The sweet and tart combination of fruit spread and
vinegar highlight the natural flavor of these root
vegetables.

COOK: 30 minutes
TOTAL: 45 minutes
MAKES: 6 servings

8 medium-size beets (about 2 pounds, including tops)
1 bunch carrots (about 1 pound) - peeled and cut
crosswise in half, then cut lengthwise into
matchstick-thin pieces
1/4 cup apricot or peach fruit spread
1/4 cup raspberry or white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt

1. Trim tops from beets, reserving greens for garnish.
In 4-quart saucepan over high heat, heat beets and
enough water to cover to boiling. Reduce heat to low;
cover and simmer 30 minutes or until beets are
forktender. Cool beets with running cold water. Peel and
cut beets into 1/4-inch-thick slices, then into 1/4-inch thick
sticks.
2. Meanwhile, in 3-quart saucepan over high heat, heat
carrots and enough water to cover to boiling. Reduce heat
to low; cover and simmer 3 minutes or until carrots are
tender; drain.
3. In large bowl, with wire whisk or fork, mix apricot fruit
spread, vinegar, mustard and salt. Add beets and carrots;
toss to coat. Serve at room temperature or cover and
refrigerate to serve cold later. Garnish salad with beet
greens.

Each serving: About 85 calories, 2g protein, 20g carb.,
210mg sodium.

(c) 2007 Hearst Communications, Inc.
All rights reserved

A flavorful cholesterol- and fat-free spread.
Yummy on toast or bagels.

COOK: 1 hour
TOTAL TIME: 2 hours
MAKES: About 4 1/2 cups

3 3/4 pounds Granny Smith apples (about 8 large),
peeled, cored and thinly sliced
1 1/2 cups apple cider or apple juice
1 cup cranberries
3 strips (3-by-1-inch each) lemon peel
3 tablespoons fresh lemon juice
1 1/2 cups sugar

1. In 5-quart Dutch oven, heat apples, cider, cranberries,
lemon peel and lemon juice to boiling over high heat.
Reduce heat to low; simmer, uncovered, 10 minutes or
until apples are very soft, stirring occasionally.
2. Stir in sugar; heat to boiling over high heat. Reduce
heat to medium; cook, partially covered, 1 hour or until
apple butter is very thick, stirring occasionally (mixture
may sputter and splash, so be careful when stirring).
3. Spoon apple butter into blender in small batches and
blend (with center part of blender cover removed to allow
steam to escape) until smooth.
4. Spoon apple butter into jars or crocks for gift-giving.
Store tightly covered in refrigerator for up to 3 weeks.

Each serving: About 30 calories, 8g carbohydrates.
For hundreds of triple-tested Good Housekeeping recipes,
visit our Website at www.goodhousekeeping.com/recipefinder/.

(c) 2007 Hearst Communications, Inc.
All rights reserved

2 cups seasoned stuffing croutons
3 tbs. melted margarine
2 pkgs. (10 oz. each) frozen chopped broccoli
1 cup shredded American cheese
1 can of condensed cream of mushroom soup

Toss croutons with melted margarine. Set aside for
topping. Prepare broccoli according to package
directions, cooking until almost tender. Remove
from heat. Drain, set aside. Combine cheese and
soup in a large saucepan. Cook over medium heat until
cheese is melted, stirring frequently. Stir in broccoli. Pour
into 1 1 / 2 quart glass baking dish. Top with reserved
croutons. Bake @ 350° for about 20 minutes, or until
heated through and bubbly.

4 cups flour
1/2 tsp. mace
1 cup sugar
1 tsp. cream of tarter
2 sticks butter (NO substitutions)
2 tsp. vanilla
2 eggs
2 Tbsp. whole milk
1/2 tsp. nutmeg

With electric mixer cream together sugar and butter; add eggs, vanilla and
milk. Add all dry ingredients mixing thoroughly. Chill for 1 hour. Roll dough
(1/4” thickness) on parchment paper. Cut out cookies with desired cookie
cutter. Place on ungreased cookie sheet. Bake for 6-8 minutes at 375 degrees.
(DO NOT let edges brown. This is a soft cookie) Let cool. Frost with your choice
of vanilla frosting and sprinkles. Makes 4 dozen cookies.

Base:
1 box yellow cake mix
1/3 c. shortening
1 egg
14 oz. can sweetened condensed milk

Filling:
1 egg
1 tsp. vanilla
1 c. chopped nuts
1 c. Heath Bits O’BrickleBaking Chips

Combine first three ingredients until crumbly. Press into a
greased 9x13 pan. Mix remaining ingredients and pour
over base. Bake 350° 25-30 minutes until light golden
brown. Center may appear loose, but will set upon
cooling. Allow to cool completely before cutting.

1 pint sour cream
2 tsp. dill
2 cups mayo
2 tbsp. chopped onions
2 -3 oz. pkg. chipped beef
3 tbsp. parsley cut into small pieces

Stir together everything but chipped beef.
Chill thoroughly, then add the chipped beef.

1 / 2 cup butter
1 tsp. vanilla extract
1 / 2 cup confectioner’s sugar
1 1 / 4 cups flour
1 / 4 tsp. salt

Set oven at 350°. Cream butter in mixing bowl. Add sugar,
salt, and vanilla. Cream thoroughly. Gradually add flour.
Shape into balls, using a teaspoonful for each. Place on
ungreased cookie sheet. Press hole in center of each with
finger. Bake for 12-15 minutes until brown. Fill warm.
Cool, then frost. Makes 20 cookies.

Filling:
3 oz. pkg. cream cheese
1 tsp. vanilla extract
1 / 2 cup flaked coconut
1 cup sifted confectioner’s sugar
2 tbs. flour
1 / 2 cup chopped walnuts
Soften cream cheese.

Blend in sugar, flour, and vanilla. Cream well. Stir in
walnuts and coconut.

Frosting:
2 tbs. water
2 tbs. butter
1 / 2 cup semi-sweet chocolate morsels
1 / 2 cup sifted confectioner’s sugar

Combine morsels, water, and butter in a small
saucepan. Cook over low heat, stirring occasionally until
morsels melt. Remove from heat.
Add sugar, beat until smooth.

Chocolate Filling:
2 tbs. butter
3 tbs. cocoa
1 / 2 cup sweetened
1 tsp. vanilla
condensed milk

Melt butter with cocoa on medium low heat; stir in sweetened
condensed milk & cook for 5 minutes or until thickened.
Remove from heat. Add vanilla and set aside.

Cookie Dough:
1 / 2 cup butter
1 cup sugar
1 egg
1 1 / 2 tsp. vanilla
1 1 / 2 cups flour
1 / 3 cup cocoa (powdered i.e. Hershey’s, Ghirardelli)
1 / 4 tsp. baking powder
1 / 4 tsp. baking soda
1 / 4 tsp. salt
1-10 oz. jar Maraschino cherries (drained)

With a mixer, cream butter & sugar; mix in egg & vanilla. Stir in
dry ingredients. Shape the dough into small balls, place on a
baking sheet/stone. Press your thumb into the center of each
ball & fill the indentation with the chocolate filling. Press a cherry
into the filling. Bake at 350° for 10 minutes.

3 egg whites
3/4 tsp. vanilla extract
3/4 cup sugar
1/4 cup baking cocoa

Glaze:
3 sq. (1 oz. ea.) semisweet chocolate
1 tbs. shortening

In a mixing bowl, beat egg whites and vanilla until soft peaks form. Gradually
add sugar, about 2 tbs. at a time, beating until stiff peaks form. Gently fold in
cocoa. Place in a pastry bag with an open star tip (#86). Line baking sheets
with ungreased parchment paper. Pipe stars about 1 1 / 4 ” diameter onto
parchment paper or drop by rounded teaspoonfuls. Bake at 300° for 30-35
min. or until lightly browned. Remove from parchment paper, cool on wire
racks. In microwave or double boiler, melt chocolate and shortening. Stir until
smooth. Dip the cookies halfway into glaze. Place on waxed paper to harden.
Yield about 4 dozen.

