Grilled Blueberry Cobbler:
You may not have an open hearth, but if you have a foil pan, you can grill this cobbler and serve it at your Fourth of July shindig. General Washington would have loved the sweetened, cooked fruit!

1/3 cup whole wheat flour
1/3 cup all-purpose flour
1/3 cup sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
2/3 cup 1% milk
2 tablespoons butter
2 cups fresh or frozen blueberries
1 tablespoon sugar
Whipping cream or whipped topping

1. Preheat grill to medium hot.
2. Put butter in an 8” x 8” foil pan, and heat on grill until butter melts.
3. In a medium bowl, combine the flours, 1/3 cup sugar, baking powder, and salt. Stir in the milk and mix the batter until smooth.
4. Pour melted butter into the batter and combine. Pour batter into the foil pan. Sprinkle the blueberries on top of the batter.
5. Sprinkle the tablespoon of sugar over the top.
6. Bake on grill 30 – 35 minutes or until lightly brown.
7. Serve warm with a dollop of whipping cream.

Chicken Caesar Pitas

1 can (5 ounces) chunky white meat chicken packed in water, drained
1 cup chopped romaine lettuce
1 Roma tomato, chopped
1/4 cup grated Parmesan cheese
1/3 cup fat-free Caesar dressing
2 whole-wheat pita bread, cut in half

In a bowl, add the chicken, lettuce, tomato, Parmesan cheese and Caesar dressing. Toss to mix evenly. Stuff the chicken mixture into the pita bread halves.

Strawberry Yogurt Smoothie

1 carton low fat strawberry yogurt
7-10 frozen strawberries
1 banana
1 cup orange juice

Place all ingredients in blender. Blend until smooth. Pour into glasses.
Servings: 4

Creamy Chicken Dijon over Noodles - (a 15-minute meal)

1 tablespoon olive oil
1 teaspoon minced garlic
1 pound skinless, boneless chicken breast strips
8 ounces dry egg noodles
1 small head of broccoli, chopped into bite size pieces
1 can (7 ounces) mushrooms, drained
¼ cup Dijon mustard
½ cup light sour cream

1. Bring to boil a large pot of water.
2. In a skillet, add the olive oil, minced garlic and chicken strips. Sauté 7-8 minutes until chicken is no longer pink.
3. Add noodles to boiling water and set timer for 6 minutes.
4. Add mushrooms to chicken and cook 1 minute.
5. Mix together the mustard and sour cream. Add to chicken mixture. Heat through.
6. When the timer goes off, toss broccoli in with bubbling noodles. Set timer for 2 more minutes. When the timer goes off, quickly drain.
7. Serve the creamy chicken Dijon over the noodles and broccoli mixture.
8. Serve with fresh fruit of choice, tomato slices and a glass of chilled milk.

Servings: 4

Sautéed Greens

8 cups coarsely chopped leafy greens (mustard greens, spinach, kale, collards, or Swiss chard)
2 tablespoons olive oil
4 garlic toes, minced
2 cups coarsely chopped onion
¼ teaspoon salt
¼ teaspoon black pepper
½ to 1 cup water as needed for cooking
2 tablespoons cider vinegar

1. In a large nonstick skillet, heat oil for 1 to 2 minutes. Add garlic and sauté for 2 to 3 minutes.
2. Add onion and continue to sauté for 5 minutes.
3. Add chopped greens, cook, stirring as needed to coat with oil. Cook about 5 minutes. Reduce heat to low.
4. Add about ½ cup water, cover and cook 10 to 15 minutes until greens are tender. Add water as needed to prevent greens from sticking to skillet.
5. Add vinegar, stir to combine. Cook covered another 2 to 3 minutes.
6. Serve hot.


Servings: Makes 6 (1/2 cup) servings

Southwestern Rub
4 t. chili powder
1 t. oregano
3/4 t. ground cumin
1/4 t. garlic powder

Combine ingredients and rub on surface of meat. Grill meat until appropriate doneness. Makes enough for 1-1 1/2 pounds of meat. Works well with chicken and pork.

Pineapple Orange Slushy

2 cups canned crushed pineapple, lightly drained
1/2 cup evaporated skim milk
1/4 cup frozen orange juice concentrate
10 ice cubes

Combine pineapple, milk and orange juice in blender. Blend until smooth. Add ice cubes, one at a time and blend until thick and smooth. Pour into glasses.

