• 1 lb ground beef

• 1 medium onion, chopped

• 3 tbl ketchup

• 2 tbl prepared mustard

• 1 can (10¾) condensed chicken gumbo soup

• 3 cups Bisquick

• 2/3 cup milk

• 2 tbl margarine or butter, softened

• 2 eggs

Cook and stir beef and onion, drain. Stir in ketchup, mustard and soup. Heat to boiling; reduce heat. Simmer 5 minutes. Heat oven to 375°. Generously grease 12-cup Bundt cake pan. Mix remaining ingredients; beat 30 seconds. Spread 2 cups batter in bottom and 2 inches up side and center of pan. Spoon beef 1/2 inch apart onto beef mixture. Bake until light brown and firm, about 25 minutes. Invert on heatproof serving plate. Makes 6 servings.

High altitude: heat oven to 400°

**Neat Tip: I made this recipe using Manwich and taking out the ketchup, mustard and soup and it worked great.  Plus it's even easier.

• 1 cup light or dark Karo corn syrup

• 1 cup granulated sugar

• 1/2 tsp salt

• 1 cup crunchy or creamy peanut butter

• 1 cup oatmeal

• 2 cup corn flakes or other favorite cereal

• 1 cup (6 oz) semi-sweet chocolate chips

• 1/2 cup (3 oz) peanut butter chips (optional)

Pour corn syrup, sugar and salt into a large saucepan. Stir over medium high heat until sugar dissolves and mixture begins to boil. Stir in peanut butter. REMOVE from heat and stir in oatmeal, corn flakes and crisp rice cereal. Pour into greased 8" square pan and set aside. Melt chocolate chips in small saucepan over low heat, stirring constantly. Spread over bars. Cut into 32 squares or triangles. 

Option: Melt peanut butter chips in small saucepan over low heat. Using small spoon, dot onto bars in any design you prefer. 

• 1-1/3 cups flaked coconut

• 2 sticks butter or margarine, softened

• 1/2 cup granulated sugar

• 1 large egg

• 1/2 tsp vanilla extract

• 2 cups all-purpose flour

• 3/4 tsp salt

• 1¾ cups M&M's speckled eggs for Easter (or any peanut M&M's will work)

Preheat oven to 300º. Spread coconut of non-greased cookie sheet. Toast in oven, stirring occasionally, until it turned light golden, about 25 minutes. Remove coconut from cookie sheet and set aside. Increase oven temperature to 350º. In large bowl, add butter and sugar and whip until light and fluffy. Add egg and vanilla. In medium bowl, combine flour and salt. Blend into creamed mixture. Form dough into 1¼ inch balls. Roll heavily into toasted coconut. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of cookies. Bake 12-14 minutes of until golden brown. Remove cookies and cool completely. Fill indentations with peanut M&M's.

• 1 cup (2 sticks) butter, softened

• 1½ cups firmly packed brown sugar

• 2 eggs

• 2½ cups all purpose flour

• 2 tsp baking powder

• 1 tsp cinnamon

• 1 tsp nutmeg

• 1/2 tsp salt

• 1/4 tsp baking soda

• 1/4 cup milk

• 2½ quick cooking oats (not instant), uncooked

• wooden Popsicle sticks

• Cookie Decorations

Cream butter and sugar in large mixing bowl until light and fluffy. Beat in eggs. Combine flour, baking powder, spices, salt and baking soda. Add milk to butter mixture; mix well. Stir in oats. Cover and refrigerate 1 to 2 hours or until firm for ease in handling. Preheat oven to 375º. Shape dough into 1½ inch balls. Place about 3 inches apart on ungreased cookie sheets. Insert wooden stick halfway into each ball of dough. Flatten ball using a flat bottom glass dipped in granulated sugar. Bake 13-15 minutes or until lightly browned. Cool on cookie sheets 2-3 minutes. Transfer cookies to wire racks; cool complete. Decorate as desired. Store at room temperature in airtight metal container up to 2 weeks. Makes 2 dozen cookies. 

• 1 pkg (16 oz) miniature marshmallows

• 3/4 cup vegetable oil

• 1/2 cup butter and margarine

• 5 quarts popped popcorn

• 1 pkg (24 oz) spiced gumdrops

• 1 cup salted peanuts

In a large saucepan, melt marshmallows, oil and butter until smooth. In a large bowl, combine popcorn, gumdrops and peanuts. Add marshmallow mixture and mix well. Press into a greased 10" tube pan (a one piece tube pan is recommended). Cover and refrigerate for 5 hours or overnight. Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife. Makes 16-18 servings.

