Frozen Pumpkin Pie

1-1/2 cups gingersnap cookie crumbs

1/4 cup butter, melted

1 cup canned pumpkin

1/4 cup brown sugar

1/4 tsp. salt

1 tsp. pumpkin pie spice

4 oz. container frozen whipped topping, thawed

2 cups butter pecan ice cream, softened

PREPARATION:

Preheat oven to 350 degrees. Combine cookie crumbs and melted butter in a small bowl. Press onto bottom and up sides of a 9" pie plate and bake for 8 minutes. Cool completely.

In medium bowl, mix pumpkin, brown sugar, salt, and pumpkin pie spice.

Fold in whipped topping until blended. Fold in ice cream to partially blend; mixture will be marbled. Place in cooled crust and freeze for 3 hours. Then cover tightly and return to freezer. Remove from freezer 15 minutes before serving time. Serves 8

Spinach-Artichoke Burgers

I served these on onion buns instead of the crusty bread. I was in the mood for onion buns.

1 pound ground chicken or turkey
salt and pepper
Zest of 1 lemon
A couple of handfuls of freshly-grated parmesan
2 garlic cloves, 1 finely chopped and one 1 peeled
1 10-oz pkg frozen spinach, thawed and drained well
1 Tbsp fresh thyme (I used about ¼ tsp ground thyme)
2 Tbsp extra-virgin olive oil (EVOO)
4 thick cut slices of ripe beefsteak tomato
1 14-oz can artichoke hearts in water, drained and thinly sliced
8 thin slices of provolone cheese

Preheat grill, grill pan, or large nonstick skillet to medium-high. If using grill pan or skillet, preheat the broiler.

Place the ground chicken in a medium bowl and season with salt and pepper. Add the lemon zest, parmesan, finely chopped garlic, spinach, thyme, and EVOO. Combine and form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.

If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove. If using a grill pan or skillet, broil the bread on both sides until toasted. Rub toasted bread with the remaining garlic. Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.

In the last 2 minutes of the burgers’ cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone. If cooking on the grill, drop the lid to melt the cheese. If cooking on the stovetop, tent your grill pan or skillet with aluminum foil. Place a burger on top of each of the tomato slices and serve immediately.

Chocolate Kahlua Pecan Pie

We added a little extra Kahlua.

¾ cup light corn syrup
½ cup firmly packed brown sugar
¼ cup butter
2 squares (1 oz each) unsweetened chocolate
3 eggs
2 Tbsp Kahlua
1 tsp vanilla
1 ½ cups pecan pieces
One 9-inch unbaked pie shell

In small saucepan, bring corn syrup, brown sugar, and butter to a boil. Reduce heat; simmer for 2 minutes. Remove from heat. Stir in chocolate until melted; cool slightly. In medium bowl, whisk eggs with Kahlua and vanilla. Slowly whisk in chocolate mixture. Stir in pecans. Pour into crust. Bake on bottom rack in 350 degree oven for 35 to 45 minutes, or until knife inserted in center comes out clean. Serve with Kahlua Whipped Cream. Store in refrigerator.

Kahlua Whipped Cream:

In small chilled bowl, beat together 1 cup whipping cream, 3 Tbsp powdered sugar, and 1 Tbsp Kahlua until soft peaks form.

Butterfinger Cookies

1 cup butter, softened
1 cup peanut butter, smooth or crunchy
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
3 bars (2.1 oz each)
Butterfinger candy, finely crushed
1 oz milk chocolate, melted

In large mixer bowl with electric mixer at medium speed, beat together butter, peanut butter, and sugars until very smooth and light in color. Beat in eggs and vanilla. In small bowl, combine flour and baking soda. Stir into peanut butter mixture until evenly mixed. Chill dough for 30 minutes. Roll walnut-sized pieces of dough between hands to make even balls. Roll in crushed Butterfingers and place on parchment-lined baking sheets. Bake in 350⁰ oven for 8 to 10 minutes until puffy (do not overbake). Cool 2 minutes on baking sheets, Cool completely on wire racks. Drizzle melted chocolate over cookies. Makes about 4 dozen.