Servings: 4

Blueberry Lemon Muffins

2 cups biscuit baking mix
1/2 cup plus 2 tablespoons sugar, (divided)
1 egg
1/2 cup fat free sour cream
1/2 cup vanilla low fat yogurt
1 cup fresh or frozen blueberries
1/2 teaspoon lemon extract

1. In a large bowl, combine the biscuit mix and the 1/2 cup sugar.
2. Whisk together the egg, sour cream, yogurt and lemon extract.
3. Stir into the dry ingredients just until moistened.
4. Fold in the blueberries.
5. Fill greased or paper-lined muffin cups half full.
6. Sprinkle remaining sugar on top of each muffin.
7. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean.
8. Serve warm.

Servings: 12

Strawberry Vinaigrette

1 cup strawberries
4 teaspoons rice vinegar
4 teaspoons lemon juice
1 tablespoon sugar
1 ½ teaspoons honey
¼ teaspoon salt
1/8 teaspoon each garlic powder, onion powder, dried basil leaves, dried parsley, pepper
¼ cup olive oil

Puree strawberries in blender. Add remaining ingredients except oil and blend. Gradually add oil while blending on low speed.

Servings: 4

Chunky Vegetarian Chili

1 tablespoon vegetable oil
2 cups chopped onion
½ cup chopped yellow pepper
½ cup chopped green pepper
2 garlic toes, minced
1 tablespoon brown sugar
1 ½ tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
2 (16 oz) cans stewed tomatoes (do not drain)
2 (15 oz) cans black beans, rinsed and drained
2 (15 oz) cans pinto beans, rinsed and drained

Heat the oil in a Dutch oven over medium heat.
Add onion, peppers and garlic; sauté 5 minutes or until tender.
Add sugar and remaining ingredients, and bring to a boil.
Reduce heat and simmer 20 minutes.

Servings: 10

Baked Oatmeal

2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1/3 cup raisins or other chopped dried fruit (optional)
3 tablespoons chopped nuts (optional)
1 cup milk
½ cup applesauce
2 tablespoons oil
1 beaten egg

Combine all ingredients in a bowl and stir well.
Pour into a greased 8x8-inch baking pan.
Bake in a preheated oven at 350 degrees for 25 minutes.
Serve warm with milk.

Servings: 4

Salmon Salad

1 can salmon
2 hard-boiled eggs, chopped
1 rib celery, diced
1 small red onion (1/4 cup), diced
1 dill pickle, diced
2 tablespoons low fat mayonnaise
2 tablespoons low fat plain yogurt
1 teaspoon Dijon mustard
½ teaspoon sugar

Place all ingredients in a bowl and stir to blend. Serve with whole grain bread or whole grain crackers.

Servings: 6

Apple Cake
Cake:
5 cups apples (unpeeled and chopped)
1 1/3 cups sugar
½ cup vegetable oil
2 eggs, slightly beaten
2 teaspoons vanilla
1 cup whole-wheat flour
1 cup flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup chopped nuts (optional)

Stir all ingredients until completely blended. Pour into a greased 9x13-inch baking pan. Bake in preheated oven at 350 degrees F. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean.

Topping:
2/3 cup brown sugar
¼ cup lowfat milk
1 tablespoon flour
1/3 cup powdered sugar

While cake is baking, heat to boiling the brown sugar, milk and flour. Stir occasionally.  Remove from heat and mix in powdered sugar. Drizzle over hot cake.
Servings: 12-16

Healthy Egg Salad

1/4 cup onion, finely chopped
12 large eggs, hard-boiled, peeled and cut into sixths
1 stalk celery, chopped
1/2 cup plain yogurt or low-fat mayonnaise
1 tablespoon dried dill
2 tablespoons mustard
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1. In a large bowl, mix together the onion, celery, yogurt or mayonnaise, dill, mustard, lemon juice,  pepper and salt.
2. Add the eggs to the mixture and gently mix together.
3. Use in sandwiches or pita pockets. Layer with lettuce and tomatoes.

