Breakfast Pizza
by, Kay Hauffe

1 lb. ground breakfast sausage
1 (8oz) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Pre-heat oven to 375°F.

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Separate crescent roll dough into 8 triangles. Place in an ungreased 12" pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with Cheddar cheese. Beat together eggs, milk, salt and pepper, pour over crust. Sprinkle with Parmesan cheese.

Old-Fashioned
Soft Pumpkin Cookies
by, Kay Hauffe

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup pumpkin
1 large egg
1 teaspoon vanilla extract

Glaze: (recipe follows)

Pre-heat oven to 350°F. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

For Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Crust: 1 box refrigerated pie crusts, softened as directed on box

Truffle Filling:
1/2 cup whipping cream
1 cup dark chocolate chips
1/2 teaspoon vanilla

Peanut Butter Filling:
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar

Topping:
1/4 cup dark chocolate chips
1 tablespoon shortening
2 tablespoons coarsely chopped salted peanuts

Heat oven to 450°F. Bake pie crust as directed on box for a One-Crust Baked Shell, using a 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.

In a 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes.

In a medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours.

In a small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie.

Yields: 12 servings

1 can (6-oz.) skinless, boneless Salmon, drained
1/4 cup dry bread crumbs
1/4 cup finely chopped onion
2 Tbsp. mayonnaise or salad dressing

1 egg, beaten

1 tsp. lemon juice
1 tsp. parsley flakes
1/8 tsp. garlic salt
hamburger buns

In a medium bowl combine salmon, bread crumbs, onion, mayonnaise, egg, lemon juice, parsley and garlic salt, mixing well. Shape into four (4) burger patties. (Mix will be moist.) Grill burgers until both sides are brown. Serve on hamburger buns with your favorite sauce.

Olivada Crostini
by, Kay Hauffe

2 (6 to 8 ounces) cans pitted black olives
3 tablespoons pine nuts
2 large garlic cloves

3 tablespoons olive oil

1 baguette
2 roasted red peppers
2 slices mozzarella cheese

Drain the olives and combine with the pine nuts and garlic in a food processor. Pulse until the mixture is chopped to the desired consistency. Add the olive oil and process for several seconds to mix well. Place the mixture in a container and chill, covered, in the refrigerator. The mixture may be prepared up to one week ahead.

Slice the bread into 1-inch-thick slices and arrange on a baking sheet. Bake at 350°F for 10 minutes or until toasted. Cut the roasted red peppers into 2-inch strips and the cheese into 1-inch strips. Spread the olive paste on the bread; add the roasted pepper and cheese strips and garnish with a parsley sprig.

Banana Cake
by, Kay Hauffe

2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar

3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts

Preheat oven to 350°F.

Grease and flour two 8-inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.

In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into prepared pans.

Bake in preheated oven for 30 minutes. Remove from oven and place on a damp towel to cool.

Rhubarb Crisp

by, Kay Hauffe

1 cup packed brown sugar
1 cup flour
3/4 cup quick-cooking oats
1/2 cup (1 stick) margarine, melted
3 cups finely chopped rhubarb

1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
4 drops red food coloring (optional)

Preheat oven to 350°F.

Mix the brown sugar, flour and oats in a bowl. Stir in the margarine. Press about 2/3 of the mixture over the bottom of an 8-inch baking pan. Spread the rhubarb in the prepared pan. Cook the sugar, cornstarch and water in a saucepan over medium heat until thickened, stirring constantly. Add the vanilla and food coloring and pour over the rhubarb. Top with the remaining oats mixture. Bake for 45 minutes. Serve warm or cold. Yield: 9 servings

3 cups cooked chicken, chopped
2 cans (10.75 oz each) cream of chicken soup
2 cups shredded cheddar cheese
3 cups crispy bread crumbs or any dry stuffing mix
6 tablespoons butter or margarine, melted

Heat oven to 350°F.

Place chicken in bottom of ungreased 13 x 9-inch baking dish. Spoon soup evenly over chicken and top with shredded cheese. In medium bowl stir together melted butter and breadcrumbs. Sprinkle over cheese in baking dish. Bake 35 to 40 minutes or until bubbly. NOTES: Potatoes and/or frozen or canned (well drained) vegetables can be added to the recipe at the same time as the chicken. You may also substitute turkey for the chicken.

Kahlúa
(As good as the "real" stuff!)
from Bethany Lauersdorf (submitted by K. Hauffe)

4 cups sugar
1 - 2oz. jar instant coffee
2 cups boiling water
1 pint brandy (I use Christian Brothers)
1 vanilla bean, cut in pieces

Mix first three ingredients in a bowl. Let cool and add brandy. Add vanilla bean. (These are expensive but don't substitute vanilla extract!) Pour in a 1/2-gallon bottle and let age in the dark 30 days total. Remove vanilla bean after 15 days.

Makes about 2 fifths Kahlúa

Ingredients:

1 whole chicken, cut up
1 cup instant rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/4 cups milk
1/4 cup minced onion

Prepare:
Place chicken in bottom of large casserole dish. Put uncooked rice over the chicken. Blend remaining ingredients and pour on top. Bake at 350°F for 1 1/2 hours.

