WildStar

Turkey Meat Loaf

----------------------------------

Ingredients

1 pound ground turkey

1/2 pound turkey saucage

2 teaspoons kraft BQ sauce

1 cup Bread crumbs

1/2 cup kraft parmesan cheese

1 teaspoon Emeril's Essence

Ketchup

1 egg

Procedure

mix all Ingredints to gether and set in the frig for 1 hour..(.It helps the meat stik to gether } add Ketchup on top of meatloaf set oven to 350* amd cook entil brown .

Notes:

leftovers make great sandwiches

Total Time: 1 hr 30 min

Serving Information

Serves: 24

Oven-Roasted Apricot-Stuffed Turkey Breast

------------------------------------------------

Ingredients

Prep: 25 min.

Roast: 1 hour 15 min

Ingredients

1 2-to 2-1/2-pound bone-in turkey breast half

1-1/2 cups soft bread crumbs (2 slices)

1/2 cup snipped dried apricots

1/4 cup chopped pecans, toasted

2 tablespoons apple juice or water

1 tablespoon cooking oil

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon garlic salt

1 tablespoon Dijon-style mustard

1 tablespoon water

Procedure

1. Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5x4-inch pocket. Set aside.

2. In a medium mixing bowl, combine bread crumbs, apricots, pecans, apple juice or water, oil, rosemary, and garlic salt. Spoon stuffing mixture into pocket. Securely fasten the opening with water-soaked wooden toothpicks or tie with heavy cotton string. Stir together mustard and water; set aside.

3. Place turkey, skin side up, on a rack in a shallow roasting pan.

4. Roast turkey, uncovered, in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 170 degrees F and the stuffing registers 165 degrees F, brushing with mustard mixture during the last 30 minutes of roasting. Let stand for 15 minutes before slicing. Makes 8 servings.

Nutritional Information

Nutritional facts per serving

calories: 237, total fat: 11g, saturated fat: 2g, cholesterol: 59mg, sodium: 205mg, carbohydrate: 10g, fiber: 1g, protein: 24g

this is some thing I got off of "LIVE WITH RIGIS AND KELLY"

Emeril's Potluck - Comfort Food with a Kicked Up Attitude

Recipes courtesy of Emeril Lagasse, Emeril’s Potluck, HarperCollins Publishers, 2004

ORANGE EMERIL

4 cups fresh orange juice

4 cups ice cubes

3/4 cup honey

2/3 cup heavy cream

2 tablespoons orange zest

1 teaspoon pure vanilla extract

Orange slices, for garnish

Combine 2 cups orange juice, 2 cups ice, 1/4 cup plus 2 tablespoons honey, 1/3 cup cream, 1 tablespoon orange zest, and 1/2 teaspoon vanilla in a blender and process on high speed until smooth and frothy. Pour into a pitcher. Repeat with the remaining ingredients. Pour into tall glasses, garnish each with an orange slice, and serve immediately.

Makes 2 1/2 quarts, 10 to 12 servings

Note: Kick this up a bit more with some chilled vodka for adults, making this a wonderful cocktail for brunch!

RETRO AMBROSIA

1/2 cup cream cheese, at room temperature (about 4 ounces)

1/2 cup sour cream

1 tablespoon plus 2 teaspoons light brown sugar

1 tablespoon fresh lemon juice

1 ripe pineapple, peeled, cored, and chopped (about 5 1/2 cups)

3 oranges, peeled, and sliced (about 1 cup)

2 grapefruit, peeled and sliced (about 1/2 cup)

1 cup toasted pecans (7 minutes at 350°F)

1 cup toasted coconut (10 minutes at 350°F)

Combine the cream cheese, sour cream, brown sugar, and lemon juice in a large bowl. Whisk to blend. Add the pineapple, cherries, oranges, grapefruit, and pecans and stir to mix. Place in a serving dish, garnish with the coconut, and serve immediately.`

Makes about 8 cups, 8 servings

CREOLE BREAKFAST BREAD PUDDING

Makes 8 to 10 servings

This dish is ideal for any breakfast or brunch menu, and equally good at suppertime when served with a nice green salad and a simple soup to start. Linguica sausage adds the right savory touch to kick this bread pudding up a notch or two. If you can’t find linguica where you live, substitute any garlicky smoked pork sausage.