Traditional Irish Stew

1 ½ - 2 pounds boneless lamb shoulder, cut into 1-inch cubes
4 medium potatoes, sliced ½ inch cubes
1 medium onion, chopped
2 stalks celery, sliced ¼ inch cubes
4 medium carrots, peeled and sliced ½ inch cubes
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried thyme
1 tablespoon dried parsley
1 cup water

Preheat the oven to 325 degrees F.
1. In large Dutch oven or covered casserole, layer the ingredients in the following order: lamb, potatoes, onions, celery, and carrots.
2. Sprinkle with salt, pepper, parsley and thyme.
3. Add the water to the pot, cover, and slowly bring to a boil over medium-low heat.
4. Let simmer for 5 minutes, and then transfer the pot to the oven and bake. Do not lift the lid for 2 to 2 ½ hours, until the lamb is tender.
5. Stir gently to mix and serve.

Spinach-Lentil Soup
½ pound lentils, washed
5 cups chicken broth
1 tablespoon olive oil
½ tablespoon butter
1 small onion, chopped
1/8 teaspoon garlic powder
1 rib celery, finely chopped
1 (10 ounce) box frozen, chopped spinach
¼ cup lemon juice
ground pepper to taste
salsa (option)

Heat oil and butter in a large pot.  Add onion, garlic, and celery. Sauté over medium heat until tender. Add lentils and broth and simmer for 30 minutes until lentils are tender. Add spinach, lemon juice and pepper. Cook gently for 15 minutes to blend flavors. Serve with salsa if desired.

Crockpot Chicken Fajitas

1 pound skinless, boneless, chicken breasts, cut into small strips
1 small onion, chopped
1 small green pepper, cut into strips
1 small red pepper, cut into strips
1 small yellow pepper, cut into strips
5-10 jalapeno pepper rings from a jar (to desired taste)
½ teaspoon garlic powder
1 teaspoon ground cumin
1 (15 ounce) can beans (kidney, pinto or black), drained and rinsed
1 packet (1.27 ounces) fajita seasoning mix
12 flour tortillas (8 inches)
3 tomatoes, chopped
1 cup shredded lettuce
12 tablespoons light sour cream

Place in a crockpot the chicken, onion, peppers, jalapeno peppers, garlic, cumin, beans, and fajita mix. Mix well.

Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

Just before serving:
Warm tortillas in the microwave. Spoon chicken mixture on each tortilla. Top with tomatoes, lettuce and sour cream.

Quick Minestrone Soup

1 cup carrots, thinly sliced
1 small zucchini, chopped
½ cup onion, chopped
½ cup chopped celery
2 cans (14 ½ ounces each) low sodium chicken broth
2 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ½ ounces) dark red kidney beans, rinsed and drained
1 cup medium shell pasta, uncooked
1 cup frozen Italian-style green beans
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
2 ounces (½ cup) Parmesan cheese, grated

Combine all ingredients, EXCEPT Parmesan cheese in a large pot. Bring to boil. Reduce heat.
Cover and simmer 20-25 minutes until vegetables are crisp-tender. Ladle into serving bowls and top with grated Parmesan cheese.

Servings: 6

Chocolate Dipped Strawberries

8 ounces quality dark chocolate
12-14 large strawberries, rinse with water and pat dry

1. Melt chocolate over a double boiler.
2. Dip fresh strawberries in the melted chocolate until three quarters covered.
3. Put berries on a sheet of waxed paper to cool.
4. Let set until chocolate hardens.

Servings: 6-7

Strawberry Yogurt Smoothie

1 carton low fat vanilla yogurt
7-10 frozen strawberries
1 banana
1 cup lowfat milk

1. Place all ingredients in blender.
2. Blend until smooth.
3. Pour into glasses

Servings: 4

Cinnamon Popcorn
1/2 tablespoon cinnamon
1 packet Equal or Splenda, no calorie sweetener
1 package 100 calorie microwave Pop Secret 100 calorie popcorn
I Can't Believe Its Not Butter

Mix together the artificial sweetener and cinnamon.
Pop popcorn according to directions and place in large bowl.
Spray with I Can't Believe Its Not Butter.
Sprinkle with cinnamon mixture.
Toss or stir to coat evenly.

Number of Servings: 1

Spicy Sweet Potato Fries
2 medium sweet potatoes, washed and cut (lengthwise) into strips (1/3 inch on each side)
1 1/2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon onion powder

1. Line cookie sheet with aluminum foil or parchment paper.
2. Preheat oven to 450 F.
3. In a small mixing bowl, combine all ingredients. Mix to evenly coat potato strips.
4. Place potato strips on lined cookie sheet (allow space between individual strips for even cooking).
5. Bake for 15 minutes (or until potatoes become crispy) turning strips every 5 to 7 minutes (or as needed).