8 cups flour
6 shots whiskey
1 tsp. cinnamon
2 cups sugar
2 tsp. baking powder
2 cups milk
1 tsp. cloves
1 cup finely chopped walnuts
1 tsp. baking soda
1 pkg. mini chocolate chips
1/4 tsp. black pepper
1 cup shortening (melted)
1/4 tsp. salt
3/4 cup cocoa

Mix all ingredients together and roll into small balls. Bake at 350 degrees for
10-12 minutes. After cooled, glaze.

Glaze:
1 Tbls. cocoa
Pinch of salt
5 Tbls. medium cream (or half & half )
1 1 / 2 cups confectioners’ sugar
1 Tbls. Crisco 1/2 tsp. vanilla

1 cake mix (white, yellow, cherry or lemon)
8 oz. cream cheese
1 stick butter or margarine
1 egg yolk
1 tsp. vanilla

Cream cheese and butter together. Add vanilla to egg
yolk. Mix gradually. Add dry cake mix a little at a time.
Roll into balls (walnut size). Dip tops in sprinkles.
Bake @ 350°, 8 min. Makes 4 doz.

2 sticks of unsalted butter or margarine
1 cup of sugar
3 eggs
1 1 / 2 tsp. of vanilla
3 1 / 2 cups of flour
1 tsp. of baking soda
1/2 tsp. cream of tartar

Cream sugar and butter, add eggs and vanilla. Add baking soda
and cream of tartar. Add flour a little at a time until all incorporated.
Refrigerate dough overnight. Roll out dough and use cookie
cutters to cut out shapes. Bake 375° for 10-12 minutes until golden.

FROSTING: Milk and confectioners’ sugar. Add food coloring and
sprinkle of your choice. Store in airtight container.

In medium saucepan, combine:
2/3 c instant rice
1/4 c sugar
1/8 tsp. nutmeg
1 large can evaporated milk AND enough regular milk to make
2-1/4 cups
1 tbs. butter
1 tsp vanilla

Bring to a boil; cook 20 minutes over low heat, stirring frequently.
Beat 1 egg yolk with 2 tbs. milk in a separate bowl. Very slowly add
to rice, stirring rapidly. Remove from heat, pour into a heatproof
crystal bowl and add 1 whole blanched almond and let cool.
Whoever gets the almond, when it is served, is supposed to have
good luck for the coming year! This recipe can be done in a crock
pot. Add saucepan ingredients to pot, cook on high for 1-2 hours
(till rice is cooked). Set to low, add egg mixture and simmer for 1/2 -
1 hour. Just before serving add whole blanched almond.

1 box Lime Jell-O Mix
1 cup boiling water
20 marshmallows broken into small pieces
1 - 20 oz. (big can) of crushed pineapple (don’t drain it)
1 carton of 4% cottage cheese (do not use low fat!)
1 / 2 cup mayonnaise
1 small jar of maraschino cherries.

Take a 13x9x2 glass baking dish and put Jell-O in it. Pour in
boiling water from kettle ( 1 cup) and stir for 2 minutes until
completely dissolved. Quickly put in the torn marshmallows so they
melt a little and get “cloud-like.” Then stir in pineapple with its juice,
cottage cheese, mayonnaise and mix evenly. Drop the cherries in
rows to make it festive. Cover with saran wrap and put in fridge. It
takes a few hours to set like Jell-O normally does.

1 cup shortening
1 1 / 2 cups sugar
1 cup sour milk (add 1 tbsp. Vinegar)
2 tsp. baking powder
1 tsp. salt
1 tsp. nutmeg
3 1 / 2 cups flour
2 eggs
1 tsp. vanilla

Mix shortening and sugar, eggs, vanilla. Sift dry ingredients.
Add milk. Chill in refrigerator overnight. Roll out on flour
counter. Bake at 350 degrees for 10 minutes.

Prepare a white cake box mix and bake in a 9x13” pan.

Do not remove the cake from the pan and let the cake
cool. Poke some holes in the cake with a fork. As the
cake is cooling, mix together 1 cup of Cream of
Coconut (found in the supermarket aisle that contains
the drink mixes) and one can of sweeten condensed
milk.

Pour this over the cooled cake. Top the cake with one
8 oz. tub of cool whip and sprinkle flaked coconut on
top. Serve immediately or refrigerate for later. ENJOY!

1 c. white corn syrup
1/2 c. sugar
3 oz. pkg. Jello (use different colors for the holiday season.)
9 c. popped popcorn, remove unpopped kernels

Bring syrup and sugar to a boil, add jello and mix until dissolved.
Pour and stir over popcorn.Working quickly with buttered hands,
form 2” balls when just cool enough to handle. Place on waxed
paper. Makes approximately 4 dozen.

1 pkg. crab meat,cooked & chopped
1-14 oz. can artichoke hearts, drained & chopped
1-8 oz. cream cheese, room temp.
1 cup mayonnaise
3 / 4 cup grated parmesan cheese
3 green onions, chopped fine.

Combine all in med. bowl. Mix until well blended.
Pour into lightly greased casserole.
Bake at 375° til bubbly, 15-18 min.
Serve hot w/crackers.

1 / 4 cup shortening, softened
3 / 4 cup firmly packed brown sugar
3 tbsp. milk
1 / 2 tsp. vanilla
1 egg
1 / 2 tsp. grated orange peel
1 1 / 2 cups flour
1 / 2 tsp. baking soda
1 / 4 tsp. salt
1 / 4 cup chopped walnuts
3 / 4 cup chopped cranberries

Preheat over to 375°. Grease 2 large cookie sheets. In a large bowl
at medium speed, cream shortening and sugar. Beat in milk,
vanilla, egg and orange peel. Combine dry ingredients in large
bowl. Gradually mix into creamed mixture just until combined.
Carefully fold in nuts and cranberries. Drop batter by rounded
teaspoons onto cookie sheets about2 inches apart. Bake 10 to 12
minutes. Makes about 3 1 / 2 dozen, about 55 calories each.

2 eggs
1 cup sugar
1 cup flour
1 / 3 cup butter or margarine, melted
1 1 / 4 cups fresh or frozen cranberries
1 / 2 cup chopped walnuts

Preheat over to 350. Grease an 8x8 inch baking pan. Beat eggs in
a medium mixing bowl until thick. Gradually add sugar, beating
until thoroughly blended. Stir in flour and melted butter, blend well.
Add cranberries and walnuts, mixing gently just until combined.
Spread evenly in pan. Bake for 40 to 45 minutes or until golden
brown and toothpick inserted into center comes out clean. Cool
and cut into bars. Makes 16 servings.

3-4lb. Rolled Pork Roast
1 can (16oz.) whole berry cranberry sauce
1 / 2 cup sugar
3 / 4 cup cranberry juice
1 tsp. ground mustard
1 tsp. pepper
1 / 4 tsp. ground cloves
1 / 4 cup corn starch
1 / 4 cup cold water

Brown roast (optional). Mix all of the above together and put in
crock-pot. Cook roast for 6-8 hours. When done make paste of 1 / 4
cup corn starch & 1 / 4 cup cold water. (This will thicken it.) Slice
roast and serve.

