2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk

Heat oven to 400 degrees.
Mix flour, salt and baking powder together in a bowl with a fork.
Add shortening and mix until blended. Add milk and mix until all is blended and makes a small ball.

Pour out on a floured board and pat just till you have a nice ball. Do not over roll. Press out to a ball about 1/2 inch think.
Cut into biscuits using a biscuit cutter or glass dipped in flour.

Bake 12 to 15 minutes or until lightly browned.

Makes 12 biscuits.

2 ounces Blue cheese -- crumbled
1/2 cup Sour cream
1/2 cup Mayonnaise

Place everything in food processor and process till smooth.Chill.
Serve with celery sticks and Buffalo Chicken Wings

Serving Size : 4

1/4 cup margarine
4 eggs
3/4 C. white sugar
1 pinch salt
2 C. milk
2 tsp vanilla extract
1/2 C. all purpose flour

Put all ingredients into a blender. Blend for 30 seconds.
Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.
Bake at 350 degrees for 45 minutes.

Serves: 8

The flour will settle to make its own crust.

Compliments of Joyce Carter

1/4 cup oil
2 eggs
1/2 cup water
21 oz cherry pie filling
1 dark Chocolate Cake Mix
8 oz Cool Whip

Put oil in 9 x 13 pan.
Add the cake mix, eggs and water and mix with a fork. Batter will be lumpy.
Pour cherry pie filling over the top and bake 350 for 35 - 45 minutes.

Frost with the Cool Whip.

1 package thin crust prepared pizza shell or prepared focaccia, 16 ounces
Extra-virgin olive oil, for drizzling
3 large cloves garlic, minced
1 cup shredded mozzarella (found in dairy aisle)
1 cup shredded provolone (found in dairy aisle)
1/4 cup grated Parmigiano Reggiano or Romano (a handful)
1 (15-ounce) can artichoke hearts in water, drained and thinly sliced
1/4 cup chopped parsley

Preheat oven to 500 degrees F.

Put the pizza shell or focaccia onto a pizza pan or cookie sheet. Drizzle shell with oil and scatter minced garlic over shell to edges.

1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips

Spread cream cheese into an ungreased shallow 1-qt. baking dish.
Layer with chicken, buffalo wing sauce and ranch dressing.
Sprinkle with cheese.
Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
Serve warm with tortilla chips.

Yield: about 2 cups.

4 to 5 medium tomatoes, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 jalapeno peppers, seeded and chopped
2 to 3 tablespoons chopped pimiento-stuffed olives
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 can (8 ounces) tomato sauce
2 tablespoons olive oil
4 teaspoons lime juice
1-1/2 teaspoons garlic salt
1/2 teaspoon pepper
Tortilla chips

Directions
In a large bowl, combine the first seven ingredients. In another bowl, combine the tomato sauce, oil, lime juice, garlic salt and pepper.

1 cup (8 ounces) sour cream
1 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped seeded tomatoes
6 bacon strips, cooked and crumbled
1 tablespoon chopped green onion, optional
Assorted crackers

In a large bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon.
Refrigerate until serving.

Garnish with green onion if desired.
Serve with crackers.

Yield: 3 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 114 calories, 11 g fat (3 g saturated fat), 16 mg cholesterol, 109 mg sodium, 1 g carbohydrate, trace
fiber, 2 g protein.

2 cups (8 ounces) shredded cheddar cheese
1 can (11 ounces) yellow and white whole kernel corn, drained
1 can (11 ounces) Mexicorn, drained
4 ounces pepper Jack cheese, shredded
1/4 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 cup mayonnaise
3/4 cup sour cream
1/8 teaspoon sugar
Additional chopped green onions, optional
Tortilla or corn chips

In a large bowl, combine the first seven ingredients.
In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture.

1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
2 Tbsp Water

Makes 1 serving.

Directions In a ziploc bag combine the two cake mixes together and mix well. For each individual cake serving take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute and you have your own instant individual little cake!

1 egg white, lightly beaten
2 cups pecans or walnuts
1/4 cup sugar
1 tablespoon cinnamon

Preheat oven to 300F.
Toss nuts in egg white until thoroughly coated. Mix together the sugar and cinnamon, and toss or stir nuts into this mixture to coat evenly.
Spread the nuts in a single layer on an ungreased cookie sheet.
Bake at 300F for 30 minutes.