Makes 4 servings.

Easy Vegetable Squares
2 8-ounce packages refrigerated low-fat crescent rolls
1 8-ounce package low fat cream cheese, softened
1 3-ounce package low fat cram cheese, softened
1/3 cup low fat mayonnaise
1 teaspoon dried dill weed
1 teaspoon buttermilk salad dressing mix (1/4 of 0.4 ounce package)
3 cups vegetable toppings:
(finely chopped broccoli, cauliflower, green pepper, seeded tomato, celery, or shredded carrots)
1 cup low fat shredded cheddar cheese

For crust, unroll crescent rolls and pat into a 15 ½ x 10 ½ baking sheet. Bake according to package directions. Cool.

Meanwhile, in a small mixing bowl mix together the cream cheese, mayonnaise, dill weed, and salad dressing. Spread evenly over cooled crust.

Sprinkle with desired vegetable toppings and cheese.

Servings: 32

Apple Bran Muffins
 
½ cup flour
½ cup whole wheat four
1 cup oat bran or rolled oats
¾ cup brown sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large tart apples, peeled, cored and shredded
1 ½ cups carrots, shredded
1 cup chopped walnuts or pecans
½ cup raisins (optional)
2 eggs
½ cup milk
¼ cup oil
Preheat oven to 375 degrees F. Line muffin tins with liners. Place all ingredients in a large bowl and stir just until moistened. Fill muffin tins about ¾ full. Bake for 18-20 minutes.
Servings: 18

Spinach Dip in Pumpernickel

1 ½ cups plain non-fat yogurt or light sour cream
1 cup Miracle Whip Light
1 package dried vegetable soup mix (Knorr or Mrs. Grass)
2 packages (10 ounces each) frozen chopped spinach
1 can (8 ounces) sliced water chestnuts, drained and chopped into small pieces
1 large round loaf of pumpernickel bread

1. Thaw the spinach in the microwave. Squeeze out all the excess water.
2. Mix all ingredients and refrigerate 3 hours before serving.
3. Using a knife, hallow out a large hole in the bread. Fill the hole with dip. Cube the bread you have removed to serve on the side for dipping. When the cubes are gone, invite guests to tear bread from the bread bowl.

Soft Pretzels
2 packages active dry yeast
2 tablespoons sugar
2 teaspoons salt
1 cup water
2 cups milk
7 ½ cups sifted flour
2 quarts water
1 tablespoon baking soda
1 egg, beaten
1 tablespoon water
coarse salt

In a large mixing bowl, mix together the yeast, sugar and salt. In a saucepan, combine the water and milk. Heat to lukewarm (115-120 F). Pour milk mixture over yeast, sugar and salt.  Add 3 cups flour and beat at medium speed with an electric mixer for 2 minutes. Stir in remaining flour to make a soft dough. Turn dough onto a floured surface and knead until smooth, about 10 minutes. Place in a greased bowl and lightly grease top of dough.Cover and let rise until double in size.

Divide the dough into 20 equal pieces. Roll each piece into a 20-inch rope. To form a pretzel shape: Form a large loop. Twist rope once 3-inches from ends.Bring down ends of rope and pinch to opposite sides of pretzel.
Place on a lightly floured surface. Repeat with remaining dough and let rise uncovered for 30 minutes.

Heat 2 quarts of water in a large pot, add baking soda, and bring to boil. Add pretzels to boiling water, three at a time. Boil 1 minute. Remove with a slotted spoon and let water drain off. Place pretzels on a well-greased baking sheet. Combine egg and 1 tablespoon water. Brush pretzels lightly with egg mixture. Sprinkle lightly with salt.

Bake in 400 oven for 18 minutes or until golden brown.
Serve warm.

Makes 20 pretzels.

Baklava Nut Cups

1 box (2.1 oz) frozen mini fillo shells
2/3 cup chopped mixed nuts of your choice
¼ cup honey
1 teaspoon water
½ teaspoon cinnamon

Heat oven to 350 F.
Mix together the honey, cinnamon and water. Fill the shells with nuts and place on the baking sheet. Bake about 8 minutes until shells are lightly browned. Remove from the oven and drizzle honey mixture on top of nuts.  Serve warm or at room temperature.

