Submitted By: Dixie Taylor

Ingredients

• 2 cans crescent rolls
• 2 - 8 oz packages of cream cheese
• 1 envelope Hidden Valley Ranch Dressing
• 3/4 cup mayonnaise
• small amount of onion (optional)
• 3/4 - 1 cup (all veggies combined): green peppers, radishes, red pepper, broccoli, cauliflower, mushrooms (all raw)
• Cheddar cheese

Preparation

Unroll rolls onto cookie sheet, press seam edges
Bake 350 degrees 7 - 10 minutes; Cool
Mix cream cheese, mayo and dressing mix; spread over rolls
Combine and toss veggies and cheese; sprinkle over rolls and press down
Chill 1 - 2 hours before cutting; a pizza cutter works well for cutting

Makes 64 bars.  Recipe can be made 24 hours before serving.

Submitted by: Judy Lund

Ingredients

• 1/4 cup fat-free no-sugar-added vanilla ice cream
• 1 envelope General Foods International Coffees Cappuccino or sugar free  Cappuccino (any flavor)
• 1 cup hot fat-free milk

Preparation

Place ice cream in large cup or mug
Prepare Cappuccino as directed on package, substituting hot milk for    the water
Pour over ice cream
Serve immediately

Special extra: serve with a cinnamon stick

Submitted by: Sue Long

Ingredients

• 2 (3 oz) packages beef-flavored Ramen noodle soup
• 1 (16 oz) package broccoli slaw
• 1 cup sliced almonds, toasted
• 1 cup sunflower seeds
• Half a bunch of green onions, chopped
• 1/2 cup sugar
• 3/4 cup olive oil
• 1/3 cup white vinegar or white wine vinegar

Preparation

Remove flavor packets from soup mix and set aside
Crush noodles and place in bottom of large bowl (at least 3 quart size)
Top with slaw mix
Sprinkle with almonds, sunflower seeds and green onions
Whisk together contents from flavor packets, sugar, oil and vinegar   and pour over slaw
Cover and chill 24 hours

Toss before serving

Submitted by: Charlotte Yeatts

Ingredients

• 2 Tbs corn starch
• 1/4 cup sugar (or same amt. "Splenda)
• 2 large eggs (or egg beaters) lightly beaten
• 1 can fat-free evaporated milk
• 1 can cream style corn
• "Pam" spray (or other vegetable spray)

Preparation

Mix corn starch, sugar, and eggs
Add evaporated milk, cream style corn
Spray 1 to 1 1/2 quart baking dish
Pour mixture into "PAM" sprayed baking dish
Lightly spray top of ingredients with "Pam" spray
Bake in preheated 325-degree oven for 1 hour until knife inserted into center comes out clean

Note: Recipe can be doubled.  Add one can of drained regular corn to the ingredients.  Bake approximately 1 hour 15 min.

Submitted by: Judy Lund

Ingredients

• 3 cups fat-free dry milk
• 1 cup "Splenda"
• 1/2 cup baking cocoa
• 1 small package sugar-free instant vanilla pudding mix
• Cinnamon & nutmeg (optional)

Preparation

Mix all ingredients together.
Mix 1/4 cup chocolate mix with 1cup HOT water

Submitted by: Unknown

Ingredients

• 1 cup fat-free sour cream
• 2 Tbs reduced-sodium taco seasoning
• 9 oz fat-free bean dip (approx. 1 heaping cup)
• 6 oz guacamole (approx. 3/4/ cup)
• 1/4 cup low-fat shredded cheddar cheese
• 4 medium scallions chopped
• 1 small tomato chopped
• 6 medium black olives, sliced

Preparation

Combine sour cream and taco seasoning; mix well
Spread bean dip on bottom of a 12-inch round glass serving bowl or   edged-platter
Top with guacamole, sour cream, cheese, scallions, tomatoes and olives.

Yields 12 servings (1/4 cup servings)

Submitted by: Unknown

Ingredients

• 1 cup plain non-fat yogurt
• 2 tsp fresh lemon juice
• 2 tsp honey
• 1 tsp "Dijon: mustard
• 2 large fresh peaches, peeled and chopped
• 1 celery stalk, chopped
• 2 tsp sesame seeds
• 1 Tbs minced fresh parsley
• 1 Tbs fresh cilantro
• 2 Tbs minced onions
• 4 dried apricots, minced

Preparation

Combine yogurt, lemon juice, honey and mustard In a small bowl or measuring cup
Toss together peaches, celery,sesame seeds, parsley, cilantro,  onions and apricots in a large bowl
Add yogurt mixture; toss again
Chill at least 3 hours before serving

Makes 4 servings

Nutritional information per serving:
95 calories; 1g fat; 18g carbs; 5g protein; 00mg cholesterol; 61 mg sodium