion powder

1. Bake chicken wings at 400 degrees until thoroughly cooked, depending on size.

2. Mix all other ingredients and set aside.

3. Remove wings from oven and place in sauce mixture.4. Serve with a lot of napkins.

Hot Stuffed Mushrooms

24 mushrooms, cleaned
2 eggs, beaten
2 cups crabmeat
1 tsp. onion powder
2 tbsp. parmesan cheese
2 tsp. parsley
1 tbsp. hot sauce
1 tsp. cayenne pepper
2 tbsp. bread crumbs
1 tsp. salt



1. Preheat oven to 325.
2. Combine all ingredients except mushrooms.
3. Spoon in mixture to mushrooms and bake for 20 minutes.

Sauteed Goat Cheese Cakes

1 cup leeks, diced
1 lb. goat cheese
1 cup flour
1 cup bread crumbs
2 eggs, beaten with water
1/2 cup garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 tsp. cayenne pepper

1. In large fry pan saute leek until soft. Empty into mediumbowl. Add in goat cheese, at room temperature, garlic, salt,pepper and cayenne pepper. Mix well with hands. Make shapes thesize of a flattened egg.

2. Dip goat cheese shape into flour, egg and bread crumbs. Fryon medium heat until golden brown.

3. Serve with salad.

Garlic Clam Dip

1 8 oz. whipped cream cheese
2 tsp. lemon juice
2 tsp. worcestershire sauce
1/2 tsp. salt
1/2 garlic powder
1 tsp. pepper
1 7 oz. can minced clams, with juice



---- Preparation ----

1. Combine all ingredients except clam juice. Mix well. If you want a thinner spreadadd some clam juice.

2. Serve with crackers or vegetables.

Garlic and Blue Cheese Bread

1 large loaf french bread, slice down the middle
1 8 oz. chunky blue cheese dressing
1 8 oz. whipped butter, softened
2 tbsp. garlic powder
1 cup parmesan cheese

1. Preheat oven to 350.

2. In small bowl combine blue cheese dressing, garlic, and parmesan cheese.

3. Spread each loaf of bread with butter.

4. Spread on blue cheese and parmesan mixture.

5. Bake for 15-20 minutes.

Fried Tomatoes

2 eggs
6 large red tomatoes, cut into 4 slices each
2 cups bread crumbs
2 cups olive oil
1 strip of bacon (optional)
3 cups mayonnaise
½ cup mustard, any kind
1 tsp. salt
1 small onion, diced
1 tsp. pepper
1 tsp. cayenne pepper
¼ cup parsley
¼ cup thyme

1. Heat oil in large fry pan.

2. Make egg wash with the eggs, add a little water.

3. Dip tomatoes in egg and then in bread crumbs.

4. Place in fry pan and fry until golden brown on both sides.

5. Set aside on paper towel to remove excess oil.

6. To make sauce, mix together mayonnaise, mustard, onion, salt,pepper, cayenne. parsley and thyme. Mix well.

7. On salad plate place three tomatoes in an arrangement and place alarge tablespoon of mayonnaise in the middle.

Fried Mozzarella with Roasted Pepper Sauce

2 jars roasted peppers
1/4 cup olive oil
1/4 cup water
1/4 cup red wine vinegar
1 tsp. garlic powder
1 tbsp. cayenne pepper
1 tsp. salt
1/2 tsp. pepper
3 16 oz. pkgs. of mozzarella
2 cups bread crumbs
1 1/2 cups vegetable oil
2 eggs, beaten with
1/4 cup of water

1. Slice mozzarella into slices (approximately 15 per pkg.)Dip mozzarella in egg mixture and then into bread crumbs justlike you would to chicken cutlets. Do all pieces of cheesebefore starting to fry, it makes it easier.

2. Heat 1½ cups of oil in large fry pan. Place cheese cutletsin fry pan, do not over crowd. Let brown on both sides watchingcarefully not to melt cheese all over the place.

3. When done set aside on serving platter.

4. In medium sauce pan heat olive oil, roasted peppers, garlicpowder, salt, pepper, water, red wine vinegar and cayenne pepper.When warmed pour mixture into blender and pulse until creamy.

5. The sauce can be poured into small ramekins so all your guestshave their own sauce and are not dipping into the same dish.