½ pound linguica sausage, removed from casings and chopped

½ cup minced yellow onions

¼ cup minced green bell pepper

1/3 cup sliced green onions

1/3 cup dry white wine

8 cups 1-inch cubes day-old French bread

2 ½ cups milk

½ cup heavy cream

¼ cup melted unsalted butter

8 large eggs, beaten

½ pound Pepper Jack cheese, grated

½ pound Monterey Jack cheese, grated

¾ teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

¾ cup sour cream

½ cup grated Parmesan cheese

8 to 10 Sunny Side-Up Eggs, for serving, if desired, (recipe follows)

1. Preheat the oven to 325° F.

2. Heat a skillet over medium-high heat. Add the sausage and cook until golden brown and the fat is rendered, about 5 minutes. Add the onions and bell peppers, and sauté until soft, 3 minutes. Add the green onions and stir well. Add the white wine and reduce slightly, stirring, about 1 minute over high heat. Remove from the heat.

3. Place the bread in a large mixing bowl. Add the milk and cream and stir well. Let sit for 5 minutes.

4. Pour the melted butter into a 9 x 13-inch casserole dish, and coat the sides and bottom evenly. Pour any extra butter into the bread mixture.

5. Mix the sausage and bread mixtures. Add the eggs, grated Pepper Jack and Monterey Jack cheeses, salt, black pepper, and cayenne, and quickly fold together. Cover with aluminum foil and bake for 1 hour. Uncover and bake for 15 minutes. Remove the casserole from the oven and increase the temperature to 375˚ F. Spread the sour cream evenly over the top and cover with the Parmesan. Bake uncovered for 10 to 15 minutes, or until the casserole is lightly browned on top. Serve hot, with each serving topped with a Sunny Side Up Egg, if desired.

DO AHEAD

Just the ticket for the busy holiday season, because you can assemble the dish a day ahead, refrigerate, and then bake the next morning. Come to think of it, it benefits from a night’s rest in the fridge.

SUNNY SIDE-UP EGGS

Yield: 8 to 10 servings

2 tablespoons butter or bacon drippings

8 to 10 large eggs, at room temperature

salt and freshly ground black pepper, to taste

In a large nonstick skillet melt 1 tablespoon of the butter over medium-low heat. When the skillet is hot, add half of the eggs and cook, undisturbed, until the whites are set and the yolks are cooked to the desired degree of doneness. Season the eggs with salt and pepper to taste and serve immediately. Repeat with the remaining eggs.

Turkey Meat Loaf

---------------------------------------

Ingredients

1 1/2 Ground Turkey meat

1/2 Lb Sausage

2 eggs

1/2 cup bread crumbs

2 tablespoons BQ sauce

1 teaspoon poultry seasoning

1/2 cup parmesan cheese

Rice if you have enycooked

Procedure

mix all wet ingedints together amd add the dry ingetints and mold in to loaf shape on plate then put in fig for 1 hour.

Cook on 350 for 1 hour or entil brown

:) I wish I could get them

Rockie Road Ice Cream Pie

Submitted by: make_peace

Category: Other Desserts

Total Time: 30 min

Makes: 12

Ingredients:

1 package kraft chocolate instant pudding

1 Cool Whip

and 1/3 cup chopped nuts

1/2 cup kraft mini marshmallow

milk

gram cracker crust

Preparation:

Make pudding as told on package than when thickened add to cool whip *buttocks* nuts and marshmallowsand foled gentliy into crust. Put in to freezer for half hour!

Notes:

It is great for Partys

hummm I am not shure peace some times has good stuff dont ya think?

:angry: Halloween Cookies :)

-----------------------------------------

Ingredients

Butter Dough:

8 oz. soft butter

5 oz. sugar

2 egg yolks

Zest of 1 lemon

Pinch of salt

10 oz. flour

Pinch of baking powder

Procedure

Combine butter, sugar, lemon zest, salt, flour and baking powder. Mix in yolks. Chill 2 hours.

Roll out to desired thickness and cut out with cookie cutters. Pre-heat oven to 325 degrees and bake cookies until the edges start to brown slightly. Allow to cool before decorating.

