Source: Fiber One cereal box
Makes 3 1/2 dozen cookies

“These make really tasty, fudgy, crunchy cookies!”

Ingredients
1 box (1lb 2.3oz) Betty Crocker fudge brownie mix
2 cups Fiber One cereal
1/3 cup water
1 egg
1 tablespoon vegetable oil
2 teaspoons vanilla
1/8 teaspoons cinnamon
2 tablespoons miniature semisweet chocolate chips

1. Heat over to 350°F. Spray cookie sheet with cooking spray. In a large bowl, mix all ingredients with spoon. Drop dough by rounded tablespoonfuls two inches apart on cookie sheet.

2. Bake 10-12 minutes until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store in tightly covered container.

(Submitted by Webmaster)

Source: Tammy’s Recipes & Betty Crocker’s Country Favorites

“We got the idea to make this pizza after seeing a Chicago deep-dish pizza in the BC cookbook.  I used Tammy’s crust recipe and we just kinda improvised from there!  This may make more than one pizza, but I’m terrible at getting dough to rise, so this was only enough for one for us.  Oh yeah, this pizza is made in a jelly roll pan or a springform pan!”

Ingredients
CRUST:
3/4 cup water
1 teaspoon sugar
2 tablespoons butter, melted
2 1/2 cups flour
1 tablespoons yeast

TOPPING:
Mozzarella cheese (optional)
Cooked, shredded chicken (Used about 1/2 cup canned chicken)
Pineapple, cut into small pieces  (We used 3-4 pineapple rings)
BBQ sauce
Chopped onion (We used about 1/4 cup)

1. Mix water, sugar and butter.  Add some flour, mix well.  Add remaining flour and yeast and mix.

2. Knead 6-8 minutes.  Grease top of dough, place in bowl, cover and let raise in warm place.

3.  Punch down dough.  Spread dough onto bottom and up sides of greased springform or jelly roll pan. 

4. Top crust with cheese if desired.  Bake crust for a few minutes (We did it for about 5 minutes on 375-ish)

5. Saute onions in oil.  Add pineapple, chicken and BBQ sauce.. simmer for a few minutes.

6. Spoon filling into crust.  Top with more cheese if desired.  Bake about 10 minutes, or until crust is lightly browned.

(Submitted by Webmaster

Source: Betty Crocker’s Country Favorites
Makes six 4″ pancakes

“I must’ve done something wrong with this recipe because I made a whole lot more than six.  They’re really good though.  I didn’t do the strawberry sauce with these, but I bet it’s delicious!”

Ingredients
1 cup quick-cooking oats
3 1/2 cups milk
2 cups all-purpose flour
1/4 cup margarine or butter, melted
3 Tablespoons sugar
1 Tablespoon baking powder
2 eggs
Strawberry Sauce (bottom)

1. Mix oats and milk in large bowl; let stand 5 minutes.  Add remaining ingredients except strawberry sauce.  Beat mixture with electric mixer on medium speed until well blended.

2.  Heat griddle or skillet over medium hear or to 375 degrees.  Grease heated griddle, if necessary.

3. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.  Cook pancakes until puffed and dry around edges.  Turn to cook other side until golden brown.

Strawberry sauce:
1 package (10 ounces) frozen sliced strawberries, thawed
2 teaspoons cornstarch

Drain strawberries; reserve liquid.  Combine liquid and cornstarch in small pan.  Cook over medium heat about 1 minute or until mixture boils.  Stir in strawberries and cook 1 minute.

(Submitted by Webmaster)

Source: Mr. Food
Makes about 3 dozen cookies

“This makes a nice crumbly butter cookie with a tasty hint of peppermint :)”

Ingredients
1 cup (2 sticks) butter, softened
1 cup confectioners’ sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely crushed candy canes
3 tablespoons granulated sugar

1. Preheat the oven to 375°F. Coat cookie sheets with nonstick cooking spray.

2. In a large bowl, cream the butter and confectioners’ sugar until light and fluffy. Add the egg and the peppermint and vanilla extracts; beat until well blended.

3. Gradually add the flour and salt; mix until thoroughly blended. Cover the bowl with plastic wrap and chill for 1 hour.

4. In a small bowl, combine the crushed candy canes and the granulated sugar. Shape the chilled cookie dough into 1-1/2-inch balls then roll each in the candy cane mixture, coating completely. Place 2 inches apart on the cookie sheets.

5. Bake for 10 to 12 minutes, or until golden. Immediately remove to wire racks to cool completely.

(Submitted by Webmaster)

Makes 4-6 servings, I believe.

“I threw this together for supper one night using fully-cooked canned beef, Southeastern Mills gravy mix and potato flakes. All measurements are approximate.. do as much or as little as you like!”