Cranberry Fluff

2 c raw cranberries, ground
1/2 c seedless grapes
3 c tiny marshmallows
1/2 c broken walnuts
3/4 c sugar
1/4 tsp salt
2 c diced unpared apples
1 c heavy cream, whipped

Combine cranberries, marshmallows and sugar. Cover and chill overnight. Add apples, grapes, walnuts, and salt. Fold in whipped cream. Chill before serving.

Pecan-Crusted Sweet Potatoes

3 cups peeled, cooked sweet potatoes (reserve cooking water) or 1 large can, drained (reserve juice).
2 eggs or 1/2 cup egg substitute
1/4 cup regular sugar, or more to taste
1/2 cup melted butter or Smart Balance
1 tsp vanilla
Scant 1/2 cup milk
1/2 cup flour to thicken (optional)
1/2 cup firmly packed brown sugar
3 Tbsp melted margarine
1/4 cup flour, sifted if possible
1/2 cup finely chopped pecans

Mash potatoes with a little juice from can or cooking water. Add all ingredients except those for the topping (brown sugar, 3 Tbsp margarine, flour, and pecans). If it is too soft and soupy, add 1/2 cup flour, a little at a time. You want it very soft, but not so soft that the topping sinks into the potatoes. Spread into a 4-6 cup pan and smooth out the top. It will be a little lumpy. Combine topping ingredients. Feel free to make extra if you like the topping a lot. Drop by spoonfuls on top of the potatoes. Bake at 350⁰ for 25 to 30 minutes, or until set.

Scalloped Corn

1/4 cup finely chopped onion

1/4 cup chopped green or sweet red pepper OR pimientos

2 Tbsp margarine or butter, divided

1 beaten egg

1/2 cup milk

1/2 coarsely crushed saltine crackers, divided

1 can cream style corn (8-3/4 oz)

1 can whole kernel corn (7 oz)

Cook onion and sweet pepper in 1 Tbsp of the margarine till tender. Combine egg, milk, 1/3 cup of the crushed crackers, and dash pepper. Stir in onion mixture and corn. Pour into a greased 1-quart casserole. Melt remaining margarine; toss with remaining crumbs. Sprinkle crumb mixture atop corn mixture. Bake at 350^o about 35 minutes or till a knife inserted near the center comes out clean. Makes 4 servings.

Thanksgiving Green Beans

My sister made this for us.

¼ pound bacon (about 5 slices), cut into 1/2-inch pieces
1 tablespoon Worcestershire sauce
½ teaspoon sugar
¼ teaspoon dry mustard
Couple dashes hot sauce, such as Tabasco
1 ½ pounds green beans, trimmed and rinsed
1/3 cup jarred roasted red peppers, coarsely chopped

In a large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Remove the skillet from the heat and stir the Worcestershire sauce, sugar, mustard and hot sauce into the bacon fat. Return the skillet to high heat, add the green beans and cook, tossing occasionally with tongs, until crisp-tender, about 6 minutes. Stir in the red peppers and half the bacon, tossing until warmed through, about 1 minute. Top with the remaining bacon (if you didn’t eat it all while cooking).

Serves 8, prep time 15 minutes, cook time 15 minutes

Little Cheddar Meat Loaves

1 egg
1/4 cup milk
1 cup (4 oz) shredded cheddar cheese
1/2 cup quick cooking oats
1/2 cup chopped onion
1 tsp salt
1 lb lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 tsp prepared mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13 x 9 x 2 inch baking dish. Combine ketchup, brown sugar, and mustard; spoon over loaves. Bake, uncovered, at 350^o for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160^o. Makes 8 servings.

Cowboy Cookies

1 cup sugar
1 cup brown sugar
1 cup shortening
2 cups flour
2 eggs
½ tsp salt
1 tsp vanilla
½ tsp baking powder
1 tsp baking soda
2 cups rolled oats
1 (6-ounce) package chocolate chips
1/3 cup coconut

Cream shortening and sugars; add eggs and continue beating until fluffy. Add flour, soda, salt, baking powder and vanilla. Mix until well-blended. Add rolled oats, chips, and coconut. Nuts and raisins can be added as well, if desired. Drop by teaspoon on cookie sheet about 2 inches apart. Bake 12 to 13 minutes at 350 degrees. Makes about 7 dozen small cookies.