Serves: 15
 

Pear Crisp

4 large pears, firm yet ripe, peeled, cored and sliced
¼ cup raisins (optional)
1 tablespoon lemon juice
2 tablespoons sugar
2 tablespoons flour
1/8 teaspoon nutmeg
pinch of cloves

Topping:
1/ 4 cup rolled oats
1 tablespoon nuts (walnuts, almonds or pecans), chopped
3 tablespoons all-purpose flour
3 tablespoons whole wheat flour
3 tablespoons packed brown sugar
1/8 teaspoon cinnamon
2 tablespoons canola oil

Preheat oven to 375.
Lightly spray an 8 or 9 inch round baking dish with 3-inch high sides.

In a bowl, toss pears with next 6 ingredients. Spoon mixture into prepared baking dish.
In a bowl, mix together the topping ingredients and stir lightly.
Spoon topping over pear mixture, pressing down gently.
Bake 45-50 minutes until topping is brown and pears bubbling. Serve hot.

Makes 6 servings.

Swirled Mint Cookies

1 cup butter, softened
¾ cup sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
10 drops red food coloring
10 drops green food coloring
1 tablespoon sugar

In a large mixing bowl, cream the butter and ¾ cup sugar. Beat in egg and extracts. Combine the flour, baking powder and salt. Gradually add to creamed mixture.
Divide dough into thirds. Stir red food coloring into one portion of dough. Stir green food coloring into another portion. Leave remaining dough plain. Cover and refrigerate for at least 1 hour.
Divide each portion of dough into four equal pieces. With lightly floured hands, roll each piece into a 12-inch rope. Place a red, a green and a plain rope next to each other. Cut through all three ropes at 1-inch intervals, forming sets of the three differently colored dough's. Repeat with other ropes.
Roll each set of dough into a ball. Place balls 3 inches apart on ungreased baking sheet. Flatten to 1/8 inch thickness with a glass dipped in remaining sugar. Bake at 375 for 8 minutes until bottoms are lightly browned. Remove to wire rack and cool completely.

Servings: 4 dozen cookies

Burgoo

Burgoo is a perfect recipe in which to use wild game and tough cuts of meat. Burgoo used to be made in a huge hog-butchering kettle over an outdoor fire. It can be varied according to meat and vegetable preference and availability. This recipe is for stovetop, but can easily be prepared in your crockpot.

In a large pot, mix:
1 pound stewing beef or pork shoulder, cut into 1-inch pieces
1 pound wild game (rabbit, squirrel, venison), cut into 1-inch pieces
4 cups chicken broth or stock
Bring to a boil, then simmer 1 hour.

Add to the pot:
2 cups chicken, turkey or pheasant, cut into 1-inch pieces
Simmer 30 minutes more, until meat is tender.

Add:
1 (28 ounce) can chopped tomatoes
1 cup lima beans
1 green pepper, chopped
½ cup diced onion
1 cup corn
1 cup potatoes, chopped
1 cup carrots, chopped
½ cup celery, chopped
1 cup chopped cabbage
½ cup okra
1 bay leaf
1 tablespoon of Worcestershire sauce
salt and pepper to taste

Simmer 45 minutes, until vegetables are tender. Add water as needed. Burgoo is best served as a thick stew with cornbread.

Sweet Venison Kabobs is perfect for the grill and uses a wonderful marinade for added flavor.

2 pounds venison loin, cut into 2-inch cubes
1 pound of fresh, whole button mushrooms, rinsed
1 pint cherry tomatoes
1 can pineapple chunks, drained
½ cup low-sodium soy sauce
½ cup brown sugar
¼ cup olive oil

In a saucepan, combine soy sauce, sugar and oil. Heat over medium heat, stirring constantly, until sugar dissolves. Set aside to cool. Pour cooled marinate over venison cubes. Toss to coat. Refrigerate for 4-6 hours, stirring several times.

Thread venison, mushrooms, tomatoes, and pineapple each on separate skewers. Grill venison skewers over direct medium-heat for 20-30 minutes, or until steak has reached desired doneness, turning several times. Add skewers of mushrooms, pineapple and tomatoes the last 5 minutes of grilling.