Icing:

5 oz. milk

Tsp. butter

Tblspn corn syrup

1 lb., 10 oz sugar

8-16 oz. chocolate chips

Combine milk, butter and corn syrup in sauce pan. Bring to boil. Add sugar and mix together. Add desired food coloring.

Melt chocolate chips for decorations.

:VBGal: ***Caramelized Apple Pecan Pie*** :VBGal2:

--------------------------------------------------------------------------------

Ingredients

Ingredients:

2 cups pecans

1 1/2 sticks butter

1/4 cup sugar

4 large Granny Smith apples

1 1/2 cups corn syrup

1 1/2 cups light brown sugar

2 Tablespoons vanilla

2 Tablespoons all purpose flour

6 large eggs, lightly beaten

2 Tablespoons apple brandy (optional)

Procedure

Preparation:

Melt and cool one stick of the butter. Set aside.

Peel and core the apples. Cut into 1/2-inch dice.

Preheat the oven to 350F and place pecans on a baking sheet. Roast about 7 minutes, or until toasty. Transfer to a plate to cool. Reduce oven heat to 325F.

In a large, non-stick skillet, melt 4 tablespoons of the butter with the sugar over high heat. Add the apples, stirring frequently. Cook until browned. Add the brandy and cook until evaporated. Let cool.

In a large bowl, combine the brown sugar with the corn syrup, flour and cooled melted butter. Beat in eggs and vanilla. Spoon caramelized apples into a ten inch pie crust. Pour the custard over the top. Scatter the pecans on the top of the custard, pressing in any that protrude.

Bake for about one hour or until custard is set. If crust browns too quickly, cover loosely with a piece of foil. Best served with whipped sweetened mascarpone cheese or whipped cream.

Pulled Pork with Root Beer Sauce

------------------------------------------------

Ingredients

Makes8 to 10 sandwiches

Prep: 15 minutes

Cook: 8 to 10 hours

1 21/2- to 3-pound pork sirloin roast

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon cooking oil

2 medium onions, cut into thin wedges

1 cup root beer*

2 tablespoons minced garlic

3 cups root beer (two 12-ounce cans or bottles)*

1 cup bottled chili sauce

1/4 teaspoon root beer concentrate (optional)

Several dashes bottled hot pepper sauce (optional)

8 to 10 hamburger buns, split (and toasted, if desired)

Lettuce leaves (optional)

Tomato slices (optional)

Procedure

1. Trim fat from meat. If necessary, cut roast to fit into a 31/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.

4. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.

*Note: Do not substitute with diet root beer.

Nutritional Information

Nutritional facts per serving

calories: 356, total fat: 10g, saturated fat: 3g, cholesterol: 59mg, sodium: 786mg, carbohydrate: 44g, fiber: 1g, protein: 22g, vitamin A: 4%, vitamin C: 9%, calcium: 4%, iron: 13%

Autumn Apple Pie

Source: Better Homes and Gardens

http://www.bhg.com

Makes8 servings

Prep: 35 minutes

Bake: 50 minutes

Ingredients

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup shortening

6 to 7 tablespoons cold water

2/3 to 3/4 cup sugar

2 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

Dash ground nutmeg

6 to 8 medium apples, peeled and sliced (7-1/2 cups)

1/4 cup dried cranberries or cherries, or snipped dried apricots or figs, or raisins (optional)

2 tablespoons margarine or butter

Milk

Sugar

Directions

1. For pastry, stir together 2 cups all-purpose flour and salt in a medium bowl. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of mixture, then gently toss with a fork. Push to side of the bowl. Repeat, using more water, 1 tablespoon at a time, until all is moistened. Divide dough in half. Form each half into a ball.

2. On a lightly floured surface, flatten one ball of dough with your hands. Using a rolling pin, roll dough from the center to the edge, forming a circle about 12 inches in diameter. Transfer pastry to a 9-inch pie plate. Carefully ease pastry into pie plate, being careful not to stretch it. Roll out remaining ball of dough to a 12-inch circle.

3. For filling, stir together sugar, 2 tablespoons all-purpose flour, cinnamon, and nutmeg in a large bowl. Add apples and dried fruit, if desired; toss to coat. If apples lack tartness, add 1 tablespoon lemon juice. Transfer apple mixture to pastry-lined pie plate. Trim bottom pastry to the edge of pie plate. Cut margarine or butter into small pieces; place on top of apples.