• No stick cooking spray

• 8 cups popped popcorn

• 1 cup salted peanuts or cashews

• 1/4 cup butter or margarine

• 3 tbl light corn syrup

• 1/2 cup firmly packed light brown sugar or granulated sugar

• 1 pkg (4 serving size) Jell-O brand gelatin, any flavor

Heat oven to 300º. Line a 15x10x1" baking pan with foil or wax paper. Spray with no stick cooking spray. Place popcorn and nuts in a large bowl. Hat butter and syrup in small saucepan on low heat. Stir in sugar and gelatin. Bring to boil on medium heat. Reduce heat to low; gently simmer 5 minutes. Immediate pour syrup over popcorn, tossing to coat well. Spread popcorn in prepared pan using 2 forks to spread evenly. Bake 10 minutes. Cool. Remove from pan; break into small pieces. Makes about 9 cups.

*Special Hint - For a big crowd, make 3 batches of Rainbow Popcorn in different Jell-O flavors and layer in large glass bowl.

• 1 envelope unflavored gelatin

• 1/2 cup sugar

• 1 cup boiling water

• 1 cup chunky peanut butter

• 1 cup chocolate milk

In medium bowl, mix gelatin and sugar; add boiling water and stir until gelatin is completely dissolved. With wire whip or rotary beater, blend in peanut butter; stir in milk. Pour into 5 0z paper cups and place in freeze until partially frozen. Insert wooden ice cream sticks and freeze until firm. Makes 6 pops.

Variations: Stir in small semi-sweet chocolate chips, chopped banana or mini marshmallow just before inserting stick.

• 1 tbl oil

• 1 can corned beef hash

• 2 tsp prepared mustard

• 4 slices tomato

• 1 tsp salt

• 1/8 tsp garlic salt

• 1/4 tsp Tabasco sauce

• 4 tbl grated cheese

Heat cooking oil. Remove corned beef hash whole by opening can at both ends. Cut into four rounds. Place in hot oil; cook over medium heat for 5 minutes; turn. Spread thinly with mustard. Top with tomato slice. Sprinkle with seasonings and grated cheese. Cook for 5 minutes or until cheese is slightly melted.  Makes 4 servings.

• 1/2 cup butter (no substitutes)

• 2 squares (1 oz each) unsweetened chocolate

• 1 cup sugar

• 3/4 cup all-purpose flour

• 2 eggs, beaten

Frosting:

• 1 cup confectioners sugar

• 1/3 cup creamy peanut butter

• 1½ teaspoons vanilla extract

• 2 to 4 tablespoons milk

Toppings:

• 3/4 cup plain M&M's

• 1/2 cup flaked coconut, toasted

• 1/2 cup chopped pecans, toasted

In a saucepan over low heat, melt butter, chocolate and sugar. Remove from the heat; stir n flour until smooth. Add eggs and beat until smooth. Spread onto greased 12" pizza pan. Bake at 350º for 15 minutes or until a toothpick inserted near the center comes out clean. Cool completely. For frosting, in a mixing bowl, beat sugar, peanut butter, vanilla and enough milk to achieve desired spreading consistency. Spread over brownie crust. Top with M&M's, coconut and pecans. Makes 8-10 servings.

• 1 lb ground beef

• 1 medium onion, chopped

• 1 jar (14 oz) spaghetti sauce

• 2 cups (8 oz) mozzarella cheese, shredded

• 1 cup milk

• 2 eggs

• 1 tsp vegetable oil

• 1 cup all-purpose flour

• 1/2 tsp salt

In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add spaghetti sauce. Cover and simmer until heated through. Pour into a greased 13x9" baking dish. Sprinkle with cheese. In a blender, combine the milk, eggs, oil, flour and salt; cover and process until smooth. Pour over cheese. Bake, uncovered, at 400º for 25-30 minutes or until golden brown. Makes 12 servings.