Ginger Shortbread Cookies

3 cups flour
1 cup brown sugar
¼ cup cornstarch
1 ½ Tbsp dried orange peel
1 Tbsp pumpkin pie spice
1 Tbsp ground ginger
1 tsp baking soda
½ tsp salt
2 Tbsp molasses
1 Tbsp water
1 egg
1 cup cold butter, cut into 1-inch pieces
Creamy White Frosting in desired colors

Mix flour, sugar, cornstarch, orange peel, ginger, pumpkin pie spice, baking soda, and salt in a large mixing bowl. Whisk molasses, water, and egg in a small bowl; set aside. Cut butter into flour mixture using a pastry blender or 2 knives until the mixture resembles coarse meal. Knead for 2 or 3 minutes until smooth. Divide in half, wrap in plastic wrap. Chill a minimum of 2 hours.

Preheat oven to 350 degrees. Roll dough on lightly floured surface to ¼-inch thickness. Cut with cookie cutters. Place on baking sheets. Bake for 11 to 13 minutes. Cool on wire racks.

Decorate as desired with colored frosting.

Creamy White Frosting

Picture will appear in Ginger Shortbread recipe tomorrow. Feel free to add food colors. I've used both paste and liquid with this recipe.

1 cup shortening
1 ½ tsp vanilla
¾ tsp almond extract
4 ½ cups powdered sugar
3-4 Tbsp milk
3 Tbsp butter

Beat shortening, butter, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly, add half of the powdered sugar, beating well. Add 2 Tbsp milk. Gradually beat in remaining powdered sugar and enough remaining milk to make of spreading consistency. Frosts tops and sides of two 9-inch cake layers.

Easy Meatball Soup

1 pkg (approx 18 oz) fully cooked frozen meatballs, thawed
2 cans Italian style stewed tomatoes, diced
2 cans beef broth
1 can frozen mixed vegetables (or a some frozen peas, corn and broccoli, and some leftover green beans)
½ tsp oregano
½ cup uncooked rotini

Bring tomatoes, broth, veggies, and oregano to a boil. Add rotini and thawed meatballs. Heat until meatballs are warm and rotini is done.

Gingerbread Waffles

3 eggs, separated, or ¾ cup egg substitute
1 cup milk (skim is fine)
½ cup dark molasses
½ cup firmly packed brown sugar
1 ¾ cup flour
4 tsp baking powder
½ tsp salt (optional)
1 tsp cinnamon
1 tsp ginger
¼ tsp cloves
1 stick butter (or margarine), melted

Beat egg yolks with whisk and add milk, molasses, and brown sugar. In a separate bowl sift flour, baking powder, and spices. Add liquid ingredients to dry along with melted butter. Beat egg whites (if using) until they form stiff peaks and fold into batter. Bake in a hot waffle iron. Serve with butter and powdered sugar. Makes 5 servings.

Spinach-Artichoke Dip

2 cups (8 oz) shredded part-skim mozzarella cheese, divided
½ cup fat-free sour cream
¼ cup (1 oz) grated fresh Parmesan cheese, divided
¼ tsp black pepper
3 garlic cloves, crushed
1 (14-oz) can artichoke hearts, drained and chopped
1 (8 oz) block 1/3-less-fat cream cheese, softened
1 (8 oz) block fat-free cream cheese, softened
½ (10-oz) pkg frozen spinach, thawed, drained, and squeezed dry
Baked tortilla chips

Preheat oven to 350⁰. Combine 1 ½ cup mozzarella, sour cream, 2 Tbsp Parmesan, and everything but chips in a large bowl, and stir until well-blended. Spoon mixture into a 1 ½ quart baking dish. Sprinkle with ½ cup mozzarella and 2 Tbsp Parmesan. Bake at 350⁰ until bubbly and golden brown, about 30 minutes. Serve with tortilla chips. Makes 5 ½ cups. 148 calories and 5 g fat for ¼ cup and 6 chips.

New Feature!

