1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup powdered milk
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 eggs, beaten
1 tablespoon honey
1 cup unsweetened apple juice concentrate, thawed 1 teaspoon vanilla extract

Directions
Preheat oven to 325 degrees F (165 degrees C).

Lightly grease the doughnut pan with cooking spray.

In a large bowl, stir together the all-purpose flour, whole wheat flour, powdered milk, baking powder, salt, cinnamon, and nutmeg.

16 Ounces Cream Cheese, Softened 1
1 +1/2 Teaspoons Vanilla
1 Egg, Beaten
1/2 Cup Sugar
1/2 Cup Raspberry Jam
2 Packages of Refrigerated Crescent Roll Dough
4 Ounces Sliced Almonds

Preheat oven to 350 degrees.

Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations.

Spread cream cheese filling on dough, leaving 1/4 inch edges.

Top with jam.

Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg.

Sprinkle with sliced almonds.

Salmon Party Ball

1 1lb. can salmon 1/4 t. salt
8 oz. cream cheese softened 1/4 t. liquid smoke
1 T. lemon juice 1/2 C. chopped pecans
2 t. grated onion 3 T. snipped parsley
1 t. prepared horseradish

Drain and flake salmon,removing skin and bones. Combine everything except pecans and parsley. Mix thoroughly and chill several hours. Combine pecans and parsley. Shape mixture into a ball. Roll in nut mixture and chill well before serving.

Garlic Cheese Dip

2 8oz. pkgs. cream cheese
2 jars Kraft Sharp Cheddar cheese
1 jar Kraft Blue Roka cheese
1 T. red wine vinegar
1 T. garlic powder

Soften cheeses. Combine all ingredients and mix well. Chill and serve.

1 lb. ricotta cheese
1 cup shredded mozzarella
pinch of black pepper
NY Style Pizza Dough http://www.michellesrecipeplace.com/node/3749

Preheat oven to 500F.

Take a 6 oz. dough ball and place on floured surface. Spread,with finger tips, to a 6 inch circle.

Place 2/3 cup cheese mix on one side and fold over other side. Seal with fingertips making sure no cheese mixture is in the seal.

Pinch the edge to assure a tight seal. Pat calzone to even filling inside. Check seal again for leaks.

Repeat with the others.

1 batch of NY Style Dough http://www.michellesrecipeplace.com/node/3749

Garlic Mixture:
1/2 lb. butter1 tablespoon granulated garlic
2 tablespoons
Italian Parsley, finely chopped
Romano Cheese

For Garlic Rolls: Stretch and shape dough evenly into an 18" circle.

Distribute 1 tablespoon oregano over dough surface.

Using a pizza cutter, cut dough into 16 equal pieces bycutting it as if you were cutting a pizza. Starting withthe outer edge, roll each dough piece towards the middle.Place on a lightly oiled baking sheet. Cover with plasticand allow to proof for 1 hour.

NY Style Dough

1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tblsp. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and flour. Stir with heavy spoon for 1 minute.
Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes.

Divide dough into portions:
6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch

(This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)

Shrimp Dip

3 cans small deveined shrimp
1 C. finely chopped celery
4 T. finely chopped onion
1 C. real mayonnaise
8 oz. pkg. cream cheese
1 can tomato soup (undiluted)
1 pkg. unflavored Knox gelatin
1 T. very hot water

Place cream cheese and tomato soup in a teflon pan and heat until cream cheese is melted. Mix thoroughly. Dilute Knox gelatin with hot water and stir into soup mixture. Combine all ingredients and chill overnight.

1 15−ounce Hormel Turkey With Beans, 99% Fat−Free Chili
1 8 oz. package fat−free cream cheese
1 cup reduced fat shredded sharp cheddar cheese

Allow the cream cheese to soften completely to room temperature.
Spread the cream cheese on the bottom of a shallow casserole type dish. Next, evenly spread the chili over the cream cheese.

Lastly, sprinkle the shredded cheese over the chili.

Bake at 350F for 20 to 25 minutes or until heated through.

Serve hot with baked tortilla chips.

Chili

Blue Cheese Dip:
2/3 cup nonfat plain yogurt
2 tablespoons reduced−fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped scallions
1/4 teaspoon coarsely ground black pepper

Chicken Strips and Celery Sticks:
1 teaspoon vegetable oil
1/2 pound skinless boneless chicken breasts, cut crosswise into
1/4−inch strips
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon Frank's original hot sauce

5 celery stalks, cut into 3−inch sticks

* 1 cup milk
* 1/4 cup vegetable oil
* 2 cups all-purpose flour
* 1/4 cup sugar
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 3 teaspoons ground cinnamon
* 1 cup blueberries

Butter 12 regular-size muffin cups and set aside.