1 box yellow cake mix
4 eggs
1 / 2 cup oil
1 cup sour cream
1 box pistachio
instant pudding
1 / 3 cup créme de menthe
1 small bag of chocolate chips

Mix in order given.

Bake in a bundt or angel food pan at 350° for 55 minutes. Cool 10
minutes in pan. Invert and glaze.

Glaze:
2 cups confectioner’s sugar
1 / 3 cup melted butter
3-4 tbsp. water
2 tsps. creme de menthe

Mix together and pour over cake.

1 doz. eggs, beat well
1 1 / 2 cups sugar
1 tsp. mace
Pinch of salt
3 tsp. vanilla
1 qt. milk

In large bowl mix all of the above. Bake at 350° for 1 hour.

1 pkg. Duncan Hines chocolate cake mix
1 qt. brick vanilla ice cream
1 container whipped cream
Optional - green & red M&M’s

Mix cake as directed on package. Spread batter in 2 well greased
& floured 13 x 9 x 2 pans. Bake at 350° for 20 min. Cool. Cut each
cake into 12 pieces. Cut ice cream into 12 pieces. Put an ice cream
slice between 2 pieces of cake and add a dollop of whipped
cream. Could add green & red M&M’s for the holidays. Serve at
once or store in freezer.

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup oil
4 eggs
1 (15-oz.) can (2 cups) pumpkin
1/2 cup chopped nuts
1/2 cup Sun-Maid Natural Raisins

Frosting:
1/3 cup softened butter or margarine
1 (3-oz.) package softened cream cheese
2 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract

Heat oven to 350° F. Grease 15”x10”x1” jelly roll pan. Combine all
bar ingredients, except nuts and raisins, in a large bowl. Beat at
low speed until moistened. Beat 2 minutes at medium speed. Stir in
nuts and raisins. Pour into greased pan. Bake for 25 to 30 minutes
or until toothpick inserted in center comes out clean. Cool
completely. Spread cream cheese frosting over bars and store in
refrigerator.

Frosting: Combine all frosting ingredients in a small bowl and beat
until smooth. Spread frosting on cooled bars and refrigerate.

3 cups semi sweet chocolate chips
Dash of salt
1 (14 oz.) condensed milk
1 cup chopped walnuts
1 1 / 2 tsp. vanilla

In heavy saucepan over low heat, melt chips with condensed milk
& salt. Remove from heat, stir in walnuts and vanilla. Spread
evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2
hours until firm. Turn fudge onto cutting board, peel foil and cut into
squares. Store loosely covered at room temperature. Makes bout 2
pounds. Easy and very good!

1 1 / 2 cups sugar
1 cup butter
4 eggs
Pie filling of choice
2 cups flour
1 tbsp. lemon extract or juice

Cream sugar and shortening together. Add flour and lemon extract.
Beat well. Pour batter onto greased jelly roll pan. Mark off 24 squares.
Place 1 heaping tbsp. of pie filling in center of each square. Bake about
40 minutes at 350. While warm, sift powdered sugar over top.

For diabetics who think they have to miss out on eggnog during this
holiday season -- well, they don’t. This recipe has a great eggnog
flavor, and you don’t have to give up anything else just to enjoy a glass.

4 cups fat-free milk
2 cups fat-free half and half
1 (4-serving) package sugar-free instant vanilla pudding mix
1/2 teaspoon rum extract
1/4 teaspoon ground nutmeg

In a large pitcher, combine milk, half and half, dry pudding mix, rum
extract and nutmeg. Mix well using a long-handled spoon. Refrigerate
for at least 10 minutes. Gently stir again just before serving. Makes 6
(1 cup) servings.

~ Each serving equals: 112 calories, 0g fat, 8g protein, 20g carbs,
343mg sodium, 332mg calcium, 0g fiber; Diabetic Exchanges: 1 Fat
Free Milk; Carb Choices: 1.

Visit Healthy Exchanges at www.healthyexchanges.com, or call toll-
free at 1-800-766-8961 for more information about the only national
food newsletter for diabetics, heart/cholesterol concerns and healthy
weight loss.

(c) 2008 King Features Synd., Inc.

2 eggs
2 cups raisins
2 cups water
3 (8 oz.) pkg. or 3 cups candied fruit (red cherries, green cherries,
natural pineapple, orange peel and citron)
2 pkg. Pillsbury Date
Quick Bread Mix*
2 cups pecans
Corn syrup

Heat over to 350°F. Grease and flour bottom and sides of 12-cup fluted
tube or 1-inch tube pan. In large bowl, combine eggs and water. Add
remaining ingredients except corn syrup; stir by hand until combined.
Pour into prepared pan. Bake at 350°F. for 75 to 85 minutes or until
toothpick inserted in center comes out clean. Cool in pan 30 minutes;
loosen edges and remove from pan. Cool completely. Wrap in\ plastic
wrap or foil and store in refrigerator. Glaze with warm corn syrup before
serving. Decorate with additional candied fruit and nuts, if desired.
24-36 servings.

Tip: *One package Pillsbury Cranberry Quick Bread Mix can be
substituted for one package of Pillsbury Date or Nut Quick Bread Mix.

1 pkg. white almond bark
1 - 13oz. box Froot Loops cereal
1 1 / 2 cups salted peanuts

Melt almond bark on top of stove or in microwave oven. Pour over Froot
Loops and peanuts. Mix well, drop by spoonfuls on waxed paper. This
makes a large batch. Store covered loosely.

1/4 cup I Can’t Believe It’s Not Butter! Light Margarine
1 cup unsweetened applesauce
1 cup Splenda Granular
1 egg, or equivalent in egg substitute
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup Quaker Quick Oats
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup peanut butter chips

Preheat oven to 350 F. Line with paper liners. In a large bowl, combine
margarine, applesauce and Splenda. Stir in egg and vanilla extract.
Add flour, oats, cocoa powder and baking soda. Mix gently just to
combine. Stir in peanut butter chips. Evenly spoon batter into prepared
muffin wells. Bake for 20 to 26 minutes or until a toothpick inserted in
center comes out clean. Cool on wire rack.

(c) 2007 King Features Synd., Inc.

2 cups flour
2 cups sugar
2 tsp. cinnamon
2 eggs
1 tsp. soda
1 cup oil
1 / 2 tsp. salt
4 thinly sliced apples
1 tsp. vanilla
1 / 2 cup nuts (optional)

Sift together dry ingredients. Beat the eggs, oil, and vanilla together.
Mix dry and wet ingredients together by hand. Add apples and nuts.
Press batter into 13 x 9 pan. Bake at 350° for 45-60 minutes.

3 / 4 cup margarine or butter
2 cups flour
2 tsp. baking soda
1 / 4 tsp. cloves
1 tsp. ginger
4 tsp. molasses
1 cup sugar
1 egg
1 / 2 tsp. salt
1 tsp. cinnamon

Cream together the shortening and sugar. Add molasses and egg, beat
well. Mix all dry ingredients together and add to shortening (wet
ingredients) a little at a time while mixing. Chill dough. Roll into small
balls, dip or roll in sugar. Place about 2” apart on greased cookie sheet
(or lined with parchment paper or silpats). Bake at 350° for 8-10
minutes. When you take the cookies out of the oven they will be puffy
and then flatten once out of the oven.