• 1 pkg (3 oz) beef ramen noodles

• 4 hot dogs

• 5 drops green food coloring, optional

• yellow mustard

In a saucepan, bring 1½ cups water to a boil. Add the noodles and contents of the seasoning packet. Boil for 3-4 minutes or until noodles are tender. Meanwhile, add 4 inches of water to a large saucepan; bring to a boil. Cut each hot dog lengthwise into 8 strips within 2 inches of one end. Drop into boiling water; cook until heated through. Add food color to noodles if desired. Drain if necessary. Place noodles on serving plates; top with a hot dog laid out as an octopus sitting up, with arms spread out. Add eyes and a smile with dabs of mustard. Makes four servings.

• 1¾ cups all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup margarine, softened

• 1 cup sugar

• 2 eggs

• 1 tsp vanilla

• 3 cups Kellogg's Frosted Flakes cereal, crushed to 1½ cups

• 1 pkg (6 oz) semi-sweet chocolate chips, melted

Stir together flour, baking soda and salt. Set aside. In a large mixing bowl, beat margarine and sugar until light an fluffy. Add eggs and vanilla. Beat well. Add flour mixture, mixing until well combined. Stir in Frosted Flakes cereal. Drizzle melted chocolate over dough. With knife, swirl melted chocolate gently through the dough to achieve a marbled appearance. Drop by rounded measuring tablespoon onto ungreased baking sheets. Bake at 350º for about 12 minutes, or until lightly browned. Remove immediately from baking sheets. Cool on wire racks. Makes 4 dozen cookies.

• 1 small ripe banana (5 or 6 inches long)

• 1/4 cup plain yogurt

• 1 tbl flaked coconut

• small paper cup

• ice cream stick or a small spoon

Peel banana and break into a few pieces. Put in a small mixing bowl. Mash the banana with a potato masher until it is mushy and there are no big lumps. Add the yogurt mix to the banana and stir to mix well. Add the shredded coconut and mix. Spoon the mixture into a small paper cup. Put an ice cream stick into the middle of the cup. Freeze the mixture until firm, at least 60 minutes. To remove igloo from cup, place cup into about 1 inch of hot water, making sure no water gets into the cup, and count to five. 

Variations: Instead of coconut, add chopped nuts, raisins, miniature chocolate chips or crushed cookies or candy bars.

• 2 tbl peanut butter

• 3 tbl applesauce

• 2 large carrot

• pretzel sticks for dipping

Put peanut butter and applesauce into a small bowl. Grate the carrot, adding 3 tablespoons to the bowl. Stir the ingredients together until the are well mixed. Scoop up the dip with pretzel sticks. Makes enough dip for 2 kids to snack on.

• 8 slices of sourdough bread

• 8 slices of ham

• 4 slices cheese

• butter

• mustard

Spread mustard on each slice of bread.  Top one slice of bread with ham and cheese and top with second slice. Use cookie cutters to cut desired shapes from sandwiches. Press down very firmly to cut through the ham. Remove excess trimmings. Spread butter on the outside of sandwiches.  Cook sandwiches in a nonstick skillet on each side until golden brown and the cheese melts. Decorate the cooked sandwiches with mustard. Makes 4 sandwiches.

• 2 lbs ground beef

• 1½ cups shredded mozzarella cheese

• 1/2 cup unseasoned dry bread crumbs 

• 1 cup tomato sauce

• 1/4 cup grated parmesan cheese

• 1/4 cups Worcestershire sauce

• 1 tbl oregano

• 1 1/3 cups canned fried onions

• sliced tomato and green bell pepper strips

Preheat oven to 350º. Combine beef, 1/2 cup mozzarella, bread crumbs, 1/2 cup tomato sauce, parmesan cheese, Worcestershire sauce and oregano in a large bowl. Stir until well blended. Place meat mixture in a pie plate and shape into a 9x1" round. Bake 35 minutes or until beef is cooked very well done. Drain fat. Top with remaining tomato sauce, sliced tomato and green bell pepper strips, remaining mozzarella cheese and onions. Bake for an additional 5 minutes or until cheese is melted and French fried onions are golden. Makes 6 to 8 servings.

• 1 (10 oz) pkg of refrigerated pizza dough

• 1/2 cup pizza sauce from a bottle or can

• 1 cup shredded mozzarella cheese

• pepperoni slices

Preheat oven to 425º. Unroll dough onto a greased baking sheet. Press or roll dough into a 12x8" rectangle. With cookies cutters, cut dough into shape of your choice. Animals or holiday shapes work really well. Reroll any scraps and cut into more shapes. Pre-bake  crust for about 5-6 minutes or until it begins to turn brown. Spread with sauce and top with cheese and 1 or 2 slices of pepperoni depending on the size. Bake 5 or 6 minutes or until crust is golden brown. Makes 4-6 servings.