I switched to a newer form of Blogger, and I am now able to add labels to my posts. I don't know how to make a search function yet, but if you click on one of the labels, it will list all of the recipes with that label.

If you want to see all of the entrees, scroll down to the last entree (Southwest Meat Loaf) and click on the "entrees" label.

Elegant Lettuce Salad

3 cups lettuce (you can mix types)
1 can mandarin oranges
½ cup halved grapes
Toasted almonds

Toss together and add dressing.

Dressing:

1 Tbsp red wine vinegar
Sugar to taste (I used a teaspoon)
3 Tbsp vegetable oil
Garlic powder (maybe ½ tsp?)

Shake together all ingredients.

Easy Green Beans and Tomatoes

1 can green beans, drained
1 can Hunt's diced tomatoes with basil, oregano, and garlic, partially drained

Empty both cans into a medium saucepan and stir. Heat till warm and serve.

Creamy Corn and Sausage Chowder

2 (14.75-oz) cans Cream Style Sweet Corn
1 1/2 cups frozen hash-brown potatoes
1 1/2 cups skim milk
1 pkg Healthy Choice Sausage, sliced
1/4 cup sliced green onions
1/4 cup goldfish crackers


In medium saucepan, combine all ingredients except crackers and onions; mix well. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook 2-3 minutes or until potatoes are tender, stirring occasionally. Ladle soup into serving bowls and top with onions and crackers. Makes 4 servings (1-1/2 cups each).

Southwest Meat Loaf

½ cup seasoned breadcrumbs
½ cup finely chopped onion
¼ cup chopped fresh cilantro
¼ cup pickled banana pepper rings, finely chopped
1 Tbsp onion powder
2 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce
½ tsp dried oregano
Dash of crushed red pepper
2 lbs ground turkey
2 egg whites
Cooking spray
2 cup bottled salsa

Preheat oven to 350 degrees. Combine first 11 ingredients. Divide meat mixture into 2 portions, and shape each portion into a 6 X 3-inch loaf. Place loaves in a 13 X 9-inch baking dish coated with cooking spray; pour ½ cup salsa over each loaf. Bake at 350 degrees for 1 hour or until a thermometer registers 165 degrees. Let stand 10 minutes. Cut each loaf into 8 slices. Makes 8 2-slice servings. 239 calories; 10.8 g fat.

Green Rice

4 cups plus 2 Tbsp water, divided
1 cup basmati rice
1 cup chopped fresh cilantro
2 poblano chiles, seeded and chopped coarsely
1 ½ tsp olive oil
1 cup finely chopped onion
½ cup chopped green bell pepper
¼ cup chopped green onions
1 garlic clove, minced
½ tsp salt

Combine 2 cups water and rice; let stand 30 minutes. Drain well.
Place 2 Tbsp water, fresh cilantro, and poblanos in a blender or food processor; process till smooth.
Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, green onions, and garlic; sauté 3 minutes. Add poblano mixture; sauté 2 minutes. Stir in rice, 2 cups water, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Makes 4 servings. 2.5 g fat; 243 calories.

Cinnamon-Sugar Rhubarb Cake

½ cup shortening
1 cup packed brown sugar
1 cup sugar, divided
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
½ tsp salt
1 cup buttermilk
2 cups diced fresh or frozen rhubarb
1 tsp cinnamon

In a large mixing bowl, cream the shortening, brown sugar, and ½ cup of the sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine the flour, baking soda, and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in the rhubarb. Pour into a greased 13 X 9-inch baking dish. Combine cinnamon and remaining ½ cup sugar. Sprinkle over batter. Bake at 3500 until a toothpick inserted near center comes out clean. Serve warm. Makes 12-16 servings. If using frozen rhubarb, measure before completely thawed.

Pizza Wheel with Caramelized Onion

The picture displays the Swiss cheese option.

Crust:
3 to 3 ½ cups flour
¾ tsp salt
1 pkg yeast
1 cup warm water (105-115 degrees)
2 Tbsp olive oil

Combine 3 cups flour & salt in one bowl and yeast and water in other. Add oil once yeast dissolves. Add yeast mixture to flour mixture. Stir in additional flour if needed. Knead of lightly floured surface for 2-3 minutes. Let rest while cooking onions.