1 12-pound fully cooked smoked whole ham
About 2 tablespoons whole cloves
2 (10-ounce) jars orange marmalade
1 cup orange juice
2 tablespoons prepared mustard
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup dark seedless raisins
1 (15 1/4-ounce) can
pineapple rings for garnish
Maraschino cherries and parsley sprigs for garnish

1. With sharp knife, remove skin and trim all but about 1/4-inch fat
from ham. Stud ham with whole cloves. Place ham, fat-side up, on
rack in large roasting pan. Insert meat thermometer into thickest
part of ham, being careful that pointed end of thermometer does
not touch bone. Bake ham in 325 F. oven 2 1/2 hours. If ham
browns too quickly, cover with a tent of foil.
2. After ham has baked 2 1/2 hours, prepare glaze: In 2- quart
saucepan over medium-high heat, heat marmalade, orange juice,
mustard, ground cloves and ground ginger to boiling. Reduce
heat to low; simmer 5 minutes. Brush some of the glaze over ham;
bake 30 minutes or longer until meat thermometer reaches 140 F
(about 15 minutes per pound). Add raisins to remaining
marmalade mixture; heat through and keep warm.
3. To serve, place ham on large, warm platter; garnish with
drained pineapple rings, maraschino cherries and parsley sprigs.
Serve with remaining marmalade mixture.

(c) 2007 Hearst Communications, Inc.
All rights reserved

2 1/2 c. granulated sugar
1 small can evaporated milk
1 c. margarine
1/4 tsp. salt
1 12 oz. bag of chocolate chips
1 bag of mini marshmallows
1 c. chopped walnuts or pecans
1 tsp. vanilla

In a heavy saucepan, combine sugar, milk, margarine, and salt. Bring
to a boil over medium heat, stirring constantly. Reduce heat, but
continue to boil for 9 minutes, stirring constantly. Remove from heat
and stir in remaining ingredients. Stir until marshmallows and
chocolate chips have melted. Pour into a buttered 13x9 pan. Let cool
then cut into squares.

4 large apples pared & sliced.
3 / 4 cup oatmeal 3 / 4 cup brown sugar
1 / 2 cup flour
1 / 2 cup butter or oleo softened

Mix all ingredients (except apples) together and pour over apples in
baking dish or tin. Sprinkle some nutmeg & cinnamon. 9x13 pan. 375°
for 45 to 50 min. You can serve with ice cream or whipped cream.

1 1 / 2 cups of canned pumpkin
15 oz. can of cream-style corn
1 large onion, minced
2 cups of chicken broth
1 / 2 tsp. of dried oregano
1 tsp. of ground cinnamon
1 / 2 cup of French-fried onions (canned)

In a 2 quart saucepan, cook the minced onion in 1 / 4 cup of the
chicken broth until tender. Add the pumpkin, corn, seasonings, and
balance of the broth, blending all well. Simmer on low heat for ten
minutes, stirring often. Pour into individual bowls, and top with the
French-fried onion, if desired. Serves 4.

6 cups fresh strawberries
1/2 cup powdered sugar
1 1 / 2 cup rum
4 to 6 shortcakes or biscuits
1 cup whipped cream dash of powdered sugar

Wash strawberries and remove stems. Slice strawberries and put in a
bowl; sprinkle with powdered sugar; add rum. Let stand for 2 to 3 hours
in a cool place. Fold gently after 1 hour. Divide strawberries among
shortcakes or biscuits, pour juices from bowl over them. Garnish with
whipped cream and sprinkle w/powdered sugar.

Makes 30 caramels (ARA)

Ingredients:
2 cups pure honey
1 cup butter (no substitutions)
2 cups whipping cream
1 cup brown sugar
1 teaspoon vanilla extract
Finely chopped almonds, optional

Directions: Line bottom and sides of 9-inch square pan with plastic
wrap; set aside. Melt butter in medium-sized heavy saucepan over
medium-high heat. Add honey, cream and brown sugar; mix well. Cook
over medium-high heat until mixture comes to boil, stirring frequently.
Reduce heat to medium and continue boiling, stirring frequently, until
candy thermometer registers 250 degrees F to 255 degrees F, about 45
minutes. Remove from heat and stir in vanilla; pour into prepared pan.
Let cool completely in refrigerator before cutting into small caramel
squares with a verysharp knife. Dip tops in chopped nuts, if desired.
Wrap each candy individually in clear plastic wrap. Store in the
refrigerator up to 1 month. Caramels will be soft at room temperature
and firm if kept chilled.

1 / 2 cup butter or margarine
30 large marshmallows
1 / 2 tsp. vanilla extract
3 1 / 2 cups corn flakes
1 1 / 2 tsp. green food coloring
Red cinnamon candies (1-2 tbsp.)

In a heavy 2 quart saucepan melt butter and marshmallows over low
heat, stirring constantly. Add vanilla and food coloring and stir until well
blended. Fold in corn flakes. Drop by rounded tablespoons onto waxed
paper-lined cookie sheets. Shape into 2 inch wreaths. Decorate each
with candies. Do not freeze. Makes about 25 wreaths, approximately 80
calories each.

Makes 24 truffles (ARA)

Ingredients:
1/2 cup honey
6 oz. unsweetened chocolate, finely chopped
2 tablespoons butter
2 tablespoons heavy cream
1/2 cup dried apricots, finely chopped
1/2 cup unsweetened cocoa powder

Directions:
Combine chocolate, honey, butter and cream in top of double
boiler. Cook over medium heat, stirring constantly, until
chocolate is melted and smooth. (Microwave Method: In
medium microwave-safe container, combine chocolate, honey,
butter and cream. Microwave on HIGH for 1 minute. Stir until
smooth.) Stir in apricots. Refrigerate 1 hour, or until mixture is
firm. To form truffles, roll rounded teaspoonfuls into balls. Roll
each ball in cocoa powder. Store in airtight container in
refrigerator until ready to serve.

8 c. flour
1 c. oil
2 1 / 3 c. sugar
3/4 c. cocoa
1 tsp. cinn.
1 tsp. cloves
1 tsp. allspice
1 tsp. black pepper
2 tsp. baking soda
2 c. milk
2 c. nuts (ground)
2 c. chocolate chips (optional)

Bake at 375º, 10-12 min. Mix all dry ingredients, pour in milk, oil and
mix together. Add nuts and chocolate chips. (For added flavor, add a
fresh orange peel cutup in very small pieces). Roll into small balls
(walnut size). Place on cookie sheet. When cool, frost with mixture of 3
c. conf. sugar & 6 to 7 tbs. lemon juice or water.

6 eggs
1 c. sugar
1 c. oil
1 c. warm water
4 tsp. baking powder
6 cups flour

Preheat oven to 350º. Beat eggs, sugar, oil, water. Add flour mixture
(baking powder) slowly. Roll like pie dough (rounded) Spread thin
layer of jam over dough; then add mixture of nuts, raisins mixed w/small
amounts of sugar and cinnamon over jam. Roll into a log. Bake!! 20-25
min. When cool, brush log with mixture of conf. sugar, water, lemon
juice. When ready to serve cut into slices.

Had this recipe for a long time, not sure where I even got it. Hope you like it!

8 thick white bread slices
1 lb. roasted turkey slices
Cheese Sauce (see below)
1 cup shredded Parmesan cheese
8 bacon slices, cooked
2 large tomatoes, sliced and halved

Trim crusts from bread slices, and discard. Place bread on a baking
sheet, and broil 3 inches from heatuntil toasted, turning once. Arrange
2 bread slices in each of 4 lightly greased individual baking dishes.
Top bread evenly with turkey. Pour hot cheese sauce evenly over
turkey, and sprinkle with Parmesan cheese. Broil 6 inches from heat 4
min. or until bubbly and lightly browned; remove from oven. Top evenly
with bacon and tomato. Serve immediately.

Note: A lightly greased 15 x 10 inch jellyroll pan may be substituted for
individual baking dishes. Arrange bread slices evenly in bottom of pan.
Top evenly with turkey and cheese sauce; sprinkle with Parmesan
cheese. Proceed with recipe as directed.

