Ingredients
1 tablespoon butter
1 tablespoon flour
1 cup milk
1-1/2 cup cubed Velveeta
1/8 teaspoon salt
1/2 teaspoon sugar
Dash of pepper
Dash of paprika

1. Melt butter in pan. Remove from heat.

2. Stir in flour until smooth. Gradually add milk. Return to low heat, stirring constantly, until it begins to boil.

3. Add cheese and stir until melted. Remove from heat. Add sugar, salt and pepper.

4. Pour over veggies. Sprinkle with paprika

(Submitted by Tiffany)

“Delicious on pancakes, waffles and ice cream! Try this with black raspberries – yum!”

Ingredients
1 10-ounce package frozen unsweetened raspberries, or 1-1/2 cups fresh berries
3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1/3 cup any juice (orange, apple or cranberry)

1. Strain thawed berries, reserving berries. Heat juice in saucepan until it simmers.

2. Dissolve cornstarch in cold juice. Add with sugar to simmering raspberry juice. Stir occassionally to prevent sticking.

3. Cook until slightly thick and clear. Add vanilla and berries.

4. Serve warm over pancakes. Store leftovers in the fridge.

(Submitted by Tiffany)

You wouldn’t believe this cauliflower salad passes for potato salad, but it really does! Actually, it’s better than potato salad.

1 large head of cauliflower, roughly chopped
6 hard-boiled egg whites, chilled and chopped
1/2 envelope of dry ranch dressing mix
1 1/2 cups fat-free sour cream
3 tablespoons Hellman’s Dijonnaise
2 tablespoon fat-free nn-dairy liquid creamer *
1 cup diced red onion
2 diced celery stalks
1/4 cup chopped chives
3 tablespoons seasoned rice vinegar
2 tablespoons chopped dill
2 tablespoons chopped parsley
1/4 teaspoon salt
Paprika, optional garnish

(* I didn’t have non-dairy creamer, so I just used milk.)

1. Place cauliflower in a large microwave-safe bowl, pour 1/3 cup water over. Cover and microwave for 6-8 minutes or until cauliflower is soft.

2. In a medium bowl, stir together ranch mix, may, sour cream, Dijonnaise and salt. Set aside.

3. When bowl is cool enough to handle, drain water from cauliflower. Lightly mash 2 cups of cauliflower and set the rest aside. Place mashed cauliflower in a blender, add creamer and puree until blended. (Does not have to be completely smooth) Pour may mixture into blender and mix until creamy.

4. Chop remaining cauliflower into small 1/2-inch pieces. Place in a large bown and add onion, celery and vinegar. Toss well and let rest for five minutes.

5. Pour blended mixture over vegetables and mix well. Add egg whites, chives, dill and parsley. Stir gently.

6. Chill for several hours before searving. Sprinkly with paprika if desired.

(Submitted by Tiffany)

“Nice flavorful breadsticks.”

Image Credit: Tammy’s Recipes

Ingredients:
1 T butter, softened or melted
1/3 c warm water (110-115 degrees)
1 egg
1 t sugar
3/4 t salt
1/8 t garlic powder
1 T parsley
1 t onion powder
1/4 c grated parmesan cheese
1 pkg. (2 1/4 t) dry yeast
1 1/2-2 c flour

Instructions:
. In bowl, combine water, egg, and butter, mixing well.
2. Add dry ingredients and mix well. Knead in enough flour to make a dough.
3. Separate dough into 24 pieces and roll each into a 3-inch log. Place logs in a greased 9 x 13 baking pan.
4. Cover and let set in a warm place for 25 minutes.
5. Uncover, place in oven, and heat oven to 350 degrees. Bake for 15 minutes after oven is up to temperature (probably about 20 minutes altogether), until edges are golden.

“Very tasty cherry pie filling/topping! Delicious on cheesecake Your’s probably shouldn’t come out as thick as mine, unless that’s how you like it. I’m pretty sure I used a little too much cornstarch. Tammy recommends Clear Jel because it is easier to see the thickness hot or cold, unlike cornstarch, which is probably why mine was too thick.”

Ingredients:
3 cups pitted sour cherries
1-1/2 cups sugar
clear jel or cornstarch, for thickening

1. Combine fruit and sugar in a pan and stir together. Bring to a boil.

2. Mix cornstarch or clear jel with some cold water or reserved cherry juice (about 1/3 c of each), whisking to remove lumps.

3. When cherries are boiling, add thickener while stirring constantly to prevent lumps. Add enough thickening to make the consistency you desire.

“These meatballs are really tasty with spaghetti or chopped up for baked ziti. Easy to make ahead and freeze in sauce.”

Ingredients
3/2 cup chopped onion
1 garlic clove, minced
1 Tablespoon olive oil
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices white bread, torn
1/2 cup water
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried badil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound ground beef (or other ground meat of choice)
2 teaspoons olive oil

1. In large saucepan coated with nonstick cooking spray, cook onion and garlic in oil until tender. Stir in tomatoes, tomato paste, water, oregano, salt and pepper. Bring to boil. Reduce heat; cover and simmer for 30 minutes.

2. In a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine eggs, Parm. cheese, garlic, basil, parsley, salt and bread. Cumble beef over mixture and mix well. Shape into one-inch balls.

3. In a large nonstick skillet coated with nonstick spray, brown meatballs in batches in oil over medium heat. Add meatballs to sauce; return to boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.

(Submitted by Tiffany)

“A tasty and easy way to make ice cream with your ice cream maker!”

Ingredients
6 cups milk, divided
2 cups sugar
4 eggs, beaten
1 teaspoon vanilla extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

Also needed: Ice, waxed paper and an ice cream freezer.

1. In a large saucepan, heat 2-1/2 cups milk in 175 degrees (F), stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water, stir for 2 minutes. Stir in vanilla.

2. Place remaining milk in a bowl; whisk in pudding mixtures for 2 minutes. Let stand for 2 minutes or until soft set. Stir into egg mixture. Stir in whipped topping. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

3. Fill cylinder of ice cream freezer two-thirds full, freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to freezer container; freeze 2-4 hours before serving.

(Submitted by Webmaster)

“I made this for a family cook-out and everybody loved it!  I didn’t have a couple things the recipe called for, so there was no bell peppers or celery seed in mine, and I cut down the celery to half a stalk.  Very, very good though!  FYI – this recipe claims to make six servings but it seemed to have made a lot more than that!”

Ingredients
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped (or to taste)
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended.

3. Cover and chill for at least 1 hour before serving.

(Submitted by Webmaster)