Makes 2 Cups

Easy Chicken Pot Pie

1/2 package refrigerated piecrusts -- (15-oz.)
1 can cream of chicken soup with herbs -- (10 3/4-oz.)
3 cups chopped cooked chicken*
3 cups frozen peas and carrots
1 cup low-sodium chicken broth
3/4 cup buttermilk
1/4 cup dry white wine
1 1/2 tablespoons cornstarch

Preheat oven to 400°. Unroll piecrust on a lightly floured surface; roll into a 14- x 12-inch rectangle.

Stir together soup and next 6 ingredients in a medium bowl. Pour into a lightly greased 11- x 7-inch baking dish.

1 can refried beans
1 C. salsa of your choice
1 C. cooked rice
2 C. (8 oz.) shredded cheddar cheese, divided
12 6 to 7-inch flour tortillas

Combine beans, salsa, rice and 1 cup of the cheese in a bowl.
Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends of tortilla over filling and roll up.
Arrange burritos in a lightly greased 9x13-inch baking pan. Sprinkle with remaining cheese.
Cover and bake at 375 degrees for 20 to 25 minutes or until heated through.

Makes 12 burritos
From Fix-It and Enjoy-It! 5-Ingredient Recipes

1 cup flour
1/2 cup finely chopped PLANTERS Slivered Almonds
1/4 cup margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup powdered sugar
2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
2 pkg. (1.4 oz. each) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
3 cups cold fat-free milk

Heat oven to 350ºF.

Mix flour, nuts and margarine; press onto bottom of 13x9-inch pan. Bake 15 min. or until lightly browned. Cool.

Beat cream cheese and sugar with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust.

1/2 cup pizza sauce
4 (7- or 8-inch) flour tortillas
4 ounces (1 cup) shredded mozzarella cheese
1/2 (3.5 ounce) package pepperoni slices

Preheat oven to 350 degrees F.

Spread pizza sauce evenly over tortillas to within 1 inch of edges. Sprinkle each evenly with cheese.

Arrange 1/4 of pepperoni slices down center of each tortilla. Roll up each tortilla; wrap each in foil.
Bake for 10 to 15 minutes or until thoroughly heated and cheese is melted.

1 Micowave safe 12 ounce or larger mug
1 Cake mix any flavor
1 - four serving size, instant pudding mix

Throughly mix dry ingredients together put 1/2 cup of dry mix in mug

Flavor Ideas:
Yellow cake mix/pistachio pudding
Devils food cake mix/ chocolate pudding
Butterscotch cake mix/ butterscotch pudding
Spice cake/banana instant pudding
Lemon cake mix/ lemon pudding
Yellow cake mix/ vanilla pudding or french vaniila

Spray or grease mug and add
1/2 C. Mix,
1 tablespoon egg white
1 tablesppom oil
1 tablespoon water
Mix with a fork

Cowboy Stew

1 medium can red kidney beans
1 medium can tomatoes
1 medium can whole kernel corn
1 lb. hamburger
1 small green pepper
1 small onion
1 tbsp. Worcestershire sauce

Brown hamburger in a skillet with diced onion and green pepper.
Place in a large soup pot. Add tomatoes, beans, and corn.
Use juice from corn and tomatoes as needed for added moisture.

Salt and pepper to taste and simmer until beans are tender.

3 C. zucchini, grated
2 eggs
3 tbsp. flour
1/4 C. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter

In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini. In another bowl, beat eggs well. Add zucchini, flour, cheese, and
pepper; mix well.

In a large skillet, melt some butter. Fry Tablespoonfulls of the zucchini mixture until lightly browned, turning once.

Makes about 12 pancakes.

8 qt. box powdered milk
1 oz. jar non-dairy creamer
1 lb. powdered sugar
16 oz. Nestle's Quik

Combine all ingredients.
Store in tightly covered container.

For each serving, add 3/4 cup hot water and 1/4 cup chocolate mix.
Top with marshmallows or whipped cream.