4. Make decorative cutouts in top crust to allow steam to escape. Place top crust on filling. Trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; seal and flute as desired. Brush top crust with milk and sprinkle lightly with sugar. Cover edge of pie with foil to prevent overbrowning.

5. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden. Cool on wire rack. Cover and refrigerate any leftovers, and use within 2 days. Makes 8 servings.

Make-ahead tip: Prepare and bake pie. Cool. Cover and chill up to 2 days.

Nutritional Information

Nutritional facts per serving

calories: 407, total fat: 21g, saturated fat: 6g, cholesterol: 8mg, sodium: 163mg, carbohydrate: 54g, fiber: 2g, protein: 3g, iron: 10%

Yummy Wild Star. I am printing these off to take home and try. I love carving pumpkins with my kids thanks for the recipe. I was never sure how to cook them before.

267546[/snapback]

you are very welcome

Encounter at Farpoint is my fave ....To me it is still the coolist of them all

I hope this not a repet post ......Ok these are for snake's enjoy.

Roasted Pumpkin Seeds

--------------------------------------------------------------------------------

Ingredients

1/2 cup pumpkin seeds

Butter-flavor cooking spray

1/8 tsp. salt

Procedure

RINSE seeds; remove any stringy membranes. Place seeds in single layer in 15x10x1-inch baking pan. Let stand at room temperature about 3 hours to dry.

PREHEAT oven to 350°F. Place seeds in single layer in baking pan. Spray generously with cooking spray; sprinkle with salt.

BAKE 8 to 10 minutes or until lightly browned.

KITCHENS TIPS

Take a Shortcut

Prepare as directed, leaving outer husks on the pumpkin seeds.

Size It Up

Carve a pumpkin with your children and then have fun making this special recipe. A serving of pumpkin seeds is 1/4 cup.

____________________________________________________________________

Southwest Nacho Casserole

--------------------------------------------------------------------------------

Ingredients

Everyone will love this casserole with favorite Mexican flavors and crunchy tortilla chips for dipping. Ingredients:

2 lb lean (at least 80%) ground beef

1 cup water

2 envelopes (1.25 oz each) Old El Paso® 40% less-sodium taco seasoning mix

1 can (4.5 oz) Old El Paso® chopped green chiles

2 cans (16 oz each) Old El Paso® fat-free refried beans

2 cups shredded reduced-fat Cheddar cheese (8 oz)

1 cup chopped tomato (1 large)

1/2 cup chopped green onions (8 medium)

1 can (2.5 oz) sliced ripe olives, drained

1 bag (12 oz) gold tortilla chips (extra thick)

Sour cream, if desired

Procedure

Preparation Directions:

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.

2. Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chiles.

3. Spread refried beans in baking dish. Top with ground beef mixture. Cover tightly with foil.

4. Bake 30 to 40 minutes or until bubbly around edges.

5. Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping.

High Altitude Instructions:

Heat oven to 375°F. Continue as directed above

_____________________________________________________________________

The Original Munch Mix

--------------------------------------------------------------------------------

Ingredients

4 cups POST SPOON SIZE Shredded Wheat Cereal

2 cups popped popcorn

1 cup small pretzels

1 cup PLANTERS Mixed Nuts or COCKTAIL Peanuts

1 envelope GOOD SEASONS Italian Salad Dressing Mix

1/4 cup (1/2 stick) butter or margarine, melted

2 Tbsp. Worcestershire sauce

1/4 tsp. garlic powder

Procedure

PREHEAT oven to 300°F. Toss cereal with popcorn, pretzels and nuts in 15x10x1-inch baking pan. Sprinkle evenly with salad dressing mix.

MIX butter, Worcestershire sauce and garlic powder. Drizzle evenly over cereal mixture; toss to coat.

BAKE 30 to 35 minutes or until lightly toasted, stirring halfway through baking time. Cool. Store in tightly covered container at room temperature.

KITCHENS TIPS

Take Along Tips

If you need a little something when you’re running errands or out for a walk, portion this snack mix in resealable plastic bags.

