Garden Phyllo Quiches

Sorce	nodi
Caloric	:1 Serving: Calories 180 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 3 g); Cholesterol 115 mg; Sodium 380 mg; Total Carbohydrate 20 g (Dietary Fiber 2 g); Protein 11 g Percent Daily Value*: Vitamin A 88 %; Vitamin C 6 %; Calcium
Ingridients	Prep Time:30 min Start to Finish:1 hr Makes:8 servings 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to drain 2 cups sliced fresh mushrooms (6 ounces) 2 cups milk 1 teaspoon ground mustard 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 4 eggs 8 frozen (thawed) phyllo sheets (18 x 14 inches) 4 teaspoons butter or margarine, melted 1/2 cup shredded mozzarella cheese (2 ounces)
Instructions	1. Heat oven to 350ºF. Spray 10- or 12-inch skillet with cooking spray. Cook spinach and mushrooms in skillet over medium heat, stirring occasionally, until spinach is wilted and mushrooms are tender; remove from heat. 2. Mix milk, mustard, salt, nutmeg and eggs; set aside. 3. Spray eight 6-ounce custard cups with cooking spray. Place 1 phyllo sheet on flat surface; lightly brush with butter. Top with 3 phyllo sheets, brushing each with butter. Cut phyllo into fourths. Place 1 phyllo section in each custard cup. Repeat with remaining phyllo sheets. Trim overhanging edge of phyllo 1 inch from rim of cup. 4. Drain spinach mixture; divide evenly among cups. Pour about 1/3 cup egg mixtue into each cup. Fold edges of phyllo toward center. 5. Arrange custard cups in jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes or until egg mixture is set. Sprinkle with cheese. Serve immediately.

Cheddar Strata with Grilled Onions

Sorce	quinton
Caloric	:1 Serving: Calories 295 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 8 g); Cholesterol 175 mg; Sodium 540 mg; Total Carbohydrate 25 g (Dietary Fiber 3 g); Protein 17 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 6 %; Calciu
Ingridients	Prep Time:5 min Start to Finish:1 hr 25 min Makes:6 servings 1 teaspoon vegetable oil 2 medium onions, sliced 8 slices rye bread 2 tablespoons Dijon mustard 1 1/2 cups shredded Cheddar cheese (6 ounces) 1 large tomato, seeded and coarsely chopped (1 cup) 1 1/2 cups milk 4 eggs
Instructions	1. Heat oven to 300ºF. Spray square baking dish, 8x8x2 inches, with cooking spray. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onions in oil 6 to 8 minutes, stirring frequently, until golden brown; remove from heat. 2. Trim crusts from bread. Spread mustard on 1 side of each bread slice. Arrange 4 slices, mustard sides up, in baking dish. Layer 1 cup of the cheese, the tomato and onions on bread. Place remaining bread, mustard sides down, on onions. Beat milk and eggs until well blended. Pour evenly over bread. 3. Bake uncovered about 1 hour or until center is set and bread is golden brown. Sprinkle with remaining 1/2 cup cheese. Let stand 10 minutes before cutting.

Cucumber-Dill Mousse

Sorce	Redrocketman
Caloric	:1 Serving: Calories 10 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 15 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%&n
Ingridients	Prep Time:15 min Start to Finish:4 hr 15 min Makes:3 1/2 cups mousse 1 envelope unflavored gelatin 1/4 cup white wine or apple juice 2 1/2 cups finely chopped seeded peeled cucumbers (2 1/2 medium) 1/2 cup fat-free buttermilk 1/2 cup chicken broth 1/4 cup lime juice 1/3 cup chopped green onion (5 medium) 1/4 cup cholesterol-free reduced-calorie mayonnaise or salad dressing 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed 1/4 teaspoon white pepper
Instructions	1. Spray 4-cup mold or bowl with cooking spray. Sprinkle gelatin on wine in 1-quart saucepan to soften. Heat over medium heat about 2 minutes, stirring constantly, until gelatin is dissolved. 2. Place 2 cups of the cucumbers and the remaining ingredients in blender or food processor. Cover and blend on high speed until smooth. Add gelatin mixture. Cover and blend 5 seconds. 3. Pour into mold. Stir in remaining cucumber. Cover and refrigerate about 4 hours or until firm; unmold.

"Beary Good" Snack Mix

Sorce	Fugitif
Caloric	:1 Serving: Calories 240 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 290 mg; Total Carbohydrate 31 g (Dietary Fiber 3 g); Protein 7 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 2 %
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:8 servings 2 cups Honey Nut Cheerios® cereal 2 cups teddy bear-shaped graham snacks 1 cup honey-roasted peanuts 1/2 cup raisins
Instructions	1. Mix all ingredients in large bowl. 2. Store in plastic bag or covered container.

Sweet 'n Nutty Cereal Munch

Sorce	dbzplanet
Caloric	:1 Serving: Calories 205 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 250 mg; Total Carbohydrate 25 g (Dietary Fiber 2 g); Protein 3 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 2 %; Calcium 4 %
Ingridients	Prep Time:15 min Start to Finish:1 hr 45 min Makes:8 cups snack 1 tablespoon butter or margarine, melted 1/2 cup packed brown sugar 1/2 cup dark corn syrup 1/4 cup butter or margarine 1/4 teaspoon salt 6 cups Frosted Cheerios® or Cheerios® cereal 1 cup pecan halves, walnut halves or peanuts 1/2 cup slivered almonds
Instructions	1. Heat oven to 325ºF. Spread 1 tablespoon melted butter in jelly roll pan, 15 1/2x10 1/2x1 inch. 2. Mix brown sugar, corn syrup, 1/4 cup butter and the salt in 3-quart saucepan. Heat over medium heat about 5 minutes, stirring constantly, until brown sugar is dissolved; remove from heat. Stir in cereal, pecans and almonds until well coated. Spread mixture in pan. 3. Bake uncovered 15 minutes. Cool 10 minutes. Loosen mixture with metal spatula. Let stand about 1 hour or until firm. Break into pieces. Store in airtight container.