Combine egg, milk, and oil in a medium bowl with a fork

In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon with a fork.

Make a well in the center of the dry ingredients. Pour the wet ingredients into it. Add the blueberries.

1 1/4 C. milk, scalded (do not let it boil), then cool to warm
1 tsp. salt
2 pkg. yeast
1/4 C. honey
3 Tbsp. sugar
2 eggs
1/3 C. Crisco, melted
3 1/2 C. flour, plus

Place all ingredients in mixing bowl and beat until smooth. Add enough of another 1 1/2 cups of flour to make a fairly soft dough.

In this stage either use dough hooks or knead in the flour by hand.
Let stand in a warm place for about 1 hour or until almost double in bulk.

Make into desired shapes and let rise in warm place on greased pans for 45 minutes or until fairly light.

2 1/4 lb. Tart Cooking Apples
3/4 C. Sugar
1 C. Water
2 Tbsp. Lemon Juice
1 C. Biscuit Mix
1/3 C. Milk
1 Tbsp. Sugar mixed with 1/2 tsp. Cinnamon

Pare, core and thinly slice apples.
Place apples in a 12 inch skillet or wide saucepan.
Add 3/4 cup sugar, water and lemon juice and stir well.

In small bowl, stir together the biscuit mix and milk until mix is moistened. Heat apple mixture to boiling. Drop dumpling mixture in 6 portions over apples. Simmer uncovered for 10 minutes.
Sprinkle with cinnamon and sugar.

1 pkg. Refrigerated Sugar cookie Dough
2 (8 oz.) Cream Cheese, softened and mixed with,
2/3 C. Powdered sugar
Assorted fruits: Strawberries, kiwi, grapes, etc.

Form cookie dough into 48 walnut-sized balls.
Place each into greased mini muffin tins.
Dredge tart shaper in powdered sugar and press to spread dough.

Bake at 375 degrees for 10 to 12 minutes.
Remove from oven and re-press.
Cool.

Place small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.

Place small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.

1 1/2 C. flour
1 1/2 C. beer
3 Large onions, sliced 1/4 inch thick and dried of moisture

Oil for frying

Mix flour and beer. Cover and let sit at room temperature for at least 3 hours.
Dip onion rings and fry in hot oil

1−1/2 cups warm water (105F)
4 1/2 cups flour
1 tablespoon olive oil
2 1/2 teaspoons sugar
2 1/2 teaspoons salt
1/2 teaspoon yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute.
Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into 6 oz. portions (yield for this recipe is 5).

2/3 cup raw popcorn
1/4 cup oil
1/4 cup sugar

Place oil and popcorn in a large skillet that has a tight fitting lid.
The popcorn should barely cover the bottom surface. Heat over medium until the first kernel starts to pop. Quickly stir in the sugar until dissolved.
Cover and continuously shake skillet while holding top.
Be careful, this will burn much quicker than regular popcorn.
When you think all is popped, remove from heat.
Spoon the popped corn into a bowl while shaking once in a while to let the uncooked kernels settle.

Salt lightly, and break up into pieces.

24 Medium Jalapeno Peppers
1-16 oz Jar Cheese Whiz®
6 Cups Vegetable Oil, for frying
3 Large Eggs
2 Cups Italian Bread Crumbs

Wearing Plastic Gloves, cut the stems off the end of the peppers. With a paring knife, carefully remove the seeds and the white membrane from the inside of the peppers, leaving them whole.
Stuff the peppers with the Cheese Whiz.

Using a lemon zester, score the sides of the peppers, this will help them hold the breading.

1 C. corn syrup
1/2 C. sugar
3 oz. Jello (any flavor)
4 qt. popcorn
1 tsp. butter flavor (optional)
Food color (optional)

Mix syrup and sugar. Boil 5 minutes. Add Jello and stir until Jello is dissolved.
Pour over popcorn and form into balls.

Add flavored Jello as desired Try Orange for Halloween , cherry raspberry, strawberry or lime for Christmas. Add some food coloring to intensify the color a bit if desired.

2 C. flour
1 tbsp. baking powder
1 tsp. salt
4 tbsp. sugar
2 eggs, beaten
1 C. milk
3 C. chopped apples (leave skin on)

Sift dry ingredients together. Beat eggs and add milk. Pour into dry ingredients.
Stir until batter is smooth. Chop apples.
Add apples and blend together.
Drop by spoonfuls into hot fat at 375 degrees.
Fry until golden brown, turn once.

Makes about 30 fritters.