Sand Tarts

From: Splenda Brand cookbook for Diabetics

Sent in by Linda Bruce

(I have made these cookies and Jack really likes them. So did the others who ate them, not knowing it was sugar free!)

Ingredients:

1 cup butter, softened

1/4 cup SPLENDA NO CALORIE SWEETENER, GRANULATED

2 cups all purpose flour

2 teaspoons vanilla extract

1 cup chopped pecans

2 tablespoons SPLENDA NO CALORIE SWEETENER, GRANULATED

2 teaspoons cornstarch

Prepare:

1.  Preheat oven to 350 degrees F.

2.  Beat butter and 1/4 cup SPLENDA at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add flour, beating at low speed until blended. Stir in vanilla and pecans. Shape into 1-inch balls.

3.  Bake 20 minutes; remove from oven and place on wire racks to cool.

4.  Process 2 tablespoons SPLENDA and cornstarch in a blender or food processor; roll cookies in powdered SPLENDA Granulated Sweetener mixture.

Makes 42 servings

calories 80 (calories from fat 60), protein 1g, fat 6g (saturated fat 3 g), carbohydrates 5g, fiber 0g, cholesterol 10mg, sodium 45mg, sugar 0g.  DIETARY EXCHANGES: 1/2 starch, 1 fat 

1 package (4 oz) instant pistachio pudding mix
1 can (20 oz) crushed pinapple with juice (do not drain)
1/4 cup shredded coconut (optional)
1/4 cup (or more) chopped pecans or walnuts
1 container (8 oz) Cool Whip

Mix pistachio pudding mix with crushed pinapple until dissolved. Add coconut and pecans. Blend in container of Cool Whip. Chill 2 hours before serving.

Mix together:
1 Head Cabbage - shredded (shredded broccoli can also be used)
8 Green Onions - chopped
½ Cup Slivered Almonds - toasted (pecans or sunflower seeds may be substituted)
½ Cup Sesame Seeds - toasted
2 pkg. Chicken flavor Ramen Noodles- crumbled (remove the seasoning packets and save)

Dressing:
¼ Cup Sugar
1 tsp. Black Pepper
½ Cup Canola Oil (grape seed oil may be substituted) 6 1. Rice Vinegar
Soup flavor Packets (use one)

Toss all with Dressing and serve.

3 PKGS (6 OZ. EACH) BITE-SIZED CHEDDAR CHEESE FISH CRACKERS
1 ENVELOPE RANCH SALAD DRESSING MIX
3 TSP. DILL WEED
½ TSP. GARLIC POWDER
½ TSP. LEMON-PEPPER SEASONING
¼ TSP. CAYENNE PEPPER
2/3 CUP VEGETABLE OIL

PLACE THE CRACKERS IN A LARGE BOWL. COMBINE THE REMAINING INGREDIENTS; DRIZZLE OVER CRACKERS AND TOSS TO COAT EVENLY. TRANSFER TO TWO UNGREASED 15 X 10 X 1 INCH BAKING PANS. BAKE AT 250 DEGREES F FOR 15-20 MINUTES WHILE STIRRING OCCASIONALLY. COOL TO ROOM TEMPERATURE AND STORE IN AN AIRTIGHT CONTAINER.

YIELDS ABOUT 2 ½ QUARTS

CHRIS FISHER

4 - 8 lb Center Port Loin
2/3 Cup Pitted Dates (Chopped)
2/3 Cup Dried Apricots (Chopped)
2/3 Cup Dried Cranberries
1 – 8 oz can Pineapple Chunks (drain and reserve juice)
½ Cup good cooking Sherry
3-6 Cloves Garlic (minced)
1-2 Tbsp fresh Ginger (minced)
Salt
Black Pepper
Cotton twine to hold meat together
2-3 Tbsp Olive Oil
1 Medium Onion (thinly sliced)

Mix all fruit, 1 clove Garlic and ginger together in medium mixing bowl. Set aside. Salt and pepper on both sides of meat. Open meat up as if it were a hamburger bun. Spread fruit mixture on the meat. Pull the top half of the meat over the fruit mixture. Wrap enough of the cotton twine around the middle of the meat to hold it together. Continue stuffing the fruit mixture into the meat until all of the mixture has been used. Tie the meat in several places to hold it together enough for the fruit mixture to stay inside. Use enough olive oil to cover the bottom of a large roasting pan. Place the roast in the pan and brown on all sides. When browned, remove to a baking dish. Add the pineapple juice (about ¾ Cup), Sherry, Onion and garlic to the roasting pan and cook until the mixture comes to a boil. Stir often. Baste the meat with ½ of this mixture. Place roast in 350 degrees oven and bake 20-30 minutes per pound. Baste meat again about halfway through cooking time. Allow roast to sit about 5 minutes before slicing.

Note: I substitute a 7 oz. bag of Sun Maid Mixed Fruit Bits for the Dates & Apricots.

1 cup flour
1/8 tsp. salt
2 Tbs. sugar
2 Tbs. baking powder
1 egg
1/2 cup milk
oil for frying

1. Heat oil to about 350 degrees
2. Mix all ingredients together to make beignets batter
3. Take small spoonfuls of batter and drop into hot oil anld fry until golden brown.