OR

1 box Pillsbury Hot Roll mix
1 ¼ cup warm water

Mix hot roll mix and yeast packet (comes in box) with water. Knead for about 5 minutes. Take just over half the dough and let rest while cooking onions. Reserve the remaining dough for an additional pizza.

Topping:
2 Tbsp olive oil
2 large onions, thinly sliced
1 tsp sugar
1 ½ tsp fresh thyme or ½ tsp dried thyme. I used ground thyme, so I used even less.
4 oz roasted red bell pepper, drained and sliced
4 oz crumbled blue cheese or swiss cheese

Heat 1 Tbsp oil in large skillet over medium heat. Add onions and sugar. Cook and stir until onion is caramelized, about 20 minutes. Onion should be golden, not browned. Cool slightly.

Lightly grease 14-inch pizza pan and dust with cornmeal. Pat dough into pan. Form rim of dough around outside edge. Cut 7-inch “X” in center of circle. Cut each section in half to form 8 wedges. Spread onion in 3-inch wide border evenly around dough. Sprinkle thyme over onions. Top with red pepper and cheese. Pull points of dough over filling. Moisten under side of point with water and press firmly to seal to rim of dough, forming ring shape. Lightly brush dough with remaining olive oil. Bake in 425 degree oven for 15-20 minutes, or until browned. Makes 6 servings.

Brownie Fudge

Follow directions exactly. It took me three tries to get this right because I altered a few things that couldn't be altered.

½ cup whole natural almonds, chopped
20 crème-filled chocolate sandwich cookies, finely ground
1 pkg bittersweet chocolate chips (Ghirardelli 60% cocoa), melted
1 can sweetened condensed milk
¾ tsp almond extract
1 can vanilla frosting (or make your own)
Maraschino cherries, optional

Line 8” square pan with enough foil to overhand sides by 2”. Toast almonds. I put them in the oven for a few minutes. You can also do this on the stove in a nonstick pan for a few minutes. In a bowl, combine cookie crumbs, melted chocolate chips, sweetened condensed milk, and almonds. Press into pan. Let stand at room temperature until firm, at least one hour. Use foil to lift brownies from pan; remove foil. Spread with frosting; cut into squares. If desired, top with cherries.

Marbled Chocolate Banana Bread

2 cups flour
¾ tsp baking soda
½ tsp salt
1 cup sugar
¼ cup butter, softened
1 ½ cups mashed ripe banana (about 3 bananas)
½ cup egg substitute
1/3 cup plain low-fat yogurt
½ cup semisweet chocolate chips
Cooking spray


Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Beat butter and sugar in large bowl at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist. Microwave chocolate chips on high 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternatively with plain batter into an 8 ½ X 4 ½-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 3500 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Makes 16 slices. 183 calories and 4.7 g fat in each slice.

Strawberry Crisp

This is like Dump Cake, but I don't use canned pie filling.

1 bag frozen strawberries (whole or sliced—your preference)
2 Tbsp water
½ cup sugar
2 Tbsp cornstarch
1 tsp vanilla
¼ tsp almond extract (optional)
1 box French vanilla cake mix
2 sticks butter


Put strawberries, water, sugar, and cornstarch into saucepan. Cook and stir until boiling.
Add extracts. Remove from heat and cool slightly.
Spray 9 X 13-inch cake pan with cooking spray. Add strawberry mixture. Sprinkle cake mix on top. Cover with slices of butter. Bake at 350 degrees for 30 minutes.
Serve with ice cream.

Fettuccine Salad

2 Tbsp canola oil or olive oil
1 16-oz can corn, drained, liquid reserved
2 Tbsp salt (or less to taste)
1 pound fettuccine
1 cup Parmesan cheese, grated
1/2 bunch green onions, finely chopped
1 cup lowfat sour cream
1 cup lowfat mayonnaise
2 chicken flavored bouillon cubes, crushed
1 tsp garlic (or more to taste)
1 Tbsp black pepper


In large pot, bring 1 gallon water to a vigorous boil. Add oil, liquid from corn, and salt. Break fettuccine and drop into boiling water. Lower heat, simmer for 5 minutes, stirring constantly. Remove pasta from heat and pour into colander. Rinse completely with cool water. In a microwave-safe container, combine crushed bouillon cubes, corn, Parmesan cheese, mayonnaise, green onions, and seasonings. Microwave briefly, just until warm. Stir to blend. Put cold pasta in a large bowl or casserole dish and pour sauce over noodles. Mix well. Serve chilled. Makes 6-8 large servings.