Ingredients
About 3 cups egg noodles
1 4.5 oz package beef gravy mix
2 cups cooked, shredded beef
Prepared mashed potatoes

1. Cook egg noodles according to package directions. Meanwhile, boil water and prepare gravy mix according to package directions.

2. Drain egg noodles; spoon gravy into noodles and add beef. Simmer until heated through. Serve over mashed potatoes.

Source: Taste of Home Annual Recipes 2007
Makes two servings

“I would definitely categorize this under ‘quick and easy’.  Tasty too!”

Ingredients
1 egg
1/4 cup milk
1/4 cup dry bread crumbs
1 envelope brown gravy mix, divided
1 teaspoon dried minced onion
1/2 pound lean ground been
1/2 cup water
1 Tablespoon mustard

1. In a bowl, whisk egg and milk.  Add bread crumbs, 1 Tablespoon gravy mix and onion.  Crumble beef over mixture and mix well.  Shape into two patties about 3/4″ thick.  Broil 3-4″ from the heat for 6-7 minutes on each side, or until meat is no longer pink and a meat thermometer reads 160.

2. Place the remaining gravy mix in a small saucepan; stir in the water and mustard.  Bring to a boil; cook and stir until thickened.  Serve gravy over beef patties.

(Submitted by Webmaster)

Source: Eating Well, September/October ‘07 issue

Makes 18 bars

“I was a little skeptical about this recipe.  Squash in cheesecake can’t taste good, could it?  It does!  These cheesecake bars are delicious!  My anti-squash fiance loves them.  If you love cheesecake, you must try this recipe! :)  FYI - I used two packages of reduced-fat cream cheese.”

Ingredients

9 low-fat graham crackers (4 1/2 ounces)
1/2 cup old-fashioned rolled oats (not quick-cooking or steel-cut)
2 tablespoons plus 1/2 cup sugar, divided
1/4 cup plus 3 tablespoons all-purpose flour, divided
2 tablespoons unsalted butter
3 tablespoons nonfat milk
8 ounces nonfat cream cheese, at room temperature
8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1/2 cup squash puree
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray

2. Process graham crackers, oats, 2 tablespoons sugar, 1/4 cup flour and butter in a food processor until finely ground. Add milk; pulse until completely moistened.

3. Transfer the graham cracker mixture to the prepared pan and evenly pat into the bottom. Bake for 10 minutes. Cool on a wire rack for 20 minutes.

4. Meanwhile, reduce oven temperature to 325°. Beat both cream cheeses and the remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until creamy, scraping down the sides occasionally. Beat in squash puree until smooth. Beat in eggs one at a time. Finally, beat in vanilla, cinnamon, salt and the remaining 3 tablespoons flour. Scrape the filling into the pan, spreading evenly over the crust.

5. Bake until set and the edges are light brown, about 35 minutes. Let cool completely on a wire rack, then refrigerate for at least 1 hour before cutting into bars.

TIP: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

(Submitted by Webmaster)

Source: AllRecipes
Makes 6-8 servings

“Easy and tasty sausage gravy!”

Ingredients
1lb pork or turkey sausage
1/2 cup all-purpose flour
4 cups milk
Salt and black pepper to taste
Ground sage, optional

1. Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

(Submitted by Webmaster)

Source: Bethany
Makes two loaves

Ingredients
1 1/2 cups warm water
1 1/2 tbsp yeast
4 tsp melted butter or oil
2 tbsp sugar
1 tbsp salt
1 tsp Italian seasoning
2 tsp dried basil leaves
2 tbsp thyme
1 tbsp minced garlic
4 cups all purpose unbleached flour
1 egg white, for glaze

1. Combine warm water and yeast.  Mix until dissolved.  Let sit for a few minutes.

2. Combine all ingredients except egg white.  Mix well.

3. Knead dough 10 minutes on lightly floured surface.  Cover and let rise in warm place for 1 hour.  Punch down, let rise for 1 hour again.  Punch down again.

4. Preheat oven to 350° F

5. Shape dough into loaves, slice top (see picture.  It just makes it look pretty), and let it rise for 15 minutes. 

6. Bake for 20 minutes.  Remove and glaze top with egg white.  Bake 10 minutes more.

(Submitted by Webmaster)

Source: Taste of Home
Makes 8 servings

“So tasty and easy to freeze!”

INGREDIENTS
3 cups (24 ounces) fat-free cottage cheese, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) reduced-fat cream cheese
1/2 cup reduced-fat sour cream
1 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
8 lasagna noodles, cooked, rinsed and drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup meatless spaghetti sauce, optional

1. In a bowl, combine the first seven ingredients. Spread 1/2 cup over each noodle; roll up jelly-roll style. Place seam side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with mozzarella cheese. 

2. Cover and bake at 350° for 35 minutes. Uncover; drizzle with spaghetti sauce if desired. Bake 10 minutes longer or until heated through. 

(Submitted by Webmaster)