Peanut Butter and Jelly Cookies

From: Taste of Home

• 60 Servings
• Ready In Time 1 hour, 30 minutes

Ingredients

• 1 cup sugar, plus extra for rolling dough
• 1 cup firmly packed brown sugar
• 1 cup Crisco® Butter Shortening
• 1 cup Jif® Creamy Peanut Butter
• 2 large eggs
• 1/4 cup milk
• 2 tsps. vanilla extract
• 3 1/2 cups Pillsbury BEST® All Purpose Flour
• 2 tsps. baking soda
• 1 tsp. salt
• 3/4 cup Smucker's ® Strawberry Jelly, or any Smucker's® Jam, Jelly or preserves of your choice

Directions

• Heat oven to 375°F.
• Beat together sugar, brown sugar, shortening and peanut butter. until blended. Add eggs, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat well. Shape into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet.
• Bake 10 to 12 minutes. Remove from oven. Cool 2 minutes. Make a depression in the center of each warm cookie with your finger or the back of a teaspoon. Fill each depression with about 1/2 teaspoon jelly. Cool completely. Yield: 5 dozen.

Peanut Butter and Jelly Cookies Provided by Jif®

Marshmallow Witches

From: Taste of Home

• 12 Servings
• Prep/Total Time: 30 min.

Ingredients

• 1/2 cup vanilla frosting, divided
• 36 miniature semisweet chocolate chips
• 12 large marshmallows
• 1 drop each green, red and yellow food coloring, optional
• 1/4 cup flaked coconut
• 12 chocolate wafers
• 12 miniature peanut butter cups
• 12 milk chocolate kisses

Directions

• For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
• For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
• For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 121 calories, 5 g fat (3 g saturated fat), 2 mg cholesterol, 69 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

Marshmallow Witches published in Quick Cooking September/October 2005, p16

Tangy Cucumber Salad

From: Taste of Home

• 8 Servings
• Prep: 40 min. + chilling

Ingredients

• 2 small cucumbers, thinly sliced
• 1 teaspoon salt, divided
• 2 medium tomatoes, chopped
• 1 medium onion, chopped
• 1/4 cup cider vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon honey
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Dash cayenne pepper

Directions

• Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 61 calories, 4 g fat (trace saturated fat), 0 cholesterol, 393 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein.

Tangy Cucumber Salad published in Taste of Home August/September 1999, p39

Banana Chocolate Chip Cookies

From: Taste of Home

• 36 Servings
• Prep: 20 min. Bake: 10 min./batch

Ingredients

• 1/3 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/2 cup mashed ripe banana
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 cup (6 ounces) semisweet chocolate chips

Directions

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips.
• Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: 3 dozen.

Nutrition Facts: 1 cookie equals 66 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 51 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Banana Chocolate Chip Cookies published in Light & Tasty February/March 2007, p21

Carmel Popcorn

From: Aunt Hope Lovell

Ingredients:
2 cups brown sugar
1 cup Karo syrup
1 cup butter
1 tsp salt

Boil till softball (234 degrees). Remove from heat and add 1 can sweetened condensed milk.

Buffalo Chicken Dip

From: Taste of Home

• 16 Servings
• Prep/Total Time: 30 min.

Ingredients

• 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

Directions

• 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.

Nutrition Facts: 1 serving (2 tablespoons) equals 156 calories, 13 g fat (7 g saturated fat), 38 mg cholesterol, 484 mg sodium, 2 g carbohydrate, trace fiber, 7 g protein.

Buffalo Chicken Dip published in Taste of Home December/January 2007, p17

Mini Hot Dogs 'n' Meatballs

From: Taste of Home

• 12 Servings
• Prep: 5 min. Cook: 3 hours

Ingredients

• 1 package (12 ounces) frozen fully cooked Italian meatballs
• 1 package (16 ounces) miniature hot dogs or smoked sausages
• 1 package (3-1/2 ounces) sliced pepperoni
• 1 jar (26 ounces) meatless spaghetti sauce
• 1 bottle (18 ounces) barbecue sauce
• 1 bottle (12 ounces) chili sauce

Directions

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 3 hours or until heated through. Yield: 8 cups.

Nutrition Facts: 1 serving (1 each) equals 272 calories, 17 g fat (6 g saturated fat), 33 mg cholesterol, 1,697 mg sodium, 21 g carbohydrate, 2 g fiber, 9 g protein.

Mini Hot Dogs 'n' Meatballs published in Quick Cooking January/February 2006, p56

Broccoli Salad Supreme

From: Taste of Home

• 20 Servings
• Prep/Total Time: 10 min.

Ingredients

• 10 cups broccoli florets (about 3-1/2 pounds)
• 6 cups seedless red grapes (about 3 pounds)
• 1 cup sliced celery
• 6 green onions, sliced
• 2 cups mayonnaise
• 2/3 cup sugar
• 2 tablespoons cider vinegar
• 1 pound sliced bacon, cooked and crumbled
• 1-1/3 cups slivered almonds, toasted

Directions

• In a large salad bowl, combine the broccoli, grapes, celery and onions. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat.
• Cover and refrigerate for at least 4 hours or overnight. Just before serving, gently stir in bacon and almonds. Yield: about 20 servings.

Nutrition Facts: 1 serving (1 cup) equals 344 calories, 26 g fat (4 g saturated fat), 14 mg cholesterol, 268 mg sodium, 25 g carbohydrate, 4 g fiber, 7 g protein.

Broccoli Salad Supreme published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p180

Country-Style Pork Loin

From: Taste of Home

• 8 Servings
• Prep: 20 min. Cook: 5 hours

Ingredients

• 1 boneless whole pork loin roast (3 pounds)
• 1/2 cup all-purpose flour
• 1 teaspoon onion powder
• 1 teaspoon ground mustard
• 2 tablespoons canola oil
• 2 cups chicken broth
• 1/4 cup cornstarch
• 1/4 cup cold water
• Hot mashed potatoes, optional

Directions

• Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat.
• In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm.
• For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired. Yield: 8 servings.

Nutrition Facts: 5 ounces cooked pork with 1/4 cup gravy (prepared with reduced-sodium broth; calculated without potatoes) equals 291 calories, 11 g fat (3 g saturated fat), 85 mg cholesterol, 204 mg sodium, 10 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fat.

Country-Style Pork Loin published in Simple & Delicious March/April 2007, p47

Sweet-and-Sour Pot Roast

From: Taste of Home

• 6-8 Servings
• Prep: 30 min. Cook: 4 hours

Ingredients

• 12 small white potatoes, peeled
• 1 boneless beef chuck roast (about 3 pounds)
• 1 tablespoon canola oil
• 1 cup chopped onion
• 1 can (15 ounces) tomato sauce
• 1/4 cup packed brown sugar
• 2 to 3 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• 1 teaspoon salt

Directions

• Place potatoes in a 5-qt. slow cooker. Trim fat from roast; cut in half. Brown in oil on all sides in a large skillet. Transfer meat to the slow cooker. Reserve 1 tablespoon drippings; saute onion in reserved drippings until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over meat and potatoes.
• Cover and cook on high for 4-5 hours or until the meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until reduced and thickened; serve with potatoes and meat. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 518 calories, 18 g fat (7 g saturated fat), 111 mg cholesterol, 661 mg sodium, 50 g carbohydrate, 4 g fiber, 38 g protein.

Sweet-and-Sour Pot Roast published in Taste of Home October/November 1996, p39