Special Extra

Spice things up by adding 1 tsp. hot pepper sauce and 1/4 tsp. chili powder to the butter mixture before drizzling over cereal mixture. Continue as directed

Hot Spiced Concord Grape Juice

------------------------------------------

Ingredients

1 gallon Concord grape juice

8 whole cardamom pods

3 cinnamon sticks

1/2 whole nutmeg, grated (1 to 2 teaspoons)

Procedure

Combine all ingredients in a large stockpot. Bring to a boil. Reduce to simmer, and cook for 20 minutes. Serve immediately

Both of them of corse

Open-Faced Chili Burgers on Grilled Portobello "Buns" with Smoked Cheese

Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

4 portobello mushroom caps

2 teaspoons Worcestershire sauce, eyeball the amount

2 teaspoons balsamic vinegar, a splash

2 tablespoons extra-virgin olive oil, eyeball it, plus extra for drizzling

1 1/2 pounds ground sirloin

1 small onion, chopped

2 cloves garlic, chopped

1 jalapeno, seeded and chopped

2 tablespoons tomato paste

2 tablespoons dark chili powder, a palm full

1 tablespoon steak seasoning blend (recommended: Montreal Steak Seasoning by McCormick)

8 ounces smoked white cheddar (recommended: Cabot brand) or smoked gouda, sliced

2 roasted red peppers, drained, available in salad bar and deli sections of market in bulk or in jars

2 tablespoons chopped cilantro leaves or flat-leaf parsley

Macho Gazpacho Vegetable Chunk Salad, recipe follows

Preheat grill pan or large nonstick griddle pan over medium high to high heat. Brush mushroom caps with damp towel to clean them. Scrape away gills with a spoon. Combine Worcestershire sauce with balsamic vinegar, then whisk in 2 tablespoons of extra-virgin olive oil. Brush mushrooms with dressing. Grill mushrooms on hot grill pan or griddle for 3 or 4 minutes on each side, until tender. Transfer to a plate and cover loosely with foil to keep warm.

Combine meat in a bowl with onion, garlic, jalapeno, tomato paste, chili powder and steak seasoning blend. Form meat into 4 large (1 1/2 inch-thick) patties. Grill meat 4 to 7 minutes on each side for medium-rare to well done burgers. Melt cheese over burgers during the last minute or 2 the meat is on the grill. A loose foil tent will help the cheese melt quicker.

While the meat cooks, grind the roasted red peppers in a food processor with cilantro or parsley.

To assemble, place a portobello cap-side-down on a plate and spread a spoonful or 2 of the ground roasted red peppers into the cavity. Top with a chili-smoked cheese burger and serve. Macho Gazpacho Chunk Vegetable Salad makes a great side dish.

Macho Gazpacho Vegetable Chunk Salad:

1/2 seedless cucumber, also known as English cucumber

2 vine ripe tomatoes, seeded

1 green bell pepper, seeded

1/2 red onion, peeled

4 ribs celery from the heart, including leafy tops

3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley

1 tablespoon red wine vinegar

1 lime or 1/2 lemon, juiced

1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)

1/4 cup extra-virgin olive oil, eyeball the amount

Coarse salt and freshly ground black pepper

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

Yield: 4 servings

Prep Time: 10 minutes

Ease of preparation: easy

Chicken and Sausage Gumbo

--------------------------------------------------------------------------------

Ingredients

Makes 10 servings

Cook: 1 hour

Start to Finish: 30 minutes

1 cup all-purpose flour

2/3 cup cooking oil

1/2 cup chopped onion

1/2 cup chopped green sweet pepper

1-1/2 stalks celery, sliced

2 cloves garlic, minced

2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)

6 cups water

1/2 pound fully cooked smoked sausage, cut into 1-inch pieces

1/2 pound andouille sausage, cut into 1/2-inch pieces

1 teaspoon salt

1 teaspoon ground red pepper

1/4 teaspoon black pepper

Hot cooked rice

Procedure

1. In a large pot combine flour and oil; cook over medium-low heat about 20 minutes or until mixture is caramel-colored, stirring constantly.

2. Add onion, sweet pepper, celery, and garlic; cook 5 minutes. Skin chicken, if desired. Rinse chicken; pat dry. Add chicken and water to pot along with sausages, salt, ground red pepper, and black pepper. Bring to boiling; reduce heat to medium-low. Cover and simmer about 1 hour or until chicken is tender and no longer pink. Skim off excess fat. Remove chicken pieces from gumbo, if desired.