Cheese Sauce:
Makes about 4 cups
1/2 cup butter or margarine
1/3 cup all-purpose flour
3 1/2 cups milk
1/2 cup shredded Parmesan cheese
1 / 4 tsp. salt 1 / 4 tsp. pepper

Melt butter in a 3-quart saucepan over medium-high heat. Whisk in
flour, and cook, whisking constantly, 1 minute. Gradually whisk in milk.
Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until
thickened. Whisk in cheese, salt, and pepper. Remove from heat.
Makes 4 servings.

1 package (18 1 / 4 ounces) lemon cake mix with pudding
2 1 / 4 cups whipped topping
1 egg
Confectioners’ sugar

In a mixing bowl, combine cake mix, whipped topping and egg.
Beat with an electric mixer on medium speed until blended. (Batter
will be very sticky.) Drop by teaspoons into confectioners’ sugar;
roll lightly tocoat. Place on ungreased baking sheets. Bake at 350
for 10 to 12 minutes or until lightly browned.

YIELD: 5 to 6 dozen. These scrumptious cookies get a head start
with a convenient lemon cake mix.

1 pkg. lemon cake mix
2 containers (4 1 / 2 cups) cool whip, thawed
1 egg
1/4 cup sifted confectioners sugar

Grease cookie sheet. Combine cake mix, cool whip and egg in
large bowl. Stir till well mixed. Drop by teaspoon in conf. sugar to
coat. Place 1-2 inches apart. Bake for 10-15 min. until brown @
350°. Cool. Makes 4 doz.

Whip up this rich dessert for whatever Thanksgiving
celebration you attend.

2 envelopes unflavored gelatin
1 cup maple syrup
2 cups milk
1 cup heavy or whipping cream
1 cup pecans, toasted and chopped
30 vanilla wafer cookies, crushed

1. In 2-quart saucepan, evenly sprinkle gelatin over 1/3 cup cold
water; let stand 1 minute to soften gelatin. Heat over low heat,
stirring, 2 to 3 minutes, until gelatin completely dissolves (do not
boil). Remove from heat; stir in maple syrup.

2. Pour milk into medium bowl; with wire whisk, stir in gelatin
mixture until blended.

3. Set bowl with gelatin mixture in large bowl of ice water. With
rubber spatula, stir gelatin mixture until it gets very thick, about
15 minutes. Remove gelatin mixture from bowl of water.

4. In large bowl, with mixer at medium speed, beat cream until
stiff peaks form. Fold gelatin mixture and pecans into whipped
cream until evenly blended.

5. Sprinkle half of cookie crumbs over bottom of shallow
2 1/2-quart glass or ceramic baking dish. Top with pudding mixture
and sprinkle with remaining crumbs. Cover and refrigerate at least
6 hours or overnight. Makes 16 servings.

Each serving: About 200 calories, 3g protein, 12g fat (5g
saturated), 29mg cholesterol, 40mg sodium. For hundreds of
triple-tested Good Housekeeping recipes, visit our Web site at
www.goodhousekeeping.com/recipefinder/.

(c) 2007 Hearst Communications, Inc. All rights reserved.

1/2 cup butter, melted
1 1 / 2 cups graham cracker crumbs
1 cup walnuts, chopped
1 cup semi-sweet chocolate chips
1 1 / 3 cups flaked coconut
1 1 / 3 cups (15 ounce can) sweetened condensed milk

In a 9x13 pan, layer all ingredients as listed above. Bake at 350
degrees for 25 minutes. Let cool and cut into bars.

Dough:
1 tsp. vanilla
1/2 cup margerine
2 1 / 2 cups flour (maybe a little more)
1 cup sugar
1/2 tsp. salt
2 eggs
1/4 tsp. baking soda

Filling:
1/2 of a small jar of Maraschino cherries
3/4 cup sugar cut into pieces
3 Tbsp. corn starch
1/2 of a small jar of Maraschino cherries
3/4 cup orange juice cut in half
1/2 cup Maraschino cherry juice
1 1 / 2 Tbsp. butter

Frosting:
1/3 cup butter
2 Tbsp. milk
3 cups confectioners’ sugar
1 1 / 2 tsp. vanilla

Mix first 4 ingredients for dough together then blend in remaining
ingredients until ball forms. Cover and chill 1 hour. Prepare filling:
Mix sugar and corn starch in saucepan then slowly add cherry
juice and butter, cook until thick. Cool completely. Roll dough thin
(approx. 1/8” thick) and cut out 3” circles. Fill with 1 tsp. filling and
2-3 cherry halfs. Fold over circle and bake at 350 degrees for 8-10
minutes or until lightly brown. Once cooled, frost with white icing
and sprinkle with green and red sugar for the holidays.

HINT: Make sure there are 2 to 3 big cherry chunks in each
turnover.

1 box Pillsbury Plus chocolate cake mix
1 3/4 cups flour
1 tsp. cinnamon
1 tsp. cloves
2 eggs
1/2 cup oil
1/4 cup water
1/4 cup orange juice

Mix together and add:
1 cup nuts
1 cup mini chips
1 cup raisins

Form into balls. Bake 350 for 10-12 minutes. Cover with light
frosting.

1 cup butter or margarine, softened
1 tsp. ground cloves
1 1 / 2 cups sugar
1 tsp. nutmeg
3 eggs, well beaten
3 1 / 4 cups flour
1 / 2 cup walnuts, chopped
1 tsp. baking soda
1 cup mincemeat

Preheat oven to 350°. Cream butter and sugar until light and fluffy.
Add the beaten eggs and mix thoroughly. Add the mincemeat, nuts.
Sift together the dry ingredients and add to mixture. Mix thoroughly.
Place on non-greased cookie sheet in teaspoon size mounds.
Bake for 9-11 minutes or until golden brown. Cookies should be
puffy and lovely brown.

1/2 c. butter, softened
1/2 c. packed brown sugar
1/2 c. granulated sugar
1 egg
1/2 c. creamy peanut butter
1/2 tsp. vanilla
1 1/4 c. all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
About 42 miniature peanut butter cups - unwrapped

Combine butter, sugars egg, peanut butter and vanilla in a mixing bowl; beat
until smooth. In a separate bowl, combine flour, baking soda and salt; add to
creamed mixture. Cover dough and chill.When cold enough to handle easily,
roll in to 1 inch diameter balls. Place each ball into greased mini muffin pan.
Bake at 375° for 8-9 minutes. Remove from oven; gently press 1 mini peanut
butter cup into each cookie. Cool in pan 10 minutes, remove from pan and
cool on a rack. Store in a cool place. Yields about 3 1/2 dozen.

1 box Pillsbury Plus chocolate cake mix
1 3/4 cups flour
1 tsp. cinnamon
1 tsp. cloves
2 eggs
1/2 cup oil
1/4 cup water
1/4 cup orange juice

Mix together and add:
1 cup nuts
1 cup mini chips
1 cup raisins

Form into balls. Bake 350 for 10-12 minutes. Cover with light
frosting.

2 lbs. of hamburg made into balls.

Brown in oven. You can season them as you’d like. After they are
browned put in a crock pot.

Add 2 cans of cranberry sauce with 2 tbsp. of mustard and heat
through.

These are so good! I also add some little weiners to this. Nice for
parties. Stir to keep from burning once in a while.

This is specifically for children to make using no heat.

