Pumpkin Bread 3 cups sugar 3 – ½ cups flour 2 teaspoons soda 1 – ½ teaspoon salt 1 teaspoon nutmeg 1 cup oil 4 beaten eggs 2/3 cups water 2 cups pumpkin Sift together the dry ingredients.  Make a hole in dry ingredients and add the rest of the ingredients.  Bake in floured pan(s) 1 hour or until done at touch.
	Crab Buns 6 hamburger buns – split in half, buttered and toasted golden brown Blend together: • ½ lb sharp cheese, grated • 1 medium size onion, grated • 1 can crab meat • 5 tablespoons mayonnaise Spread generously on bun, broil until it bubbles.
	Golden Hash Browns 1 package undiluted Cream of Chicken soup Mix together then add: • 1 pt. sour cream • 5-6 large Potatoes cut into thin slices • 8 oz. cheddar cheese • 1 stick melted margarine Mix. Place above in casserole dish and cover with 2 cups corn flakes and pour ½ stick melted margarine on the top.  Bake 45 minutes at 350 degrees.
	Chocolate Chip Marshmallow Bars 2- ¼ cup flour 1 teaspoon soda 1 teaspoon salt 1 cup shortening ¾ cup brown sugar ¾ cup white sugar 2 eggs 1 teaspoon vanilla 1 cup nuts 2 cups chocolate chips or any other flavor 2 cups miniature marshmallows (Use colored ones for holidays) In large bowl, combine sugars and shortening.  Beat until creamy.  Beat in egg and vanilla.  Gradually add flour, soda and salt.  Stir in nuts, chips and marshmallows.  Spread in a greased sheet cake pan.  Bake for 20 minutes at 375 degrees.  Cut in 2 inch squares.
	Salted Nut Roll Bars 16 oz. jar salted dry roasted peanuts 3 tablespoons butter 12 oz. package peanut butter chips 14 oz. can sweetened condensed milk 10 oz. package miniature marshmallows Spray a 9 x 13 pan.  Layer ½ of the jar of nuts on bottom of pan.  Melt chips and butter over low heat, add condensed milk and barely heat.  Add marshmallows and melt only slightly.  Layer over nuts in pan.  Press mixture down and press on the rest of peanuts.
	Easy Steak Soup ½ lb. ground beef 16 oz. can stewed tomatoes 8 oz can tomato sauce 2 cups water Pin of Oregano (or Italian Seasoning) 10 oz package of frozen mixed vegetables 1 envelope onion soup mix (or ½ package soup mix and 1 beef bouillon cube) 1 teaspoon sugar ½ teaspoon black pepper Brown and drain ground beef.  Add all other ingredients and simmer on low heat for 1 – ½ hours.  Makes 6-8 servings.
	Apricot Chicken in a Crock Pot 4-6 frozen chicken breast halves 15 oz. can low-sodium chicken or mushroom soup 15 oz. can light-syrup apricots 4 oz. can of mushrooms, optional Place half of the can of soup in the bottom of crock pot or slow cooker that has been sprayed lightly with Pam.  Place frozen breast halves in the cooker and spread with the remainder of the soup.  Pour undrained apricots over the top.  Sprinkle lightly wit pepper and tarragon and cook until tender – approximately 4 to 5 hours in high, more time on low. Of chicken soup and no mushrooms are used, a garnish of almonds or pecans adds to appeal at serving time.  This work well with mashed potatoes, rice, or noodles.
	Grilled Chicken with Honey Glaze ¼ cup honey 1 teaspoon grated orange peel 2 tablespoons orange juice ¼ teaspoon dry mustard 1 small clove garlic, minced 1/8 teaspoon salt Dash pepper 2 – ½ to 3 pound broiler –fryer chicken, cut up • For sauce, mix honey, orange peel, orange juice, mustard, garlic, salt, and pepper. • Grill Chicken, skin side up, on an uncovered grill directly over medium coals for  35-45 minutes or until chicken is no longer pink. Turn chicken over after half of  the grilling time.  Brush often with the sauce during the last 10 minutes. • Bring remaining sauce to a boil; serve with chicken.  Makes 4 servings.
	Rib – Eye Steaks with Hot-as-Heck Sauce 1/3 cup sugar 1 medium onion, finely chopped 2 cloves garlic, minced 1 – ½ cups light beer or water 6 oz. can tomato paste ¼ cup Worcestershire sauce ¼ cup vinegar 1 to 2 tablespoons purchased habanero hot pepper sauce 1 tablespoon chopped canned chipotle peppers in adobo sauce 4 10 oz. beef rib-eye or sirloin strip steaks, cut 1 inch thick *Grilled whole fresh chili peppers (optional) • For sauce, in a medium saucepan, cook sugar over medium – high heat until it begins to melt, shaking the pan occasionally (do not stir).  Reduce heat to low; add onion and garlic.  Cook and stir for 5 minutes more or until mixture is golden brown.  Bring beer or water just to boiling in a small skillet.  Carefully and gradually add boiling beer or water to sugar mixture, stirring constantly.  Whisk in tomato paste, Worcestershire sauce, vinegar, habanero sauce, chipotle peppers, and salt.  Bring to a boil, reduce heat.  Simmer, uncovered, for 15 to 20 minutes or to desired consistency.  Set Aside. • Place steaks on the lightly oiled rack or the grill directly over medium heat.    Grill for 10 to 18 minutes or until desired doneness, turning once. • Brush some of the sauce onto the steaks during the last few minutes of grilling.  Pass remaining sauce with steaks.  Cover and chill any remaining sauce fro up to 1 week.  Serve with grilled chili peppers, if desired.  Makes 4 servings. *Note: To grill chili peppers, lightly brush whole peppers with oil.  Grill for 5 to 10 minutes over medium heat or until slightly charred.