3. When bones are cool enough to handle, remove meat from bones. Discard bones. Return chicken to pot. Cook 2 to 3 minutes more or until chicken is heated through. Serve over rice. Makes 10 servings.

Make-ahead tip: Prepare flour-oil mixture; cool. Transfer to jar or refrigerator container; cover and chill up to 2 days before using.

Nutritional Information

Nutritional facts per serving

calories: 462, total fat: 36g, saturated fat: 9g, cholesterol: 57mg, sodium: 487mg, carbohydrate: 33g, fiber: 1g, protein: 26g, vitamin A: 2%, vitamin C: 16%, calcium: 2%, iron: 16%

<_< Halloween Spider Web Cake

--------------------------------------------------------------------------------

Ingredients

Halloween Spider Web Cake

2 buttered round cake pans (8-inch)

1 box chocolate cake mix

1 bag (13.30 oz.) SNICKERS® Brand FUN SIZE® Bars, unwrapped

1 container (16 oz.) caramel frosting

1 tube orange decorative frosting

1 toothpick

4 M&M'S® Brand Peanut Butter Chocolate Candies for Halloween

4 M&M'S® Brand Milk Chocolate Candies for Halloween

4 laces black licorice

2 M&M'S® MINIs® Chocolate Candies

Procedure

1. Prepare the cake batter according to the directions on the back of

the box.

2. Divide the batter between the two buttered round cake pans. Bake

in a preheated 350-degree oven for 35-38 minutes. Cool completely.

3. Set one SNICKERS® Brand FUN SIZE® Bar aside. Microwave the

remaining SNICKERS® Brand FUN SIZE® Bars for 1 minute. Spread the

resulting melted SNICKERS® spread on top of one cake layer, then

place the second layer on top of the first.

4. Microwave 1 cup of caramel frosting for 5 to 10 seconds, just to

make it runny. Spread the frosting over the top of the cake, allowing

the extra to drip over the edges.

5. Use the orange decorative frosting to create a web on top of the

cake.

6. To make the spiders: Place the saved SNICKERS® Brand FUN SIZE®

Bar randomly on the spider's web. Attach 2 M&M'S® MINIs® Chocolate

Candies on the edges, using the orange frosting. Then snip the

licorice laces into 8 pieces. Place four pieces along each side of the

SNICKERS® Brand FUN SIZE® Bar.

7. To make the flies: Place 4 pairs of 1 piece M&M'S® Brand Peanut

Butter Chocolate Candies for Halloween and 1 piece M&M'S® Brand Milk

Chocolate Candies for Halloween randomly on the spider's web. Cut the

black licorice laces into 1 1/2 inch pieces and loop one on either

side of the M&M'S® pairs. These little bugs have been caught in the

spider's web! Makes one cake

Cooking Tip of the Day:

Cut down on fat - when a cake, cookie, or brownie recipe calls for oil

or shortening use applesauce instead. It cuts down on the fat. If you

need 1/2 cup of oil, you would use 1/2 cup of applesauce.

Candy Crunch White Bark

Total time to prepare: 20 min Servings: 16 Presented by:

Ingredients

• 1 pound vanilla-flavor candy coating, cut up

• 3/4 cup crushed fruit-flavor candy canes

Directions

1. Line a baking sheet with foil; set aside. Heat candy coating in a heavy medium saucepan over low heat, stirring constantly until candy is melted and smooth. Remove from heat.

2. Stir in 1/2 cup of the crushed candy canes. Pour mixture onto the prepared baking sheet. Spread mixture to about 3/8-inch thickness. Sprinkle with the remaining crushed candies.

3. Chill candy about 30 minutes or until firm. (Or, let candy stand at room temperature for several hours until firm.) Use foil to lift firm candy from the baking sheet; carefully break candy into pieces. Store tightly covered up to 2 weeks. Makes 1 pound (16 servings).