2 cups peanut butter
2 cups dry milk
1 1 / 3 cups honey
3 1 / 2 cups graham cracker crumbs
2 cups raisins (keep 1/2 cup separate)

Mix dry milk, raisins and 3 cups graham cracker crumbs. Add
honey and peanut butter, mix well (hands do best.) Roll into small
balls. Place remaining 1/2 cup of graham cracker crumbs in a large
baggie. Place several balls at a time into the baggie and shake
and them place on a cookie sheet. Chill then eat. Serves MANY.

2 egg whites
2/3 cup sugar
1 cup chopped nuts
1 cup chocolate chips

Preheat oven to 350 degrees. Beat eggs until fluffy, and gradually
add sugar. Beat until stiff. Stir in nuts and chocolate chips. Drop on
foil lined pan. Put in oven, close door, turn oven off.
DON’T OPEN UNTIL MORNING!!

Copyright 2007 Northpole.com, LLC

Combine 2 cups miniature marshmallows, 2 cups honey maid
graham cracker crumbs, 1 / 2 cup each, chopped red and green
maraschino cherries, 1 can (14 oz.) sweetened condensed milk
and 1 / 2 cup chopped pecans or walnuts. Mix well. Roll into small
balls than in bakers flake coconut. Store in a air tight container in
the refrigerator.

4 eggs beaten
1 3 / 4 cups sugar
1/2 cup self rising flour
2 cups milk
1/2 stick melted margarine
1 tsp. vanilla
16 oz. flake coconut

Combine all ingredients in mixing bowl. Pour into greased 9”
pie plate. Bake in 350° oven for 45 minutes. Allow to cool
and settle before cutting. Yes it really does make its own
crust.

1 cup (2 sticks) of margarine or butter softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp. vanilla
1 1 / 2 cups of all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups oats, uncooked
1 cup walnuts
1 cup Hershey chocolate semi-sweet morsels

Heat oven to 350 degrees F. Beat together margarine and
sugars until creamy. Add eggs and vanilla and beat well. Add
combined flour, baking soda, cinnamon and salt, mix well.
Stir in oats and chocolate morsels, mix well. Place teaspoon
size round balls of dough onto ungreased cookie sheet.
Bake 10-12 min. until golden brown. Cool 1 min. on cookie
sheet. Remove to wire rack. Makes about 4 dozen.

3 / 4 cup margarine or butter
1 3 / 4 cups all-purpose flour
3 / 4 cup packed brown sugar
1 / 2 cup granulated sugar
1 egg
1 tsp. baking powder
1 / 4 tsp. baking soda
1 / 2 tsp. ground cinnamon
1 / 4 tsp. ground cloves
1 tsp. vanilla
2 cups rolled oats
1 cup finely shredded carrots
1 / 2 cup raisins or chocolate chips (optional)

In a mixing bowl beat margarine or butter with electric mixer
on medium to high for 30 seconds or until softened. Add
about half of the flour, the brown sugar, sugar, egg, baking
powder, baking soda, cinnamon, cloves, and vanilla. Beat
until combined, scraping sides of bowl occasionally. Stir in
remaining flour. Stir in oats, carrots, and raisins/chocolate
chips, if desired. Drop dough by rounded teaspoons 2 inches
apart onto an ungreased cookie sheet. Bake in a 375° oven
for 10-12 minutes or till edges are golden. Makes about 4
dozen.

1 cup butter or margarine
1 cup brown sugar
1 cup white sugar
1/2 teaspoon lemon extract or orange peel, grated
3 eggs, slightly beaten
5 cups flour
1/2 teaspoon soda
2 teaspoons baking powder
1/2 teaspoon nutmeg
1 cup sour cream

Cream butter and sugars, add extract and eggs. Add sifted dry ingredients
alternately with sour cream. Chill; roll and cut into desired shapes. Bake on
greased cookie sheets at 375 degrees for 10 to 12 minutes. NOTE: These may
also be dropped and flattened with bottom of a glass. YIELD: 3 to 4 dozen.

3 cups sifted flour
1 1 / 2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 cup soft butter
1 slightly beaten egg
3 tablespoons heavy cream
1 teaspoon vanilla

Sift together into mixing bowl - flour, baking powder, salt and
sugar. Cut in butter until particles are fine. Add egg, cream,
and vanilla. Blend thoroughly. Dough may be chilled if
desired. Roll out on floured surface to 1/8 inch thickness.
Sprinkle with sugar, cut with cookie cutters. Sprinkle with
sugar after cutting (if not frosting after baking.) Place on
ungreased baking sheets. Bake at 400 for 5-8 minutes until
delicately brown. Enjoy!

1 1 / 2 cup packed brown sugar
1 cup butter
2 eggs
1 tbsp. grated orange peel
1 tsp. vanilla
3 cups all purpose flour
2 tsp. baking soda
1 / 2 tsp. salt
3 / 4 cup buttermilk
1 recipe orange icing

Cream sugar & butter. Beat in eggs, orange peel & vanilla till
fluffy. Stir together dry ingredients, beat into sugar mixture
alternating with buttermilk. Bake on ungreased cookie sheet
in 350° oven for 10-12 minutes. Frost with orange icing.
Makes 72 cookies.

Orange Icing:
Mix 1 tbsp. grated orange peel, 3 tbsp. orange juice, 3 tbsp.
butter & 3 cups powdered sugar.

1 cup hot water
1 1 / 2 cups pitted dates, cut in small pieces (use scissors)
3 / 4 cup sugar (white)
3 / 4 cup brown sugar; packed
1 / 2 cup soft oleo (margarine)
2 eggs
1 cup orange juice (use frozen and only dilute with 2 cans of water)
2 cups cutup orange gumdrops (again use scissors - I use red &
green gumdrops)
1 tsp. grated orange peel
4 cups flour
2 tsp. baking powder
2 tsp. soda
1 tsp. salt

Pour hot water over dates; let stand 15 min. In a large bowl, cream
together the 2 sugars and oleo. Beat in eggs. Add orange juice. Stir in
dates (including water), gumdrops & orange peel. Stir in remaining
ingredients. Divide dough into 2 greased loaf pans. Bake at 350° for 1
hour or when tester comes out clean. Small loaves can be made from
this and given as holiday gifts.

1/2 cup butter
1 cup brown sugar
1 egg 2 cups flour
1/2 tsp. each baking soda & baking powder
1/4 tsp. salt 1/4 tsp. anise
1 tsp. lemon extract

Cream butter with sugar and egg. Sift flour, salt, baking soda & baking
powder. Add flavoring and extract. Roll very thin using Christmas cookie
cutters. Cut out place on greased cookie tin. Bake at 350 degrees for 8
minutes. Frost with butter cream and decorate.

Dough - mix together:
1 cup of shortening
1 cup of peanut butter
1 cup of sugar
1 cup of light brown sugar
2 eggs.

Sift and stir in:
1 teaspoon of baking power
2 1 / 2 cups of flour
1 1 / 2 teaspoons of baking soda
1/2 teaspoon of salt

Chill dough for about an hour. Roll out the dough and use a 2 inch
round cookie cutter to cut out circles. On half the cookies, place about
1 teaspoon of grape jelly (or strawberry jelly) in the middle. Take one
of the non-jelly cookies and place it on the top of the jelly cookie.
Pinch around the outside to close. It is okay if the top cookie cracks a
little bit when it is put on. Place on a slightly greased pan. Bake at 375
degrees for about 10-15 minutes or until golden brown. Let cool and
enjoy!

1/2 cup margarine at room temp
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp. vanilla
1/2 tsp. salt
3/4 tsp. baking soda
1 1 / 2 cups flour
1 bag mini chocolate/peanut butter cups

Cream margarine, peanut butter and sugars. Add egg and mix. Add
remaining ingredients. Mix and roll into 1” balls. Using small muffin
pans with mini paper baking cups, place one ball in each. Bake at
375 degrees for 8-10 minutes. After removing from oven and while
hot, put a mini peanut butter cup in the center and press down slightly.
Let cool before removing.