Fried Meat Ravioli

1 lb. frozen meat ravioli
2 cups seasoned bread crumbs
1 cup oil
2 eggs, beaten
3 tbsp. water
1 jar premade alfredo sauce



1. Combine eggs and water. Dip ravioli into egg mixture and then intobread crumbs.
2. Heat oil in large skillet and fry ravioli until golden brown.
3. Place on papertowel to remove excess grease.
4. Heat alfredo sauce on stove or in microwave. Place in bowl to serve.
5. Arrange ravioli on dish around alfredo sauce.

Five Cheese Baked Ziti

---- Sauce ----
2 large cans crushed tomatoes
2 small cans tomato sauce
2 small cans tomato paste
1 medium onion, chopped
4 garlic cloves, chopped
1 tsp. salt
1 tbsp. garlic powder
1 tbsp. onion powder
2 tsp. chili powder
1 tsp. pepper

---- Ziti ----
2 lbs. ziti
2 15 oz. pkgs. of ricotta cheese, skim or whole
2 cups shredded swiss cheese
2 cups parmesan cheese
2 cups shredded provolone
2 cups crumbled bleu cheese

1. Make sauce first. Combine all ingredients and simmer for 1hour or until ready to use.

2. In large bowl combine all the remaining ingredients and mixwell. Add in half the sauce and mix well.

3. When ziti is cooked drain very well and add in to sauce andcheese mixture. Mix well.

4. In 1 or 2 baking dishes pour in ziti mixture and you may wantto add some sauce to the top and garnish with sauce and parsley.

5. Bake at 350° for 45 minutes. Let set in oven for 15 moreminutes and serve.

6. Serve with salad and bread.

English Muffin Crab Cakes

8 whole english muffins
2 6 oz. cans crabmeat
2 tbsp. mayonaise
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. pepper
1 small onion, diced
1 16 oz. pkg. shredded meunster cheese

1. Split english muffins and bake on cookie sheet for 10-15 minutes or until turningslightly brown.

2. In medium bowl combine remaining ingredients. Blend well.

3. Remove english muffins from oven and place spoonfuls of crabmeat mixture ontop of muffins.

4. Bake for 15 minutes or until cheese is bubbly.

5. If you have extra mixture, place in small baking dish and bake for 10 minutes andserve with crackers.

Easy Herb Spread

1 16 oz. whipped cream cheese
1 tsp. garlic powder
2 scallions, minced
1 tsp. mustard
1/2 cup parsley
1/2 cup basil

1. Combine all ingredients well.

2. Place in pretty bowl and refrigerate for at least 1 hour before serving.

3. Serve with crackers.

Deviled Eggs Lisa

12 hard boiled eggs
3 tbsp. dijon mustard
2 scallions, finely chopped
6 tbsp. mayonnaise
2 tsp. parsley
2 tsp. lemon juice
1 1/2 tsp. curry powder
1/2 tsp. dry mustard
1/4 tsp. salt
1/2 tsp. pepper
Paprika

1. Cut eggs in half lengthwise and take out yolks and reserve inbowl.

2. Mash yolks and mix in all ingredients except Paprika.

3. Spoon mixture into eggs and sprinkle with Paprika.

4. Serve 3 each for first course or can be used as an appetizer.

Deep Fried Pork Meatballs

1 1/2 lbs. pork chop meat
1 1/2 cups red bell pepper
1 1/2 cup finely chopped onion
1/2 cup chopped garlic
1 tsp. garlic powder
1 tsp. salt
1 tsp. cayenne pepper
1/2 tsp. black pepper
1 stick butter
1 cup flour vegetable oil
2 eggs
1 cup water
2 cups bread crumbs



------ Preparation -----
1. First in medium fry pan heat butter until melted and add inflour. Mix well and heat until creamy a dark beige color. Addin onions and red pepper and heat for 10 minutes and remove fromheat.

2. In large fry cook pork in about ¼ cup oil. Brown well andremove from heat.

3. In medium bowl combine meat and onion and pepper mixture withhands, be sure to make sure both are cool first. Let sit in therefrigerator for about 1-2 hours.

4. When chilled, roll into small balls. Mix eggs with water andleave in bowl for dipping pork balls. Place bread crumbs inseparate bowl.

5. First, dip pork balls into egg mixture then coat well withbread crumbs. Do this step to all of the meat before starting tocook.

6. In large sauce pot, cover bottom of pot with 2 inches of oiland heat on medium to high. The oil has to high enough to submerse the pork ball. Place as many pork balls in very hot oiland cook for 5-8 minutes, sometimes longer. You will be able totell.

