Arrange the bacon in a single layer on a baking sheet. Bake at 350 deg. For minutes or until brown and crisp; drain on paper towels.

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1 BLT Wraps pg 292 WRAPS 1 pkg. smoked bacon (preferably applewood) 1 cup herbed mayonnaise (see below) 8 (10 inch) flour tortillas 1 head romaine, coarsely shredded 3 tomatoes, coarsely chopped 2 avocados, sliced Arrange the bacon in a single layer on a baking sheet. Bake at 350 deg. For minutes or until brown and crisp; drain on paper towels. Spread the mayonnaise over 1 side of each tortilla. Layer each with shredded lettuce, tomato, 3 slices of bacon and sliced avocado; roll to enclose the filling. Wrap each roll individually in baking parchment, foil or waxed paper, twisting the ends to seal. Slice in half. HERBED MAYONNAISSE 2 cups mayonnaise ¼ cup green onions, chopped ¼ cup fresh parsley, chopped 1 Tbsp. fresh basil, chopped 1 tsp. fresh thyme, chopped 1 tsp. lemon juice

2 BLT Wraps (all recipe.com) 1 ½ pounds thick sliced bacon, cut into 1 inch pieces 6 (12 inch) flour tortillas 1 ½ cups shredded Cheddar cheese ¾ head iceberg lettuce, shredded 1 ½ tomato, diced Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with ¼ cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with ¼ of the bacon, lettuce, and tomato. Fold sides of tortilla, over then roll up. Repeat with remaining ingredients. Cut each wrap in half.

3 Turkey Wraps (all recipes.com) 12 (10 inch ) flour tortillas 1 (8 ounces) package cream cheese 1 head lettuce 1 (6 ounce) package sliced deli-style turkey 2 cups shredded carrots 2 cups minced tomatoes Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally in half.

4 Tortilla Pinwheels pg ( 8 inch) flour or whole wheat tortillas ¼ cup soft pineapple cream cheese 12 deli-thin sliced honey ham 8-12 spinach leaves Place a sheet of plastic wrap on counter. Place 1 tortilla on top of wrap. Spread 1 tablespoon of cream cheese evenly over tortilla. Place 3 slices of ham in a single layer on top of cream cheese. Place 2 or 3 spinach leaves in the center of the tortilla. Roll tortilla, enclosing filling and roll each tortilla individually in plastic.

5 Ham and Cheese Rolls (allrecipe.com) 2 Tablespoons dried minced onions 1 tablespoon prepared mustard 2 tablespoons poppy seeds ½ cup margarine, melted 24 dinner rolls ½ lb. chopped ham ½ pound thinly slice Swiss cheese Preheat oven to 325 deg. In small mixing bowl, combine onion flakes, mustard, poppy seeds and margarine. Split each dinner roll and make a sandwich. Arrange on baking sheets and drizzle with poppy seed mixture over the sandwiches.

6 Coleslaw Crunch Salad pg 58 ½ cup oil ½ cup sugar 1/3 cup white vinegar 2 pkgs seasoning from beef flavored Ramen noodles 1 head cabbage, shredded 1 bunch green onions, chopped 2 carrots, peeled and grated 2 pkgs Ramon noodles 1 cup slivered almonds, toasted 1 cup sunflower seeds, roasted For dressing, combine oil, sugar, vinegar and seasoning packages, allow to sit overnight. For salad: break Ramen noodles into small pieces. Add toasted almonds and sunflower seed. In a separate container, combine shredded cabbage mixture and noodle/nut mixture with the dressing.

7 Chicken Pasta Salad pg 281 1( 16 oz) pkg chicken breasts or tenderloins 1 (10 oz) broccoli 1 (10 oz) cauliflower 1 (8 oz) pkg mini carrots 1 (3.8 oz) can black olives, sliced 1 (16 oz) pkg bowtie pasta 1 (16 oz) bottles Ken s Lite Creamy Parmesan Dressing Season and cook the chicken, cut into bite-sized chunks. Set aside. Steam broccoli, cauliflower and carrots to firm. Cut into bite-sized pieces. Cook pasta according to al dente directions on package. Combine all ingredients in a bowl. Add the dressing. Served warm or cold.

8 Cornucopia Salad pg. 59 Dressing Ingredients ¼ cup extra virgin olive oil 4 Tbsp red wine vinegar 2 tsp. sugar ½ tsp. salt ¼ tsp pepper Combine all dressing ingredients and set aside. Salad Ingredients 1 head curly red lettuce 3 green onions, chopped 1 Granny Smith apple, cut into small chunks or slices ½ cup dried cranberries 1 avocado, peeled and cut into chunks ¼ cup crumbled blue cheese ¼ cup sugared, slivered almonds Prepare all ingredients. Assemble everything but the apple and avocado,, which should be added right before serving along with the dressing. Toss and serve. Sugared almond slivers- place slivers and 1 tsp of sugar in small pan and heat until almonds are coated and slightly brown.

9 Broccoli Salad pg large head fresh broccoli, chopped ½ cup salted sunflower seeds ½ cup raisins 6-8 strips bacon, cooked and crumbled ½ cup sweet onions, chopped ½ cup mayonnaise ½ cup sugar 1 Tbsp vinegar Combine broccoli, sunflower seeds, raisins, bacon and onions in a large bowl. Mix mayonnaise, vinegar and sugar in a separate bowl and pour over the ingredients. Toss to coat and chill.