• 1 pound ground beef

• 1 jar (14 oz) spaghetti sauce

• 2 tubes (8 oz each) large refrigerated biscuits

• 1 cup (4 oz) cheddar cheese

In a skillet, brown beef; drain. Stir in the spaghetti sauce, cook over medium heat for 5-10 minutes or until heated through. Press biscuits onto the bottom and up the sides of  greased muffin cups. Spoon 2 tablespoons meat mixture into the center of each cup. Bake of 375º for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until the cheese is melted. Makes 8 servings.

• 8 - 10 eggs

• 3 tbl milk

• salt and pepper to taste

• 1 tbl butter or margarine

• 10 frozen white dinner rolls, thawed

• 10 bacon strips, cooked and crumbled

• 2 cups shredded cheddar cheese

In a bowl, beat the eggs. Add milk, salt and pepper. Melt butter in a skillet; add the egg mixture. Cook and stir over medium heat until the eggs are set. Remove from the heat and set aside. Roll each dinner roll  into a 5 inch circle. Place on greased baking sheets. Spoon egg mixture evenly over crusts. Sprinkle with bacon and cheese. Bake at 350º for 15 minutes or until cheese is melted.

Note: For an even faster meal, use 10 English Muffin halves and reduce baking to 10 minutes.

• 1 pound lean ground beef

• 1 pkg taco seasoning mix

• 1 cup shredded cheddar cheese

• round tortilla chips, bite sized

• lettuce, tomatoes - finely chopped

• sour cream, optional

Cook ground beef in skillet until browned; drain. stir in taco seasoning mix and the amount of water indicated on the seasoning package. Simmer for 10 minutes, stirring frequently.

Preheat oven to 350 degrees. Place tortilla chips on a baking sheet, lined with foil. Top with beef mixture and cheese. Bake until cheese is melted. Sprinkle with lettuce and tomatoes. 

• 1 pound ground beef

• 4 tomatoes

• 1 can (17 oz) whole kernel corn, drained

• salt and pepper

• butter or margarine

• 1 cup Bisquick baking mix

• 1/3 cup Milk

Shape meat into 4 patties; place one patty in each of 4 lightly buttered pieces of foil. Top each patty with 3 tomato slices and 1/4 of the corn. Season with salt and pepper; dot with butter. Cover each with another piece of foil and crimp together to seal.  (Leave room to add a biscuit) Cook 20 to 30 minutes in a 325 degree oven. Stir baking mix and milk to a soft dough; drop by spoonfuls on top of each dinner. Cover and cook another 10 minutes. Makes 4 servings.

• 1/2 cup butter or margarine

• 32 large marshmallows or 3 cups miniature marshmallows

• 1/2 cup peanut butter

• 1/2 cup nonfat dry milk

• 1/4 cup orange-flavored instant breakfast drink

• 1 cup raisins

• 4 cups Cheerios cereal

Butter baking pan, 9x9x2 inches. In large saucepan, melt butter and marshmallows over low heat, stirring constantly. Stir in peanut butter until melted. Stir in milk and breakfast drink. Remove from heat: fold in raisins and cereal, stirring until evenly coated. Turn into pan. With buttered hands, pat evenly in pan. Cool thoroughly. Cut into bars. Makes 1 dozen bars.

• 1/2 cup powdered sugar

• 1/2 cup honey

• 1/2 cup peanut butter

• 1 1/2 cups crispy rice cereal

• 1/2 cup raisins

• 1/2 cup multi-flavored or chocolate sprinkles

Place a piece of waxed paper on a cookie sheet so crispies won't stick. Combine powdered sugar, honey and peanut butter in a medium bowl. Stir until mixed well. Stir in cereal and raisins. Using hands, shape mixture into one inch balls. Roll ball in sprinkles and place on cookie sheet. Refrigerate for one hour. Store any leftovers in a tightly covered container in the refrigerator. Makes about 30 crispies. 