7. In small bowl combine mustard and mayonnaise. To serve placeheaping teaspoon in middle of dish and place pork balls around it.Serve as a first course or appetizer.

Curried Yogurt Dip

1 cup plain yogurt
1 tsp. hot sauce
pinch of black pepper
2 tsp. curry powder
1 tsp. lemon juice1 tsp. sugar


1. Combine all ingredients and blend well.
2. Refrigerate 20 minutes before serving.
3. Serve with vegetables.

Cucumber Dip

2 large cucumbers
2 8 oz. pkgs. cream cheese
1/2 cup white vinegar
2 tsp. salt
1/2 tsp. garlic salt
3/4 cup mayonnaise

1. Peel cucumber skin off and then grate into medium slices.

2. Mix cucumber in vinegar and salt overnight.

3. In small mixing bowl add cream cheese, mayonnaise and garlic.Mix well.

4. Squeeze excess liquid from cucumber and mix cucumbers withcream cheese mixture and stir well.

5. Serve this with vegetables or tortilla chips.

Cream Cheese and Caviar Dip

1 12 oz. container whipped cream cheese
1 cup sour cream
1 small jar black caviar


---- Preparation ----

1. Mix all ingredients well and refrigerate for 1 hour.

2. Serve as dip with crackers.

Crab Stuffed Mushrooms

24 mushrooms
1 can crab meat
1 egg, beaten with 2 tsp. milk
2 tsp. bread crumbs
1 small onion, finely chopped
1 cup parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
2 tsp. parsley

1. Preheat oven to 300 degrees.

2. Clean mushrooms.

3. Combine remaining ingredients and stuff into mushrooms.

4. Bake for 20 minutes.

5. Serve.

Crabmeat Balls

2 7 oz. cans crabmeat
1 tsp. parsley
12 slices of bacon
1 cup seasoned bread crumbs
3 tbs.. cooking sherry
1 tbs.. lemon juice
1 tsp. onion powder
1 tsp. mustard
pinch salt
1 tsp. pepper


---- Preparation ----

Lay bacon on papertowels and cover with papertowels. Place in microwave and cookfor 10 minutes on high. Cook until totally brown and crispy. Remove and let cool. When cooled, place between papertowels again and crush with hands until you make allcrumbs.

Crab Meat Appetizer

4 lbs. cooked lump crab meat
3 cups mayonnaise, can be light
4 tbs. dijon mustard
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup chopped scallions
3 egg yolks
3 tbs. Worcestershire Sauce
2 tsp. tobasco sauce
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. paprika

1. Heat oven to 375°.

2. In large bowl combine all ingredients, mixing well.

3. In medium casserole dish coat side with butter and breadcrumbs. (You would use the same technique if you were coating acake pan with butter than dusting with flour).

4. Add mixed ingredients to casserole dish and bake for 20-25minutes. If the top has not browned at the end, turn on broilerfor 1 minute.

5. Let cool for 15 minutes. Serve with crackers or little pieces oftorn french bread.

Crabmeat Stuffed Mushrooms

24 mushrooms, cleaned
1 8 oz. whipped cream cheese
1 can (6 oz.) crabmeat
1 small onion, minced
1/2 tsp. horseradish
2 tbs.. bread crumbs
1 tsp. salt
1 tsp. worcestershire sauce
1 tbs.. milk



----Preparation ----

1. Combine all ingredients except mushrooms.

2. Preheat oven to 350 degrees.

3. Fill mushrooms with crabmeat mixture.

4. In large baking dish coat with 2 tbs.. of butter and bake mushrooms for 10 minutes.

Crab Cakes

1 lb. crabmeat
1/2 cup oil
1 tbsp. oil
5 shallots, minced
1 cup whipping cream
2 eggs
3 cups italian bread crumbs
1/2 white wine
2 tsp. garlic powder
4 scallions, chopped
1/4 cup horseradish sauce
1 cup parsley

1. In skillet heat 1 tbsp. oil and cook shallots and scallions. Cook until tender. Add inwine,whipping cream and horseradish sauce.

2. Let simmer for 5 minutes and let cool.

3. In large bowl combine this mixture with crabmeat, eggs, breadcrumbs and parsley. Makeinto either 8 hamburger like patties or 32 small balls.

4. Heat 1/2 oil until hot and saute the crab cakes or balls in oil. Cook until all sides aregolden brown.

5. You might want to top with a tsp. of horseradish on each cake or in the center of the 8.