10 Vegetarian Broccoli Salad ( Broccoli Salad Recipe and leave out Bacon ) pg large head fresh broccoli, chopped ½ cup salted sunflower seeds ½ cup raisins ½ cup sweet onions, chopped ½ cup mayonnaise ½ cup sugar 1 Tbsp vinegar Combine broccoli, sunflower seeds, raisins and onions in a large bowl. Mix mayonnaise, vinegar and sugar in a separate bowl and pour over the ingredients. Toss to coat and chill.

11 Chicken Salad My Way pg 55 2 cup seedless grapes, sliced or quartered 2 cups cooked chicken breast 1 cup sliced sweet red pepper 1 cup sliced sweet yellow pepper ½ cup Chinese pea pods, sliced diagonally 3 Tbs. toasted, slivered almonds 2 Tbs green onions, chopped Combine ingredients in a bowl and mix. Toss the chicken and salad with the herb dressing and Refrigerate for several hours before serving. HERB DRESSING ¼ cup low-fat mayonnaise ½ tsp Dijon mustard ¼ cup plain low-fat yogurt 1 tsp salt ½ tsp fresh tarragon, chopped ½ fresh thyme, chopped 1/8 tsp fresh rosemary leaves, chopped Ground pepper to taste Combine all ingredients and mix well until smooth.

12 Red Bliss Potato Salad pg 66 5 lbs red bliss potatoes, quartered ½ cup diced celery ½ cup green onions ½ cup chopped flat leaf parsley 1 ½ cup mayonnaise ¼ cup Pommery mustard or any coarse grainy, brown mustard Salt and pepper to taste In a 5 quart pot bring the potatoes to a boil in salted water. Reduce heat and simmer for 10 minutes or until tender. Drain water and chill potatoes until cool, about 30 minutes. To the potatoes add celery, green onions, parlsey, mayonnaise, mustard, salt and pepper; gently toll to mix. Refrigerate.

13 Green Bean Walnut and Feta Salad pg 62 1 ½ lbs. fresh green beans 1/3 cup olive oil 1 Tbsp dried dill weed 2 Tbsp sugar 2 Tbsp lemon juice 1 Tbsp. chopped parsley 1 Tbsp. cider vinegar 2 Tbsp Dijon mustard ½ cup coarsely chopped walnuts 1 small purple onion, thinly sliced 1 (4 oz) pkg crumbled feta cheese Pinch each of salt and pepper Combine oil, vinegar, dill weed, lemon juice, sugar, mustard and parsley. Cover and chill. Wash and cut ends off of green beans. Cook green beans in water for approximately 10 min or until crisp-tender. Drain. Combine the beans with walnuts, onion and feta cheese in a large bowl. Pour dressing over bean mixture 1 hour before serving. Toss just before serving.

14 Chocolate Toffee Squares pg 256 Graham crackers (not cinnamon kind) 1 cup brown sugar 1 cup butter 1 (12 oz) pkg chocolate chips 1 cup ground pecans Line a 10 x 15 inch pan with foil on bottom and sides. Line this with separated rectangular graham crackers (not crumbs) placed side-by-side. Simmer together for 3 minutes, sugar and butter. Pour mixture quickly over crackers and bake in preheated oven at 400 deg for 5 minutes. Remove from oven. Sprinkle chocolate chips over all, spreading to cover as they melt. Sprinkle Pecans over top. Cool and cut into squares.

15 Individual Cheesecakes pg 223 Mini cheesecakes 3 (8 oz) pkgs, cream cheese 5 eggs 1 cup sugar 1 ½ tsp. vanilla Beat cream cheese until smooth, add vanilla. Gradually add sugar. Add eggs one at a time. Put into individual paper lined muffin cups. Bake at 300 deg, for 40 minutes. Let cool 5 or 10 minutes. Raise the oven temperature to 350 deg to bake the topping. TOPPING 1 cup sour cream 1 tsp vanilla 4 tsp sugar Strawberry preserves While baking the cheesecakes, mix sour cream, vanilla and sugar. Stir with a spoon. Fill the indentation on top of cooled cakes with the topping then top with on tsp of strawberry preserves. Bake for 5 min at 350 deg. To keep preserves from spreading on top, gently push the spoon of preserves into the center of sour cream topping and push them off into topping with your finger.

16 Tonto s White Wine Cake pg 234 CAKE 1 box yellow cake mix 3 oz pkg instant vanilla pudding ¾ cup water ¾ cup oil ¼ cup white wine 4 eggs ¼ cup brown sugar ¼ cup white granulated sugar 2 tsp cinnamon ¼ cup chopped pecans for batter ¼ cup chopped pecans for bottom of pan Mix all ingredients together in bowl except the pecans for bottom of pan. Blend well. Grease and flour bottom of bundt pan, then sprinkle bottom of pan with pecans. Pour batter with pecans. Pour batter into pan. Bake at 325 deg for 1 hour 40 min. GLAZE Bring butter, sugar and water to boil for 3 minutes, then remove from heat and add wine. Remove cake from oven and spoon ½ of glaze over cake while still in pan. Wait 10 minutes, then remove cake onto plate and spoon rest of glaze over the cake.

17 Sheron s Fabulous Banana Pudding Pg vanilla wafers 1 ½ cups water 1 pkg instant vanilla pudding 1 pint whipping cream 1 can condensed milk 4-5 ripe bananas Mix water and condensed milk together in medium bowl. Add instant pudding and beat for 2 minutes until it starts to thicken. Place in refrigerator. Beat the cream in a stand mixer until stiff. Fold pudding mixture into the whipped cream. Slice bananas into ¼ inch rounds. Layer into dish with small amount of mixture to cover bottom, then single layer of wafers followed by banana slices. Divide the mixture between the next two layers. The finished result will look like a pudding with bananas exposed, so save enough to cover the top layer.