Black Eyes of Texas Casserole

2 lbs lean ground beef
1 large onion, chopped
1 (15 oz) can jalapeno black eyed peas
1 can cream of chicken soup
1 can cream of mushroom soup
1 (10 oz) can hot enchilada sauce
1 tsp garlic powder or 2-3 garlic cloves, minced
1 (10 1/2 oz) bag tortilla chips, divided
3 cups grated cheddar cheese, divided


In a large skillet over medium heat, brown ground beef. Add onion, black-eyed peas, undiluted soups, enchilada sauce and garlic; stir. Grease two casseroles; layer 1/4 of chips on bottom of each casserole, then top with 1/4 meat mixture and 1/4 of cheese. Repeat layering procedure. Bake in preheated 3500 oven for 35 minutes. Makes 12 to 16 servings.

Guacamole

2 avocados
1 serrano pepper, finely chopped with seeds
juice of 1 small lime
½ small white onion, finely chopped
garlic salt to taste


Peel avocados. Reserve pits if desired. Mash avocados. Add serrano pepper, onion, lime juice, and garlic salt, and mix well. If you like it hotter, add another pepper. If you want, you can put one of the avocado pits in the guacamole so it doesn’t turn brown.

Chicken-Veggie Manicotti

2 clove garlic, minced
½ cup finely chopped onions
3 boneless skinless chicken breast halves, cut into small pieces
1 cup each grated carrots, grated zucchini, and finely chopped mushrooms
3 Tbsp minced fresh basil, or 1 ½ tsp dried
1 Tbsp minced fresh oregano or 1 tsp dried
¼ tsp black pepper
4 oz light cream cheese, cut into cubes
1 cup part-skim ricotta cheese
¼ cup grated Parmesan cheese
12 manicotti shells, uncooked
2 cups of your favorite tomato-based pasta sauce
½ cup shredded mozzarella
chopped fresh parsley for garnish (optional)


Saute garlic and onions over medium heat until softened in nonstick skilled sprayed with cooking spray. Add chicken, increase heat to medium-high, and cook until no longer pink. Add carrots, zucchini, mushrooms, basil, oregano, and pepper. Cook 3 more minutes. Add cream cheese and stir until melted. Remove from heat. Stir in ricotta and Parmesan cheeses. Transfer filling to a large bowl and refrigerate for 20 minutes.

While filling is chilling, cook manicotti according to package directions. Rinse with cold water and drain well. Using a teaspoon, stuff shells equally with filling. Spread a thin layer of pasta sauce over bottom of 2 baking dishes. Arrange 6 stuffed manicotti in each dish. Pour remaining sauce over manicotti and sprinkle with mozzarella.

Cover with foil and bake at 3500 for 40 minutes. Let cool for 5 minutes before serving. Garnish with parsley, if desired.

Bloodshot Eyeball Dip

I used a green olive because I already had an open package. I used regular tortilla chips for the same reason.

1 pkg cream cheese (8 oz)
½ cup salsa con queso
2 Tbsp sour cream
1 tsp guacamole
Drained roasted red pepper strips from a jar
1 slice of pitted black olive
1 Tbsp chopped fresh cilantro
Blue corn tortilla chips

At low speed, beat cream cheese and queso until smooth. Form dip into a 5 ½” X 4” X 1 ¼” eye shape on serving platter. Spread sour cream over top of cream cheese mixture to cover evenly.

Spread guacamole in 1 ¼” circle in center of sour cream. Cut ½” square piece from pepper; place in center of guacamole. Top with olive slice. Outline outer edge of sour cream with pepper strips. Place cilantro along edges of pepper strips. Cut pepper strips into very thin pieces; place around guacamole. Serve with chips.