1/2 cup Mayonnaise

8 oz. pkg. Cream Cheese

2 cups Grated Sharp Cheddar Cheese

2 Green Onions, Chopped

6 Ritz Crackers, Crushed

8 Slices of Bacon, Cooked and Crumbled

1/2 Cup Captain Rodney's Boucan Glaze

Mix mayonnaise, cream cheese, cheddar and onions in greased quiche pan (glass pie pan). Top with crackers and bake at 350 degrees for 15 minutes. Top with bacon and Captain Rodney's Boucan Glaze. Serve with crackers.

2 Tbsp Peanut Butter

4 Tbsp Honey

3 cups Rice Krispies

4-5 Bananas

3 cups Milk

2 Small boxes Instant Chocolate Pudding Mix

1 Large Container Cool Whip

Mix together peanut butter, honey, and rice krispies and press into bottom of 9x13 dish. Slice a layer of bananas over crust. Mix pudding and milk until thickened. Blend in 1 cup of cool whip. Pour pudding mixture over bananas. Spread remaining cool whip over pudding and refrigerate until serving.

3 cups Flour

1 tsp Baking Soda

1 tsp Salt

3 tsp Cinnamon

1 1/2 cups Oil

2 cups Sugar

4 Eggs, Beaten

2 1/4 cups Fresh Strawberries, Mashed with 1/2 cup Sugar

1 1/4 cups Pecans, Chopped

Mix flour and spices together. Cream oil, sugar, and eggs. Add flour mixture. Then stir in pecans and strawberries (lightly mashed). Bake in two loaf pans or one large bunt pan at 350 degrees for 1 hour and 20 minutes, possibly longer for large pan. Can be sprinkled with confectioners sugar. Yummy!

(If you are looking to save calories, replace the oil with the same amount of nonfat yogurt or apple sauce and you can also replace the sugar with a low-calorie sweetener)

Olive Oil Cooking Spray

1 Pound Button Mushrooms, about 24 large mushrooms

1 tsp Olive Oil

1/4 cup Onion, Chopped

1/4 cup Red Bell Pepper, Chopped

10 oz. Chopped Frozen Spinach, Thawed and Drained

2 1/2 slices whole-wheat Bread, Toasted and Chopped into bread crumbs

1 tsp Creole seasoning, or Cajun seasoning

1/4 tsp ground turmeric

Preheat oven to 350 degrees. Lightly coat 9X13 inch pan with olive oil cooking spray. Remove mushroom stems from caps and finely chop stems; reserve caps and set aside. Heat olive oil in a large skillet over medium heat. Sauté mushroom stems, onion, pepper, and spinach until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined. Stuff each mushroom cap with 2 Tablespoons of filling mixture. Place mushrooms, stuffed sides up, in baking dish. Bake, uncovered, 15 minutes. Serve warm. (Note: the mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time.)

(If you want a little more flavor, add some minced garlic to the stuffing mixture when you sauté other ingredients!)

Cooking Spray

2 Large Eggs, Lightly Beaten

1 cup Carrots, Shredded

1 Bunch of Green Onions, Chopped, Divided

3 cups Cooked White Rice

1/2 cup Frozen Green Peas, Thawed

1/4 cup Low-Sodium Soy Sauce

Coat a large skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom. When eggs start to set, break them up into pieces with a heatproof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside. Off heat, recoat skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons of green onions. Sauté until carrots are crisp-tender, about 2 to 3 minutes. Stir in cooked rice, peas, and soy sauce; cook until heated through, about 1 minute. Gently stir in cooked eggs and remaining green onions; heat through. Yields about 3/4 cup per serving. (6 Servings)

6 small Yukon Gold potatoes, peeled and cut into 1-inch chunks (about 1 1/4 lbs)

1 pound cauliflower, florets

3/4 pound baby carrots, sliced in half lengthwise

4 medium garlic cloves, peeled

1 1/2 tsp salt, divided.