4 cups sugar
2 sticks butter or margarine
1 cup milk
1 cup peanut butter (either Jif-type or all natural, creamy or chunky)
1 tsp. vanilla
6 cups quick oatmeal

Mix together sugar, butter and milk in large sauce pan on low heat.
Once butter is melted, turn up heat and bring to a rolling boil for 3
minutes stirring frequently. Take off heat and quickly stir in peanut
butter, vanilla and oatmeal. Mix well, then drop either by teaspoon or
tablespoon onto wax paper or foil. Ready in 10 minutes.

1 cup butter flavor Crisco
2 tbsp. milk
3 / 4 cup powdered sugar
1 1 / 2 tsp. vanilla
1 3 / 4 cup all purpose flour
1/4 tsp. salt (optional)
1 cup uncooked oatmeal
1 / 2 cup finely chopped pecans

Heat oven to 325°. Beat Crisco, powdered sugar, milk & vanilla until
creamy. Add combined flour, oats, pecans & salt. Mix well. Shape
rounded teaspoonfuls into balls. Bake on ungreased cookie sheet
15 - 18 minutes or until bottoms are light golden brown. Roll in
powdered sugar while warm. Cool completely on wire rack. Reroll in
powdered sugar*. About 4 dozen.

*Variation: Roll in powdered sugar only once. Microwave 1 / 2 cup
semi-sweet chocolate pieces and 1 tsp. Crisco on high, 1-2 minutes,
stirring every 30 seconds until smooth. Drizzle over cookies.

1 box Devils food cake mix
1 box vanilla instant pudding
4 eggs
1 cup water
1/2 cup oil

Mix above and bake in 3 layer pans.

Filling:
1 cup sugar
1 cup milk
12 large marshmallows
1 tsp. vanilla

Mix above and cook over low heat until marshmallows melt. Add 1
pound of coconut and continue to cook over low heat for about 5 min.
Spread between cooled cake layers.

Frosting:
1 cup sugar
1/3 cup Carnation milk
1/2 stick margarine
6 large marshmallows
1/2 tsp. vanilla
4 oz. chocolate chips

Cook first 5 ingredients for 6 minutes over low heat. Remove from
heat. Add chocolate chips. Put frosting over coconut filling then frost
sides and top with remainder.

2-3oz. pkgs. lime Jell-O
2 cups boiling water
1 pint lime (or lemon-lime) sherbet
1-8 3 / 4 oz. can crushed pineapple, undrained.
1 1 / 2 cups small-curd, cream style cottage cheese

Dissolve Jell-O in boiling water. Add sherbet, a spoonful at a time. Stir
until melted. Add undrained pineapple, chill until partially set. Fold in
cottage cheese. Will fill a 6 1 / 2 cup mold. Chill until set, about 5
hours. Unmold, serve and enjoy! Makes about 10 servings.

A crisp autumn evening is the perfect time to enjoy these sweet-and
sour apple pork chops. Accompanied by roasted potatoes, this dish
becomes a comforting cool-weather meal.

PREP: 15 minutes
COOK: 18 minutes
MAKES: 4 servings

2 teaspoons olive oil
4 boneless pork loin chops, 3/4-inch thick
(about 5 ounces each), trimmed
Salt and ground black pepper
2 large Golden Delicious apples
(about 1 pound), cored, each cut into 12 wedges
1 medium yellow onion, sliced
1/4 cup dried cranberries
2 teaspoons grated peeled fresh ginger
3/4 cup apple cider or apple juice
1 tablespoon cider vinegar

1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot.
Add pork; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Cook pork about 8 minutes or until browned on the outside and still
slightly pink on the inside, turning over once. Transfer pork to platter;
cover with foil to keep warm.

2. Reduce heat to medium-low. To same skillet, add apples, onion,
dried cranberries, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Cover skillet and cook mixture about 8 minutes or until apples and
onion are tender and lightly browned, stirring occasionally.

3. Remove cover and add apple cider and vinegar; heat to boiling
over medium-high heat and cook until juice reduces slightly, about 2
minutes. To serve, spoon apple chutney over pork.

Each serving: About 320 calories, 30g protein, 29g carbohydrates,
10g total fat (3g saturated), 4g fiber, 85mg cholesterol, 380mg
sodium.

(c) 2007 Hearst Communications, Inc. All rights reserved

4-5# Roast
1 / 2 c. margarine
Dash Cayenne pepper
2 cups beef broth
12 tbsp. brown sugar
12 tbsp.
Worcestshire sauce
4 cups chopped onion
4 tbsp. dry mustard
12 tbsp. vinegar
4 cans (6oz) tomato paste

Mix all together and put over roast. Cover and cook 4-6 hours in
crock-pot. When all done take fork and shred the beef.

1 / 2 c. shortening
1 1 / 4 c. brown sugar, firmly packed
2 eggs
1 tsp. vanilla
1 1 / 2 c. mashed cooked or canned pumpkin
2 1 / 2 c. sifted flour
4 tsp. baking powder
1 / 2 tsp. salt
1 / 2 tsp. ground cinnamon
1 / 2 tsp. ground nutmeg
1 c. raisins
1 c. chopped nuts

Cream together shortening and brown sugar. Add eggs; beat
thoroughly. Mix in vanilla and pumpkin. Sift together dry ingredients.
Blend into creamed mixture. Stir in raisins and nuts. Drop dough by
heaping teaspoonfuls about 2” apart onto greased baking sheet.
Bake at 350° about 15 minutes, until lightly browned. Remove
cookies and cool on racks. Makes 5 dozen.

1 yellow cake mix
1 stick of melted butter
1 egg

Mix above ingredientstogether for crust. Press into a greased 13”x9”
cake pan.Mix together the rest of the ingredients until smooth. Pour
over crust.

1 tsp. vanilla
1 15 oz. can pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1 pkg. cream cheese, room temp.
1 16 oz. box powdered sugar
1 stick melted butter
3 eggs

Bake 350°, 40-50 min. Center should be gooey, not firm.

1 (15 oz. can) pumpkin 4 eggs
1 cup veg. oil 2 cups sugar
2 cups flour 1 tsp. baking soda
1 tsp. baking powder 1 tsp. cinnamon
1 / 2 tsp. salt

Beat together eggs, oil, pumpkin and sugar. Stir in remaining
ingredients until evenly mixed. Pour into greased 9x13 pan. Bake at
350° 30 to 40 min. or until center springs back when touched. Serve
with whipped topping or ice cream.

1 box cake mix (your choice)
2 eggs, slightly beaten
8 oz. Cool Whip

Preheat over to 350. Mix all ingredients together with mixer on
medium speed until well mixed. Drop by teaspoon onto lightly
greased cookie sheet. Bake 8 to 10 minutes or until lightly brown.

(Good at Christmas)

1 cup butter (no substitute)
soften (two sticks)
1/2 cup sugar
1 egg
1 teaspoon vanilla
2 1 / 4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam - could be sugar free

Cream butter & sugar. Beat in egg & vanilla. Gradually add flour,
baking powder & salt. Mix well. Divide the dough into 4 portions.
Shape into 10 in. by 2 1 / 2 in. logs. Place into greased cookie sheet 4
inches apart. Make an impression down the center of each log. I use a
wooden spoon handle. Bake at 350 º for 10 min. Take out of oven. Fill
the logs with jam. Bake at 350 º for 10-15 minutes more; until lightly
brown. Cool for 10 min. Drizzle glaze over each log.