1/2 C. margarine
1/2 C. peanut butter
1 C. sugar
1 C. brown sugar
2 eggs
1/4 C. milk
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
2 1/2 C. oatmeal
1/2 C. chocolate chips
1/2 C. raisins
Walnuts

Beat margarine, peanut butter, and sugars until creamy. Blend in eggs, milk and vanilla.
Mix in all the rest.
Drop by spoonfuls (make small) on cookie sheet.
Bake at 350 degrees for approximately 14 minutes.
Remove before they turn brown, underbake them.

2 qts. popped corn
1 C. salted peanuts
1 C. raisins
1 C. flaked coconut
1 C. sunflower nuts
Salt if desired

Mix all ingredients and store in tightly covered container.

1-1/2 cups brown sugar
2/3 cup light corn syrup
1/4 cup butter or margarine
1/8 tsp. salt
5 oz. can evaporated milk

Combine sugar, corn syrup, and butter in a medium saucepan; cook over medium heat to soft ball stage (234F to 240F), stirring constantly.
Remove from heat; stir in salt and milk. Serve warm over ice cream.

Yield: 2-1/4 cups.

2 (8 oz.) pkgs. cream cheese, softened
4 oz. maraschino cherries, well drained, diced small
2 Tbs. dry minced onion
1/3 cup green peppers, diced small
1 cup crushed pineapple, well drained
3/4 cup finely crushed pecans
1/4 tsp. seasoning salt
1/2 tsp. garlic powder

In bowl, blend cream cheese, cherries, green pepper, onion, pineapple, seasoning salt, garlic powder. Divide into two balls, wrap in saran wrap and chill 4 hours or overnight.
Put crushed pecans in pie plate and roll balls in until covered.
Chill.
Serve with favorite crackers.

Taste of Home Magazine

1-3/4 cups flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbs. sugar
Grated zest of an orange
1/2 cup Craisins or golden raisins
1 stick cold unsalted butter
2/3 cup buttermilk (plus extra for brushing
Coarse sugar for sprinkling.

Heat oven to 400.

In the bowl of an electric mixer fitted with the paddle attachment, mix flour, baking powder, baking soda, salt and sugar for 30 seconds.

36 wonton skins
2/3 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15.25 ounces) Green Giant® whole kernel corn, drained
1 can (15 oz) Progresso® black beans, drained, rinsed
1/4 cup sour cream
Cilantro sprigs, if desired

Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown.
Remove from pan; cool on wire rack.

1/2 cup butter or margarine
3 large red onions, cut in half and thinly sliced
1/4 cup sugar
3 tablespoons raspberry or balsamic vinegar
1 loaf (1 pound) baguette bread, cut into 1/2-inch slices
1 tub (8 ounces) soft cream cheese with herbs or vegetables
2 tablespoons chopped fresh parsley

In 12-inch heavy skillet, melt butter over medium-high heat until sizzling. Cook onions in butter 5 to 6 minutes, stirring frequently, until onions are softened. Stir in sugar and vinegar.

4 oz. fat-free cream cheese
1/2 C. fat-free cottage cheese
1 Tbsp. chopped green onion
2 tsp. fresh squeezed lemon juice
3/4 tsp. salt
1/2 tsp. chopped fresh dill weed.
1/8 tsp. ground black pepper
1 Cucumber peeled, seeded and coarsely chopped

Fresh veggies for to serve

Process cream-cheese, cottage cheese, green onion, lemon juice, salt, dill weed and black pepper n food processor until smooth. Add cucumber and pulse . Process until blended. Cover and chill for 2 hours to allow flavors to blend.
Serve with fresh vegetables

Yields about 2 Cups of dip

6 flour tortillas
3 tablespoons butter, melted
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Preheat oven to 400 degrees. Brush both sides of each tortilla with butter. Combine seasonings and sprinkle over one side of tortilla. With a 2 1/2-inch star shaped cookie cutter, cut out stars from each tortilla and discard scraps.

Place stars on ungreased baking sheet.
Bake for 7 to 9 minutes or until crisp.

Serve with favorite dip.

1 tablespoon extra virgin olive oil
1 small yellow bell pepper, cored, seeded, and thinly sliced
1 small red bell pepper, cored, seeded, and thinly sliced
1 small green, orange, or purple bell pepper, cored, seeded, and thinly sliced
1 large onion, cut into thin wedges
1 clove garlic, minced
1/4 teaspoon salt

Directions
Heat the oil in a large non-stick skillet over medium-high heat until very hot. Add the peppers and onion; stir-fry 3 minutes.
Add the garlic; continue to stir-fry 2 to 3 minutes longer, or until the vegetables are crisp-tender. Sprinkle with salt.