1/2 cup fat free skim milk

1/4 cup fat free sour cream

1 Tbsp butter

1/4 tsp black pepper, freshly ground

1/4 cup green onions, sliced

Place potatoes, cauliflower, carrots, garlic, and 1 teaspoon salt in a large saucepan. Add enough water to cover ingredients. bring to a boil. Boil until vegetables are tender, about 15 minutes. Drain and return to saucepan. Stir in milk, sour cream, butter, remaining salt, and pepper. Process mixture in a food processor until smooth or puree in saucepan using an immersion blender; stir in green onions. Transfer to a bowl and serve. Yields about 3/4 cup per serving. Serves 8.

Cooking Spray

2 medium Raw Eggplant, tops and bottoms removed, sliced lengthwise into four 1/4-inch-thick long slices each

1 tsp Olive Oil

2 large Garlic cloves, sliced (about 2 Tbsp)

2 cups canned Crushed Tomatoes

2 Tbsp Basil, Fresh, Torn

1/4 cup Minced Onion

1 small Zucchini, diced

1 large clove Garlic

1/2 cup part-skim Ricotta Cheese

1/2 cup fresh Parsley, chopped

2 Tbsp Basil, fresh, chopped

3 Tbsp grated Parmesan Cheese, divided

1 large Egg

1/4 tsp Salt

1/4 tsp Black Pepper, Freshly Ground

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Lay eggplant in a single layer on prepared baking sheet and lightly coat tops with cooking spray. Bake, flipping once, until golden brown, about 10 minutes per side. Remove from oven and set aside.

To make sauce, place oil in a medium saucepan over medium-high heat. Add sliced garlic; sauté until it begins to brown, about 1 to 2 minutes. Add crushed tomatoes; stir to combine and reduce heat to low. Add torn basil, stir to combine and simmer for 10 minutes. Cover, remove from heat and set aside.

To make filling, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and zucchini; sauté until onion starts to brown, about 5 minutes. Stir in chopped garlic and cook 1 minute more; spoon onion mixture into a small bowl to cool. In another small bowl, combine ricotta, parsley, chopped basil, and 2 tablespoons of Parmesan; stir to combine. Add cooled onion mixture; stir to combine. Add egg, salt, and pepper; stir to combine.

To make rollatini, reduce oven to 400 degrees. Spoon 3 tablespoons of sauce in bottom of an 8X8-inch glass or nonstick metal baking dish and swirl to coat bottom with sauce. On a clean cutting board, place 1 slice of eggplant. Place 2 tablespoons of filling at narrow end of eggplant and roll up; place in prepared baking dish, seam side down. Repeat with remaining eggplant slices. Arrange in a single layer in dish. Spoon remaining sauce and remaining tablespoon of Parmesan over eggplant. Bake until sauce bubbles, about 15 minutes. Yields 2 pieces of rollatini per serving.

Cooking Spray

6 uncooked boneless, skinless chicken breasts

1 tsp salt

1/2 tsp black pepper, freshly ground

1 Tbsp Olive Oil

2 Lemons, 1 Quartered and 1 cut into 6 slices

2 Tbsp Fresh Rosemary, Chopped

2 Tbsp Fresh Parsley, Chopped

1/3 cup canned chicken broth

Preheat oven to 400 degrees. Coat a 13X9-inch baking dish with cooking spray. Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil. Squeeze 1 lemon (4 quarters) over chicken breasts. Sprinkle rosemary and parsley over chicken. Pour broth around chicken to coat bottom of pan. Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve. Yields 1 chicken breast per serving.

1 tsp olive oil

1 Tbsp Sugar

2 cups pearl onions or fresh onion sliced

2 1/2 cups fresh snap beans, washed and ends snapped

2 Tbsp fresh dill, chopped

1/2 tsp salt

1/4 tsp black pepper

Heat oil and sugar together in a large skillet over medium-high heat. Add onions and sauté until tender and golden brown, stirring frequently, about 10 minutes. Add green beans and cook until crisp-tender, stirring frequently, about 10 minutes. Remove from heat and stir in dill, salt, and pepper. Yields about 1/2 cup per serving.