Serves: 6

Last Minute Cheese and Herb Dinner Rolls

1 pop-can of refrigerated Reduced Fat Crescent Rolls
Mrs. Dash Garlic and Herb (no salt seasoning)
¼ cup low fat finely shredded cheddar cheese

Preheat oven to 375.
Open refrigerated roll pop-can. Unroll the crescent roll dough and lay it flat on a work surface. Spread about ½ tablespoon shredded cheese on each roll. Sprinkle lightly with Mrs. Dash Garlic and Herb seasoning then roll into crescents (start from the bottom of the triangle and roll toward the tip). Place on a baking sheet.

Bake for 11-13 minutes or until nicely brown. Serve warm.

Servings: 8
Calories: 125
Fat: 7 grams

New England Seafood Chowder

2 cups peeled and diced potatoes
1 cup peeled and diced carrots
1 (14 ounce) bag of frozen (cooked, peeled, deveined) salad shrimp, thawed and drained
1 small onion, finely chopped
2 stalks celery, diced
2 tablespoons canola oil
1 can corn, drained
1 (18.8 ounce) can Campbell’s Healthy Request or Healthy Choice New England Clam Chowder
1 ½ cups skim milk
pepper to taste

Place potatoes and carrots in a large saucepan, cover with water. Bring to boil and cook until tender. Drain off water.

Sauté shrimp, onion, and celery in oil until celery is tender. Add to potatoes and carrots.

Add corn, soup, and milk. Return to low heat.

Add pepper to taste. Serve warm.

Servings: 8-10

Frosted Pumpkin Cake
This recipe offers a different way to use pumpkin than the traditional pumpkin pie.
Both applesauce and canned pumpkin are used to substitute for the oil.

CAKE:
Cooking spray
1 tablespoon all-purpose flour
3/4 cup egg substitute (or 3 whole eggs)
1/3 cup granulated sugar
1/3 cup applesauce
1 (15-ounce) can pumpkin
2 teaspoons pumpkin-pie spice
1 (18.25-ounce) package yellow cake mix (such as Betty Crocker)

FROSTING:
2/3 cup (6 ounces) tub-style light cream cheese
1 1/4 teaspoons vanilla extract
3 1/2 cups powdered sugar

Preheat oven to 350°.
Coat a 13 x 9-inch baking pan with cooking spray; dust with flour.
To prepare cake, place the egg substitute, granulated sugar, applesauce, and pumpkin in a large bowl; beat with a mixer at high speed for 1 minute. Add pie spice and cake mix, beating at high speed 2 minutes. Pour batter into prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
To prepare frosting, place the cream cheese and vanilla in a large bowl; beat at medium speed until smooth. Gradually add the powdered sugar, beating just until blended. (Do not overbeat.) Spread frosting evenly over top of cake.

Makes 24 servings (serving size: 1 piece)
Can also be made into 24-30 cupcakes
Per Serving: 202 Calories, 3.7g fat, 4mg Cholesterol, 236mg Sodium, 40g Carbohydrate

Roasted Fall Vegetables

5-6 cups fall vegetables, chopped into small bite-size pieces (potatoes, sweet potatoes, carrots, broccoli, cauliflower, turnips, parsnips, etc)
1 tablespoon canola or olive oil
½ teaspoon curry powder
2 tablespoons lemon juice
2 tablespoons fresh minced parsley (1 tablespoon dried parsley)
1/8 teaspoon ground black pepper

Preheat oven to 400.
In a large bowl, toss all ingredients.
Spread in a single layer on baking sheet with rim.
Roast for 15 minutes.
Stir vegetables and return to oven.
Roast 5-15 minutes more until lightly browned and tender.
Serve warm.

Servings: 8-10

Roasted Pumpkin Seeds

2 cups pumpkin seeds (pull off strands, do not wash)
1 ½ tsp oil
1 tsp salt

Mix together and spread over cookie sheet. Bake at 250 for 45-60 minutes.
Stir occasionally.

Sticks, Stones, Brains, and Bones

4 cups popcorn
2 cups toasted oat cereal
2 cups pretzel nuggets or sticks
1 cup peanuts
2 tbsp margarine, melted
¼ cup parmesan cheese
1 tsp Italian salad dressing mix

In a large roasting pan, combine popcorn, cereal, pretzels, and peanuts.
Mix together.
Heat for 5 minutes in a 300 oven. Remove.
Drizzle with margarine.
Sprinkle on cheese and salad dressing mix.
Stir to coat all pieces..