Peanutty Good Luck Snack

Sorce	gjcmike
Caloric	:1 Serving: Calories 230 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 3 g); Cholesterol 0mg; Sodium 120 mg; Total Carbohydrate 29 g (Dietary Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 8 %; Calcium 4 %;
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:14 servings (1/2 cup each) 4 cups Lucky Charms® cereal 1 cup candy-coated peanut butter pieces 1 cup yogurt-covered raisins 1 cup peanuts
Instructions	1. Place all ingredients in resealable plastic food-storage bag; seal. Shake until mixed. 2. Store at room temperature up to 3 days.

Indoor Peanut S'mores

Sorce	bensilent.dreamer
Caloric	:1 Serving: Calories 135 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 90 mg; Total Carbohydrate 14 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:18 servings 1/2 cup peanut butter 18 graham cracker squares, 2 1/2 inches each 1 1/2 cups miniature marshmallows 1/2 cup chopped salted peanuts 1/2 cup semisweet chocolate chips
Instructions	1. Spread peanut butter over 1 side of each graham cracker. Place 9 of the graham crackers, peanut butter sides up, in square microwavable dish, 8x8x2 inches. Sprinkle marshmallows evenly over crackers. Sprinkle peanuts and chocolate chips over marshmallows. Top with remaining graham crackers, peanut butter sides down. 2. Microwave uncovered on High 1 to 2 minutes or until marshmallows are very soft. Cool at least 15 minutes. Cut each square in half.

Double-Cheese Wheel

Sorce	Elover
Caloric	:1 Serving: Calories 95 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 5 g); Cholesterol 20 mg; Sodium 135 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 5 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 14 %; I
Ingridients	Prep Time:15 min Start to Finish:3 hr 15 min Makes:24 servings 1 whole firm round Chihuahua or Monterey Jack cheese (1 pound) 1 package (3 ounces) cream cheese, softened 1/4 cup chopped marinated artichoke hearts or pepperoncini peppers, drained 1/4 cup pine nuts, toasted 1 1/2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves Crackers, if desired
Instructions	1. Remove any waxed coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving 1/2-inch thick side and bottom; reserve cheese shell. 2. Finely chop enough of the scooped-out cheese to measure 1 cup. (Reserve any extra for another use.) 3. Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 tablespoons of the pine nuts and the basil in food processor. Cover and process using quick on-and-off motions until well mixed. 4. Pack mixture into cheese shell. 5. Sprinkle with remaining 1 tablespoon pine nuts; press lightly. Cover and refrigerate about 3 hours or until filling is firm. 6. Cut into thin wedges. Serve with crackers.

Holiday Tree-Shaped Cheese Ball

Sorce	chip
Caloric	:1 Serving: Calories 165 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 9 g); Cholesterol 45 mg; Sodium 180 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 6 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 2 %; Calcium 10
Ingridients	Prep Time:20 min Start to Finish:4 hr 20 min Makes:7 cups spread 3 packages (8 ounces each) cream cheese, softened 4 cups shredded Cheddar cheese (16 ounces) 2 tablespoons basil pesto 1 tablespoon grated onion 1/4 teaspoon yellow mustard Red pepper sauce 1/4 cup finely chopped parsley or cilantro 1/4 cup pine nuts or sliced almonds 2 tablespoons chopped red bell pepper Piece of lemon peel, if desired Assorted crackers, if desired
Instructions	1. Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into 1 half; stir onion, mustard and 2 or 3 drops pepper sauce into other half. Cover each half; refrigerate about 4 hours or until firm enough to shape. 2. Place cheese mixtures on cookie sheet. Shape each half into cone shape to look like a pine tree. 3. If desired, wrap each tree, label and freeze up to 1 month. Twelve hours before serving, remove trees from freezer. Thaw in wrapper in refrigerator. 4. Just before serving, roll trees in parsley, pressing it evenly onto trees. Press pine nuts onto trees in string form for garland. Press bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers.

Bread Machine Oatmeal-Sunflower Bread

Sorce	Lordlic
Caloric	:1 Serving: Calories 200 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 310 mg; Total Carbohydrate 36 g (Dietary Fiber 2 g); Protein 6 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:10 min Start to Finish:3 hr 40 min Makes:12 slices (1 1/2 lb loaf) 1 cup water 1/4 cup honey 2 tablespoons butter or margarine, softened 3 cups Gold Medal® Harvest King® or Better for Bread® bread flour 1/2 cup quick-cooking or old-fashioned oats 2 tablespoons dry milk 1 1/4 teaspoons salt 2 1/4 teaspoons bread machine or quick active dry yeast 1/2 cup sunflower nuts
Instructions	1. Measure carefully, placing all ingredients except nuts in bread machine pan in the order recommended by the manufacturer. Add nuts at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. 2. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.