1/2 tsp. bulk pepper
1 tsp. dry mustard
1 tsp. chili powder
1 tbsp. Worcestershire sauce
1/2 C. ketchup
1/2 C. vinegar
1/2 C. water
1 tbsp. flour
1 tbsp. molasses
1/4 tsp. red pepper

Put all together; whisk around until no lumps. Put in microwave until bubbly and stir until thick.

4 medium peaches, peeled and pitted
2 large tomatoes, cut into wedges and seeded
1/2 sweet onion, cut into wedges
1/2 cup fresh cilantro leaves
2 garlic cloves, peeled and crushed
2 cans (4 ounces each) chopped green chilies
4 teaspoons cider vinegar
1 teaspoon lime juice
1/4 teaspoon pepper
Baked tortilla chip scoops

Directions

* In a food processor, combine the first five ingredients; cover and pulse until coarsely chopped. Add the chilies, vinegar, lime juice and pepper; cover and pulse just until blended.

2 cups fresh strawberries, divided
2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Slice 1 cup strawberries; refrigerate for later use. Chop remaining berries; set side. Add boiling water to gelatin mix; stir 2 min. until completely
dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened.
Remove any unmelted ice.

1 1/2 cups rolled oats
2/3 cup sugar
2/3 cup butter or margarine

Preheat the oven to 350 F.
Combine the oats and the sugar. Melt the butter. Pour over the oat mixture. Mix well.
Spoon into mini-muffin tins or into miniature paper cups on a baking sheet.

Bake on the center oven rack for 10 minutes or until golden and cookie tests done.

Makes about 45 cookies

1 pound lean ground beef (90% lean)
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/3 cup reduced-fat mayonnaise
1/3 cup reduced-fat sour cream
1 tablespoon finely chopped onion
1 cup reduced-fat biscuit/baking mix
1/4 cup cold water
1 small tomato, sliced

Directions

In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in the cheese, mayonnaise, sour cream and onion.

1 1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
6 tablespoons butter or margarine, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 tablespoons cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
4 cups strawberries, hulled, halved
3 1/2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding

Mix crumbs, sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate 15 min.

Beat 8 oz softened cream cheese with 3 tbs sugar and 3 tbs heavy cream.
Put a heaping teaspoon of graham cracker crumbs in each glass.
Top with cream cheese mixture, chopped canned or fresh pears and sliced crystallized ginger, then serve.

Makes 4 servings.

1/2 cup brown sugar
1/4 cup white sugar
1/4 cup sour cream
Dash salt
1 teaspoon vanilla
2 1/2 cups pecans or walnuts or both

Combine ingredients in saucepan. Bring to soft ball stage. Remove from heat. Add vanilla. Stir in nuts. Quickly spread on waxed paper.

1 pkg. white or yellow cake mix (18 oz)
1-1/4 cup rolled quick oats, divided
1/2 cup margarine or butter, softened, divided
1 egg
21 oz. can cherry pie filling
1/4 cup brown sugar
1/2 cup chopped pecans

Heat oven to 350.
Grease and flour a 13x9 pan.

Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup crumbs for topping. To remaining crumbs, add egg; mix well. Press into pan.
Pour cherry filling over crust; spread to cover. In large bowl add remaining 1/4 cup oats, 2 tablespoons butter, nuts and brown sugar.
Mix well.
Sprinkle over cherries.

1 package Bob Evans Sliced Glazed Apples (20 oz)
1/2 cup dried cranberries
1/3 cup uncooked oats
1/3 cup brown sugar
3 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons cold butter

Preheat oven to375F.

Combine apples and cranberries. Spoon into a greased 9-inch pie pan.

In small bowl, combine oats, brown sugar, flour and cinnamon. Cut in butter with a pastry blender until mixture resembles small crumbs. Sprinkle over apples.

Bake crisp for 25 to 30 minutes or until topping is brown and bubbling around edges.

Makes 4 to 6 servings

Nonstick cooking spray
1/2 cup chopped onions
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, drained and rinsed
1/2 teaspoon chopped fresh sage
1 teaspoon balsamic vinegar
1 tablespoon water
1/8 teaspoon salt
1/8 teaspoon pepper

Place a medium skillet over medium heat and coat it with nonstick cooking spray. Add the onions and cook until they're soft and translucent about 1 min. Add the garlic and continue to cook for about 30 secs.