Ingredients:

* 1 bunch spinach
* 1 cup milk (Use soy or almond milk to make it dairy free or Vegan)
* 4 spoonfuls of Orange Juice concentrate.
* 2 cups frozen strawberries.
* 1 teaspoon vanilla

Directions:

• Add ingredients to Blender.
• Blend on high until smooth.
• If ingredients will not blend in your blender add a little more milk.

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• 1 cup sugar
• 1/2 cup butter, melted
• 1/3 cup cocoa
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup flour

Directions:

1. Grease an 8×8 Square baking pan.
2. Mix sugar and cocoa together.
3. Stir in melted butter.
4. Add vanilla and one egg at a time.
5. Mix batter well.
6. Stir in flour.
7. Bake in 350 degree F oven for 25-30 minutes or until a toothpick inserted in middle of brownies comes out clean.
8. Frost with desired frosting.

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Ingredients:

• 1 cup sugar
• 1 cup water
• 4 cups fresh cranberries

Directions:

1. Wash cranberries and remove any stems that may still be on them.
2. In a saucepan bring sugar and water to a boil.
3. Add cranberries and return to a boil.
4. Turn heat to a low setting and simmer for 15 minutes with a lid on the saucepan.
5. Remove the saucepan from heat and allow to cool to room temperature.
6. Refrigerate for at least 3 hours before serving.

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• 8 Hot dogs weiners
• 8 Slices of cheese. You can do processed, cheddar, mozzarella – what ever you want!
• 1 can of refrigerated crescent rolls.

Directions:

1. Separate the crescent rolls into trinangles. Set aside.
2. Cut each hot dog weiner lengthwise, not quite separating the halves.
3. Place a slice of cheese down the middle of the hot dog.
4. Place hot dog on the long end of the triangle and roll towards the point. Repeat for each hot dog.
5. Place all the Pigs-In-A-Blanket on a cookie sheet and bake at 400° F. for 10-12 minutes or until golden brown.

Serves: 8

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• 2 cups Heavy Whipping Cream
• 1/4 teaspoon salt (optional)

1. Place ingredients into a blender and blend at a high speed for 10 seconds.
2. With a spatula move ingredients to the center of the blender and blend for another 10 seconds.
3. Alternate between moving ingredients to the center of blender and blending for 10 seconds until the liquid is mostly solid.
4. Use solids as butter and liquid as buttermilk to be used in biscuits, pancakes or another buttermilk recipe.

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Ingredients:

• 1 8 oz package cream cheese, softened
• 1cup cheddar cheese, shredded
• 2 teaspoons minced garlic
• 2 teaspoons minced onion
• 1 teaspoon lemon juice
• 2 tsp. Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 cup finely chopped Pecans

Directions:

1. Mix cream cheese and cheddar cheese very well. You may want to use your hands.
2. Add garlic, onions, lemon juice, Worcestershire sauce, cayenne pepper and salt. Mix well.
3. Put the mixture in the refrigerator for an hour.
4. Roll cheese ball into the finely chopped pecans or gently pat the pecans into the cheese.

Makes one medium cheese ball.

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• 6 Tablespoons butter or margarine, divided (4 tbsp and 2 tbsp)
• 25   NILLA Wafers, finely crushed
• 2 Tablespoons sugar
• 4 squares Semi-Sweet Chocolate
• 2 large bananas, sliced
• 1 pkg.  (4-serving size) Vanilla Flavor Instant Pudding
• 1-3/4 cups cold milk
• 1 cup  thawed Whipped Topping

Directions:

Adapted from a recipe in Kraft’s Spring 2006 “Food And Family” magazine.

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Ingredients:

• 4 cups roasted peanuts (for unroasted peanuts, roasting instructions are below)
• 4 teaspoons honey
• 2 teaspoon salt

*Roasting Peanuts*

1. Preheat oven to 350 F.
2. Remove from shells if needed, and spread peanuts across  a baking pan.
3. Bake for 15 minutes. Cool before using the peanuts to make peanut butter.

Peanut Butter instructions:

1. Put 2 cups of roasted peanuts in blender.
2. Add 2 teaspoons of honey.
3. Blend peanuts for 2-4 minutes to a clumpy appearance.
4. Add the rest of the peanuts and honey into the blender.
5. Blend to desired consistency. 
6. Add the salt and mix for another minute.

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• 4 pieces of skinless chicken
• 8 oz of plain yogurt
• 2 tablespoons of tomatoe paste
• 1/2 tablespoon garam masala spice
• 1 clove garlic
• 1 teaspoon salt
• 1/4 medium onion, chopped
• 1/2 teaspoon of chili powder

Directions:

1. combine all ingedients together in a medium sized bowl.
2. Add chicken pices and soak in the mixture overnight.
3. Bake in 350 F oven for one hour.
4. Place chicken over rice.

4 servings.

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Ingredients:

• 3/4 cup creamy ranch dressing
• 18 medium cherry tomatoes, halved
• 1 cucumber halved and sliced
• 1/4 cup chopped red onion
• 1 tablespoon parsley
• 2 1/2 cups chicken chunks
• 3 cups cooked corkscrew macaroni

Directions:

1. In a large bowl combine salad dressing, tomatoes, cucumbers, onion and parsley.
2. Add chicken and pasta.
3. Toss lightly to coat.
4. Chill for a few hours before serving. 

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