4 cups Sweet Potatoes, cooked and mashed

1/2 cup white sugar

1/2 cup brown sugar

1 stick butter

1 tsp vanilla

2 eggs beaten

1/2 cup evaporated milk (I occasionally put 1/4 cup evaporated milk and 1/4 cup orange juice to add a little zest!)

3/4 tsp cinnamon

1/2 tsp nutmeg

Mix together all ingredients and pour into a buttered casserole dish

1 cup brown sugar

1/2 stick butter, softened

1/3 cup flour

1/2 cup chopped pecans

Crumble together sugar, butter, and flour. Then add pecans. Sprinkle on top of casserole

Bake at 350 degrees for 45 minutes. Yummy!

1 head Green leaf lettuce, washed and torn into bite size pieces

1 cup celery, chopped fine (we prefer celery seed )

1 cup red or green bell pepper, chopped

1 small red onion, chopped fine

2-15 oz. cans Le Seur Green Peas, drained

2 cups Hellmann's Mayonnaise

1 1/2 cups Cheddar Cheese, shredded

1/2 pint Grape or Cherry Tomatoes, chopped or sliced

Wash lettuce in salt water, rinse each leaf individually, and dry on paper towels. Roll up paper towels with lettuce still on them. Put in ziploc bag and put in refrigerator to crisp. After lettuce has been crisped, tear into bite size pieces and put into a trifle bowl. Next, layer (in order) lettuce, celery, bell pepper, onion, and peas. Spread mayonnaise on top of peas about 1/4 to 1/2 inch thick. Then top with cheddar cheese and tomatoes.

1 small onion, diced

2 Tbsp Troyer Beef Flavored Soup Base (found in our stores)

Salt and Pepper to taste (1/2 tsp of each)

2 1/2 pounds Fresh Snap Beans

Snap ends and wash beans. Combine beans and dices onion in large pot. Fill pot with water to cover beans. Bring to a boil. Then reduce heat and allow to simmer on medium to medium low for 1 hour or until tender. Pour into bowl and serve!

1 cup water

1 cup Sugar

1-12 oz. pkg. Fresh Cranberries

Bring water and sugar to a boil. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Pour sauce into a bowl, cover and cool completely at room temperature. Refrigerate until serving time.

3/4 cup sugar

1/2 cup water

2 inches fresh ginger root, peeled

4 to 6 cups fresh fruit chunks

Bring sugar and water to a boil in a small saucepan over moderate heat. Add ginger and reduce heat to simmer. Stir until sugar dissolves and ginger infuses syrup, about 2 minutes. Remove from heat and take out ginger. Cool and pour over chunks of pineapple, strawberries, bananas, or any of your favorite fruit combinations.

2-ounce piece unpeeled ginger root

3/4 cup plus 3 Tbsp sugar

2 Tbsp lemon zest

1/2 cup (1 stick) butter, room temperature

2 eggs

1 cup buttermilk

2 cups all-purpose flour

1/2 tsp salt

3/2 tsp baking soda

Preheat oven to 375 degrees. Grease 16 muffin cups. If you have a food processor, process the ginger until it is in tiny pieces. Or, hand chop it into fine pieces. You should have about 1/4 cup. It is better to much ginger than too little ( I actually used about 1/2 cup ginger). Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot. Do not walk away from the pan- the sugar will melt quite quickly. Remove from the heat and let the mixture cool completely. Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the zest and sugar mix to the ginger mixture and set aside. In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup sugar and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt, and baking soda and beat until smooth. Add the lemon-ginger mixture and mix well. Spoon the batter into the muffin cups so that each is about 3/4 full. Bake 15-20 minutes. Serve warm.