	Vegetable Kabobs 8 tiny new potatoes, quartered 2 tablespoons water 8 baby sunburst squash 4 miniature sweet peppers and/or 1 red sweet pepper, cut into 1 inch pieces 8 tiny red onions, halved, or 2 small red onions, each cut into 8 wedges 8 baby zucchini or 1 small zucchini, halved lengthwise and sliced ¼ cup bottled oil-and-vinegar salad dressing 2 teaspoons snipped fresh rosemary or ½ teaspoon dried rosemary, crushed Fresh rosemary (optional) • In a 2-quart microwave – safe casserole combine potatoes and water.  Micro-cook,  covered, on high for 4 to 6 minutes or until nearly tender.  Drain.  Cool slightly. • On eight 10 inch skewers*, alternately thread the sunburst squash, sweet peppers,   onions, and zucchini.  In a small bowl combine dressing and the 2 teaspoons fresh or  ½ teaspoon dried rosemary; brush over vegetables. • Grill kabobs on the rack of an uncovered grill directly over medium heat for 10 to  12 minutes or until vegetables are tender and browned, turning and brushing  occasionally with dressing mixture.  If desired, garnish with additional fresh  rosemary. *Note: Using rosemary skewers will add special touch to your meal.  TO sue fresh rosemary skewers, first grill the vegetables on regular metal skewers (the rosemary will burn of grilled), then thread grilled vegetables on long stalks of fresh rosemary, removing some of the rosemary leaves. Make – Ahead Tip:  Micro-cook vegetables as directed.  Drain.  Place vegetables in a bowl; cover and chill for up to 24 hours.  To serve, assemble and grill kabobs as directed.
	Strawberry Lemonade 1 ½ qt. (6 cups) cold water, divided 1 cup strawberry halves 1 tub CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix • Place 2 cups of the water, strawberries and drink mix in blender container; cover high speed until smooth. • Pour into large plastic or glass pitcher.  Stir in remaining 4 cups water.  Serve over ice cubes. **You can substitute regular Lemonade with CRYSTAL LIGHT’s Pink Lemonade**
	Mushroom Turkey Burgers 1 pkg. (16 oz.) frozen LOUIS RICH Pure Ground Turkey, thawed 1 Tbsp. chopped fresh parsley 1 Tbsp. Worcestershire Sauce 1 tsp. onion salt 1 Tbsp. butter or margarine 1 cup sliced fresh mushrooms 4 hamburger buns split • Mix turkey, parsley, Worcestershire sauce and onion salt in large bowl.  Shape into  4 patties; set aside. • Melt butter in large skillet on medium heat.  Add Mushrooms; cook and stir 2 to 4  minutes or until tender.  Remove mushrooms from skillet; cover to keep warm.  Add  patties and cook on medium heat 12 to 14 minutes or until cooked through, turning  occasionally and place in buns; top with mushrooms.  **You can toast buns before filling with turkey burgers**
	Berry Cooler 1 tub CRYSTAL LIGHT Raspberry Ice Flavor Low Calorie Soft Drink Mix 1 qt. (4 cups) cold water, divided 1 pt. (2 cups) strawberries, hulled 3 Tbsp. lime juice 1 bottle (1 liter) club soda, chilled • Place drink mix, 1 cup of the water and strawberries in blender container; cover high speed until smooth.  Pour into large plastic or glass pitcher. • Add remaining 3 cups water and lime juicer; mix well.  Refrigerate until ready to serve. • Stir in club soda.  Serve over ice cubes in tall glass.
	Quicker than Fast Food Egg Sandwich 1 English muffin 1 large egg 2 strips OSCAR MEYER Ready to Serve Bacon 1 KRAFT Singles • Place 1 English Muffin half on microwaveable plate.  Crack egg carefully on muffin Microwave on high 40 seconds. • Fold bacon strips in half.  Place folded strips and Singles over egg.  Top with remaining English muffin half. • Microwave on high 30 seconds or until egg white is completely set and yolk is thin around the edges.
	Easy Pasta Salad 2 cups rotini pasta, uncooked 2 cups fresh broccoli florets 1 cup halved cherry tomatoes ¼ cup pitted ripe olive slices 1/3 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing ¼ cup KRAFT Reduced Fat Parmesan Style Grated Topping Cook pasta as directed on package, adding broccoli to pasta during last 2 minutes cooking time; drain.  Place in medium bowl. Add remaining ingredients; mix lightly.  Cover.  Refrigerate several hours or until serve.