Nutritional Information

1 serving:Calories 191;Fat 9g(Saturated 8g);Cholesterol 0mg;Sodium 3mg;Carbohydrate 27g(Dietary Fiber 0g);(Protein 0g)

Recipe source: Better Homes and Gardens®. Copyright 2002. Meredith Corporation. For more recipes, please visit www.bhg.com.

http://houseandhome.msn.com

Not to good a makeing banners

I loved it so much I had to see it more then once

All In One Tuna Casserole

1 envelope onion soup mix

1 1/2 cup Milk

10 ounce Frozen Peas and Carrots -- thawed

8 ounces cooked egg noodles

6 1/2 ounces Tuna -- Drained and Flaked

2 ounces shredded cheddar cheese -- 1/2 cup

1.Preheat oven to 350 degrees F.

2. In large bowl, blend golden onion recipe soup mix with milk; stir in

peas and carrots, cooked noodles and tuna.

3. Turn into greased 2-quart oblong baking dish, then top with cheese.

Bake 20 minutes or until bubbling.

Per Serving: 321 Calories; 12g Fat (32.4% calories from fat); 24g

Protein; 32g Carbohydrate; 4g Dietary Fiber; 64mg Cholesterol; 1084mg

Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2

Fat.

Almond Chicken Salad

8 POINTS per serving

Ingredients:

1 1/2 cups plain nonfat yogurt

2 tablespoons mango chutney

2 teaspoons low-sodium ketchup

1 teaspoon mild or hot curry powder

8 ounces skinless cooked chicken breast, shredded

2 cups cooked elbow macaroni

1 cup chopped scallions

1/4 cup chopped fresh flat-leaf parsley

2 ounces slivered almonds

Instructions:

In medium bowl, combine yogurt, chutney, ketchup and curry powder. In

large bowl, combine chicken, macaroni, scallions, parsley and almonds.

Add yogurt mixture; toss well to coat thoroughly. Refrigerate, covered,

until chilled.

Yield: 4 serving

8 POINTS per serving

Almond Fudge Truffles

Makes 24 servings

Ingredients

1/2 cup plus 2 tbsp unsweetened cocoa powder

1 cup sifted confectioners sugar

1/2 cup light cream cheese at room temperature

1/2 tsp almond extract

Reserve 2 tablespoons of the cocoa powder on a sheet of waxed paper. In

a food

processor or in a medium bowl, with an electric mixer on high speed,

blend

the remaining 1/2 cup cocoa powder, the confectioners sugar, cream

cheese

and almond extract. Drop by rounded teaspoons onto the reserved cocoa

powder, making 24 truffles; roll into balls and refrigerate until firm,

1-2 hours.

POINTS: 1

PER SERVING: 45 Calories, 1 g Protein, 1 g Total Fiber, 1 g Total Fat,

1 g Saturated Fat,

6 g Carbohydrate, 27 mg Sodium, 2 mg Cholesterol, 10 mg Calcium

Angel Hair with Shrimp Scallops

Serving: Serves: 4

Salt

8 ounces angel hair pasta or capellini

2 tablespoons olive oil

3 small zucchini (about 1 1/4 pounds), each cut lengthwise in half,

then thinly sliced crosswise

8 ounces medium shrimp, shelled and deveined

8 ounces sea scallops, each cut horizontally in half

1 teaspoon freshly grated lemon peel

1/4 teaspoon coarsely ground black pepper

3 garlic cloves, minced

1/2 cup dry white wine

1 bottle (8 ounces) clam juice

3/4 cup loosely packed fresh parsley leaves, chopped

1. Heat large saucepot of salted water to boiling over high heat; add

angel hair and cook as label directs.

2. Meanwhile, in nonstick 12-inch skillet, heat 1 tablespoon oil over

medium-high heat until hot. Add zucchini and cook 8 to 10 minutes, until

tender and golden, stirring occasionally. Transfer zucchini to large

serving bowl; set aside.

3. In same skillet, heat remaining 1 tablespoon oil. Add shrimp,

scallops, lemon peel, pepper, and 1 teaspoon salt, and cook 3 minutes or just

until seafood turns opaque throughout, stirring occasionally. Add

garlic and cook 1 minute, stirring. Transfer mixture to bowl with zucchini.

4. Add wine and clam juice to skillet; heat to boiling. Reduce heat to

medium; cook 2 minutes, stirring. Pour liquid over seafood mixture.

5. Drain angel hair. Add angel hair and parsley to bowl with seafood

mixture and toss well to coat.