Glaze:
1 cup 10X sugar
2 teaspoons evaporated milk
1/2 teaspoon vanilla

4 8-inch whole wheat tortillas, softened
1/2 cup fat-free Thousand Island dressing
4 oz. cooked turkey (and/or pastrami or corned beef )
4 slices (3/4 oz. each) Swiss cheese
1 cup well-drained Krrrrisp Kraut, Silver Floss or Bush’s Best
Sauerkraut

Spread each tortilla with 2 Tbsp. dressing. Top with 1 oz. turkey, 1
slice cheese and 1/4 cup sauerkraut. Fold opposite edges of tortilla
over to cover filling. Roll up from one unfolded edge to the other,
forming wrap sandwich. Microwave each 20 seconds to 30 seconds
or serve at room temperature. Serves four.

2 cups sugar
3 eggs
1 cup butter or margarine, softened
2 tsp. vanilla
4 cups flour, divided
1 tsp. baking soda
1 tsp. salt
1 (15 oz.) carton ricotta cheese

Frosting:
1 (3oz.) pkg. cream cheese, softened
1/2 cup margarine or butter
1 tsp. vanilla
1 cup confectioners’ sugar

Preheat oven to 350°. In mixing bowl, beat sugar and butter until
combined. Add eggs and vanilla. Beat until creamy. Add half of flour,
baking soda and salt. Blend well. Stir in remaining flour and ricotta
cheese. Drop onto ungreased cookie sheet. Bake for 12 minutes, or
until bottoms are browned. Cool. For frosting, mix all ingredients until
fluffy. Frost cookies. Cover and store in refrigerator. Makes 5 1 / 2
dozen.

Variation : For bars, spread dough in 15” x 10” x 1” jelly roll pan. Bake
for 20-25 minutes. Drop remaining dough for cookies. Makes bars
and 1 dozen cookies.

1 cup butte
2 cups sugar
4 eggs
3 1 / 2 cups plain flour
3 tsp. baking powder
1 / 4 tsp. salt
1 / 2 cup milk
1 / 2 cup rum

Cream butter & sugar. Add 1 egg at a time. Sift flour, baking powder
& salt. Add alternately with milk. Beat in rum. Pour into a well-greased
bundt pan. Bake at 325° for 1 hour and 20 min.

Rum glaze - boil 3-4 min.
1 cup brown sugar
1 cup white sugar
1 stick butter
1 cup water
pinch of salt 1 / 2 cup rum.
Pour over cake & enjoy!

1 egg (beaten)
1 pint oysters
1 cup milk
1 / 2 cup melted butter
1 tsp. baking powder
Season to taste pepper/salt
2 cups broken cracker crumbs or oyster crackers

Mix all ingredients together except the cracker crumbs. Put in
greased/oiled dish. Sprinkle crackers on top. Bake at 425° for
about 30 minutes.

2 cups broccoli florets
1 cup cauliflower florets
1/4 cup low-fat mayonnaise
1 tablespoon dry sherry
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon pepper, or to taste

Steam broccoli and cauliflower over boiling water in covered pot for about 6
minutes or until crisp-tender. Stir together remaining ingredients in a small
bowl. Taste and adjust seasoning. To serve, arrange vegetables on serving
plate and drizzle with sauce.

Tip: Substitute steamed asparagus spears and carrot strips for a colorful
variation. For a simple shortcut, place vegetables and 1 / 4 cup water into a
medium microwave-proof dish. Cover and microwave on high for about 5
minutes. Drain well.

1 1/2 cups confectioner’s sugar
1 cup butter or margarine
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Mix sugar and butter. Add the egg and vanilla mixing thoroughly. In a
separate bowl, mix together dry ingredients. Blend into butter mixture.
Refrigerate dough 2 to 3 hours. Preheat oven to 375 degrees. Divide
dough in half and roll 3/16 inch thick on floured surface. Cut dough
with cookie cutter and sprinkle with sugar. Place on lightly greased
cookie sheet and bake 7 to 8 minutes or until delicately golden.

Copyright 2007 Northpole.com, LLC

2 cups chicken broth
1 large onion, chopped
1 1 / 2 cups mashed sweetpotatoes
15 oz. can creamed corn
1/2 tsp. dried sage
1/3 cup of crispy fried onions(canned)
1/2 tsp. cinnamon (sprinkled at serving if desired)

In a 2 quart saucepan, put chopped onions in the chicken broth.
(Cook until tender). Add the mashed sweet potatoes, creamed corn
and sage, blending well. Serve in bowls with shakes of cinnamon and
topped with the crispy onions if desired.

3 / 4 cup butter, softened
3 / 4 cup sugar
1 cup packed brown sugar
2 eggs
3 tsp. vanilla extract
1 tsp. baking soda
2 1 / 4 cups all-purpose flour
1 / 2 tsp. salt
2 1 / 4 cups old-fashioned oats
1 tsp. baking powder
1 pkg. English toffee bits (10 ozs.)
or almond brickle chips (7 1 / 2 ozs.)

Preheat over to 375°. In a mixing bowl, cream butter and
sugar. Add eggs one at a time beating well after each
addition. Beat in vanilla. Combine the flour, oats, baking
soda, baking powder and salt. Gradually add to creamed
mixture. Stir in toffee bits. Drop by rounded tablespoons
2 inches apart onto ungreased baking sheet. Bake at
375° for 10-12 minutes or until golden brown. Cool for 1
minute before removing from pans to wire racks. Yields:
About 4 dozen.

7 oz. (2 cups) elbow macaroni
1/3 cup butter
1/4 cup all-purpose flour
1-3/4 tsp. salt
1/8 tsp. pepper
1 tbs. minced garlic (in oil or water)
3-1/2 cups warm milk
2 10-oz. cans chicken gravy
4 cups cooked turkey, cubed
1 15-oz. can early June peas
2 oz. diced pimento, drained
2 4-oz. cans mushrooms, drained
1/4 cup butter, melted
1 cup bread crumbs
1/2 tsp. crushed parsley flakes

Cook macaroni in salted water (1 tbs. salt per 2 quarts of water); drain.
In a 4-quart saucepan, melt 1/3 cup butter. Blend in flour, salt, pepper
and garlic. Add milk all at once. Cook and stir until thickened and
bubbly. Stir in chicken gravy. Stir in turkey, peas, pimento, mushrooms
and cooked macaroni. Turn into a greased 13 x 9 x 2-inch baking
dish. Bake, covered with aluminum foil, at 350° F. for 30 minutes. Add
bread crumbs to 1/4 cup melted butter and combine with whisk in
small bowl; sprinkle over casserole. Crush parsley flakes in your
fingers and sprinkle over top. Bake uncovered for 10 minutes.
Serve hot.

1 / 2 cup milk
20 marshmallows
5 almond Hershey Bars (regular size)
1 pint heavy cream
4 tbsp. Confectionary sugar
2 cups graham cracker crumbs
4 tbsp. sugar
1 / 2 cup oleo (melted)

Melt marshmallows, chocolate bars and milk in double boiler and
allow to cool. Combine graham cracker crumbs and sugar and stir in
melted oleo. Place 1 / 2 of this mixture on large cookie sheet and
spread evenly. Whip cream and add confectionary sugar. Fold in
cooled chocolate mixture and pour over graham cracker crust. Place
other 1 / 2 of graham cracker crumbs over the top and refrigerate.
Very rich but delicious!

1 cut grated zucchini
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup nuts
1 cup raisins
2 cups flour
1 egg
1/2 cup margarine
1 cup sugar

Mix all ingredients together. Bake 12 to 15 minutes at 350 to 375
degrees.