2 packages crescent rolls
1 package Hillshire Farm cocktail sausages
6 tablespoons brown sugar
6 tablespoons honey
1 cup butter
1 cup chopped pecans

Melt brown sugar, honey, and butter in a saucepan.

Add pecans.

Pour into a 9×13 buttered pan.

Unroll crescent rolls. Cut each triangle intp 3 pieces.

Wrap around sausage.

Lay on top of pecans.

Bake at 400 degree oven for 15 to 20 minutes.

Makes 36 pieces

1 pound white chocolate
1 small bag mini pretzels

Melt chocolate in double boiler.

Put a handful of pretzels in chocolate.

Stir to coat.

Using a large-tong meat fork, remove and place on foil-lined cookie sheet.

Put cookie sheet full of pretzels in freezer for a few minutes (1-2 minutes).

Store in airtight container.

1 tablespoon olive oil
1/2 cup diced onions
4 garlic cloves, chopped
4 ounces cream cheese
8 ounces sour cream
20 ounces creamed spinach, thawed
1 can (14.65 ounces) quartered artichoke hearts, drained
1 cup shredded Parmesan cheese
8 ounces Monterey Jack cheese
Your favorite crackers

Heat the oven to 350°F.

Spray a deep-dish pie or 13 x 9-inch baking dish with non-stick cooking spray and set aside.

Heat a large skillet over medium heat for 2 minutes.

Add the olive oil, diced onions, and garlic. Stir-fry for 2 minutes or until onion is transparent.

Place the cream cheese in a microwave safe bowl and heat on high power for 1 minute or until soft and melted.

Add the melted cream cheese, sour cream, thawed creamed spinach, drained artichoke hearts, and shredded Parmesan cheese to the onion garlic mixture.

Stir to combine and pour into the prepared baking dish.

Top with the shredded Monterey Jack Cheese.

Bake on the center oven rack for 35 minutes or until the cheese is melted.

8 ounces fat-free plain yogurt
3/4 cup crumbled feta cheese
2 ounces reduced-fat cream cheese, cubed
1/4 cup reduced-fat sour cream
1 garlic clove, minced
1-1/2 cups finely chopped fresh spinach
1 teaspoon dill weed
1/8 teaspoon pepper
Fresh vegetables and/or bread

Line a strainer with four layers of cheese cloth or one coffee filter. Place over a bowl.

Place yogurt in prepared strainer. Cover yogurt with edges of cheesecloth.

Refrigerate for 2 hours or until yogurt has thickened to the consistency of whipped cream.

Transfer yogurt to a food processor or blender (discard liquid from bowl).

Add the feta cheese, cream cheese, sour cream, and garlic. Cover and process until smooth.

Transfer to a small bowl.

Stir in the spinach, dill, and pepper.

Cover and refrigerate until chilled.

Serve with vegetables and/or bread.

Yields 2 cups

1/4 cup has 68 calories

You can find a wide variety of blenders and food processors at Amazon.com. Here are just two of the possibilities:

I actually found this in a novel I am reading. It sounds so good that I am going to try it as soon as I get the ingredients. It is especially good if you are looking for a low calorie snack.

Nonfat whipped topping sandwiched between two low-fat cinnamon graham crackers

Freeze for 10 minutes.

That is it – eat and enjoy!

This recipe is from a lady that works with my husband. She said it is “YUMMY”!

9 cups Chex cereal (any variety)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1-1/2 cups powdered sugar

Put cereal into a large bowl.

In 1-quart micro-wavable bowl, stir together chocolate chips, peanut butter, and butter.

Microwave, uncovered, on High 1 minute. Stir. Microwave about 30 seconds longer or until mixture can be stirred smooth.

Stir in vanilla.

Pour over the cereal, stirring until evenly coated.

Pour into 2-gallon re-sealable food-storage plastic bag.

Add powdered sugar, seal bag, and shake until well coated.

Spread on waxed paper to cool.

Store in airtight container in refrigerator.

You can find a wide variety of microwave ovens at Amazon.com. Here are just two of the possibilities:

This recipe is from a lady that works with my husband. She said it is “YUMMY”!

3 cups Rice Chex
3 cups Corn Chex
3 cups Cheerios
2 cups small pretzels
2 cups salted peanuts
1 (12-ounce) bag plain M&Ms
1 (12-ounce) bag peanut or almond M&Ms
2 (12-ounce) bags of white chocolate chips

Combine all of the ingredients except the white chocolate chips in a big bowl.

Melt the white chocolate chips in a saucepan according to the package instructions. These chips burn quickly, so be careful to not overcook them.

Pour the melted white chocolate over the mixture and, with a strong long-handled wooden spoon, toss well to coat.

Spread the Holiday Hash out on waxed paper and let set until the chocolate hardens.

Break into palm-sized pieces and store them in an airtight container or pour into gift bags.

(Hint: If you buy the red and green M&Ms you’ll have a very festive result.

1 pound fresh crab meat or 2 8-ounce cans crab meat
1 4-ounce can mushrooms
2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1/2 cup white wine
1 small onion grated
1/2 teaspoon salt
1/4 teaspoon curry powder
Bread crumbs
butter

Flake crab meat. Remove stiff membranes.

Melt butter. Remove from heat. Blend in flour.

Gradually add milk and wine. Stir until smooth and well blended.

Add seasonings.

Cook over low heat, stirring constantly, about 2 minutes. Add crab meat and mushrooms.

Place in greased individual casseroles. Sprinkle tops with bread crumbs. Dot with butter.

Bake at 350 degrees for 30 minutes.

Makes 4 servings.