Each serving: About 405 calories, 28 g protein, 50 g carbohydrate, 9 g

total fat (1 g saturated), 3 g fiber, 91 mg cholesterol, 955 mg sodium.

Based on individual serving.

Calories: 405

Total Fat: 9.0 g

Saturated Fat: 1.0 g

Cholesterol: 91.0 mg

Sodium: 955 mg

Carbohydrates: 50 g

Fiber: 3.00 g

Protein: 28.0 g

All In One Tuna Casserole

1 envelope onion soup mix

1 1/2 cup Milk

10 ounce Frozen Peas and Carrots -- thawed

8 ounces cooked egg noodles

6 1/2 ounces Tuna -- Drained and Flaked

2 ounces shredded cheddar cheese -- 1/2 cup

1.Preheat oven to 350 degrees F.

2. In large bowl, blend golden onion recipe soup mix with milk; stir in

peas and carrots, cooked noodles and tuna.

3. Turn into greased 2-quart oblong baking dish, then top with cheese.

Bake 20 minutes or until bubbling.

Per Serving: 321 Calories; 12g Fat (32.4% calories from fat); 24g

Protein; 32g Carbohydrate; 4g Dietary Fiber; 64mg Cholesterol; 1084mg

Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2

Fat.

A Honey Of A Dressing

1 POINT per serving

Ingredients:

2 tablespoons distilled vinegar

2 tablespoons grated onion

1/2 cup clover (or other mild) honey

6 tablespoons medium brown mustard (such as Gulden's), or coarse Dijon

mustard

3/4 cup low-fat mayonnaise (1 fat gram per tablespoon)

2/3 cup low-fat (1 1/2-percent) buttermilk

Instructions:

In a medium glass or ceramic mixing bowl whisk together all

ingredients,

cover and chill at least one-half hour.

TIP!

If you are on a sodium-restricted food plan, use of a no-salt-added

mustard will reduce the sodium to 97 mg per two tablespoons.

Makes 2 1/2 cups

Serving Size = 2 tablespoons

1 POINT per serving

Nutritional Information:

Calories: 50 (Calories from fat: 20%); Fat: 1.1 grams (trace of

saturated fat); Carbohydrate: 9.5 grams; Cholesterol: none; Sodium: 229

mgs

Source: "Lean and Lovin' It - Exceptionally Delicious Recipes for

Low-Fat Living and Permanent Weight Loss" by Don Mauer

All American Potato Salad

Makes 8 Servings

Ingredients

2 pounds medium-sized red potatoes, unpeeled

1/3 cup thinly sliced celery

1/3 cup finely chopped onion

1/3 cup grated carrot

1 Tbsp plus 1 1/2 tsp sweet pickle relish

Dressing

1/3 cup nonfat or reduced-fat mayonnaise

1/3 cup nonfat sour cream

2 Tbsp spicy mustard

1/4 tsp ground black pepper

Cut the potatoes into 3/4 " pieces, and place in a microwave or

stove-top steamer. Cover and cook at high power or over medium-high heat for

8 to 10 minutes, or until tender. Rinse with cool water and drain.

Place the potatoes in a large bowl. Add the celery, onion, carrot, and

relish, and toss gently to mix. Combine the dressing ingredients in a

small bowl, and stir to mix well. Add the dressing to the potato

mixture, and toss gently to mix. Cover the salad and chill for at least 2

hours before serving.

POINTS: 2.5

PER SERVING: 139 Calories, 0.2 g Fat, 2.9 g Fiber, 0 mg Cholesterol,

3.5 g Protein, 185 mg Sodium

Creamy and Cool Root Beer Drink

Diabetic Recipe

Ingredients:

1/2 cup diet root beer

A few drops of sweetener

1/3 cup of powered milk

6 ice cubes

Directions:

Combine all ingredients in a blender until frothy.

Root Beer Float

Ingredients:

1/3 cup no sugar added vanilla frozen yogurt

6 ounces diet sugar-free root beer

2 straws

Directions:

Place scoop of frozen yogurt into a large glass and pout root beer over it.

Exchanges: 1 bread/starch

Love Root Beer? Check out the Root Beer E-Cookbook!

Nutrition information:

Calories 57

Calories from fat 0

Protein 2g

Total Fats 0

Carbohydrate 13g

Fiber 0

Cholesterol 0

Sodium 55mg