• 2 (10 oz) cartons frozen strawberries, thawed

• 1 tbl unflavored gelatin

• 16 oz plain yogurt

• 12 (3 oz) paper cups

• 12 wooden sticks

Drain the strawberries, reserving the liquid in a saucepan. Sprinkle the gelatin over the liquid and cook over low heat, stirring constantly until gelatin dissolves. In blender container, combine the gelatin mixture, strawberries and yogurt. Cover and blend until smooth. Place paper cups on a tray or baking pan. Fill with strawberry-yogurt mixture. Cover cups with aluminum foil, insert a wooden stick for each Popsicle by making a slit in the foil over the center of each cup. Freeze until firm. To serve, run warm water over the outside of cup to loosen Popsicle.

• Cooked potatoes

• butter milk

• sugar/cinnamon mixture

• nuts, crushed

Mash potatoes with butter and milk. Add flour enough to make a stiff dough that can be rolled out on a floured board. Cut into squares. Butter each square and sprinkle on sugar/cinnamon mixture, then sprinkle with crushed nuts. Roll each square like a jelly roll and serve!

• 4 quarts popcorn, popped (about 16 cups)

• 8 oz peanuts

• 1/2 cup oil

• 1/2 cup butter

• 1 lb spiced gum drops, cut up

• 1 lb marshmallows

Pop the popcorn. Place in large bowl and add peanuts and gum drops. Place oil, butter and marshmallows in saucepan and heat until marshmallows are melted. Add to popped corn mix. Put in buttered angel food pan, press into pan. When set, turn upside down onto plate and slice into serving pieces.

• 1 pkg refrigerator crescent rolls

• 1/4 cup melted butter

• 8 large marshmallows

• 1/3 cup sugar

• 2 tbl cinnamon

Mix sugar and cinnamon together. Dip marshmallow in butter, then sugar mixture. Wrap crescent roll around marshmallow, sealing all edges. Dip entire roll in butter and then sugar mixture. Place in muffin tins and bake at 375º for 10-13 minutes. 

This is a very easy recipe that kids enjoy making.

• 2 cups all-purpose flour

• 1/2 cup sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 eggs

• 1 carton (6 oz) strawberry yogurt

• 1/2 cup vegetable oil

• 1 cup chopped fresh strawberries

• 15 cake ice cream cones (about 3 inches tall)

• 1 cup (6 oz) semisweet chocolate chips

• 1 tbl shortening

• Colored sprinkles

In a large bowl, combine the first five ingredients. In another bowl, beat eggs, yogurt, oil and strawberries; stir into dry ingredients just until moistened. Place the ice cream cones in muffin cups; spoon about 3 tablespoon batter into each cone. Bake at 375º for 19-21 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a saucepan over low heat, melt chocolate chips and shortening; stir until smooth. Dip muffin tops in chocolate; decorate with sprinkles. Makes 15 servings. 

• 1 pkg (4 oz) German sweet chocolate

• 1/4 cup butter

• 3/4 cup sugar

• 2 eggs

• 1/2 cup all-purpose flour

• 1/2 cup chopped walnuts, optional

• 1 tsp vanilla extract

• 24 cake ice cream cones (about 3 inches tall)

• 24 scoops ice cream

• Colored or chocolate sprinkles

In a saucepan over low heat, melt the chocolate and butter, stirring frequently. Cool slightly; pour into a bowl. Add sugar and eggs; mix well. Stir in flour, walnuts and vanilla. Place the ice cream cones in muffin cups; fill half full with batter. Bake at 350º for 20-22 minutes or until brownies are set on top and a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool completely. Just before serving, top each with a scoop of ice cream and garnish with sprinkles. Makes 2 dozen.

• 1 pkg Super Moist Cake mix

• 24-36 ice cream cones

• Frosting

• Sprinkles

Heat oven to 350º.  Make cake batter according to directions on box. Put cones in a muffin pan. Fill each cone about 1/2 full. Bake 20 - 25 minutes. Cool and frost. Makes 24-36 cones.                                       

• Cheese Dog Wraps - Spread flour tortillas lightly with  ketchup. Top with Oscar Mayer Cheese dogs; roll up. Wrap in heavy-duty foil. Grill 5 to 8 minutes or until hot, turning occasionally.

• BLT Ranch Dogs - Grill hot dogs 5 to 8  minutes or until hot., turning occasionally. Place in hot dog buns; top with shredded lettuce, chopped tomato, bacon pieces and drizzle with Ranch dressing.

• Grilled Pizza Dogs -  Stir a little garlic powder into melted butter; brush onto split hot dog buns. Grill, split sides down, until lightly toasted. Grill hot dogs 5 to 8 minutes or until hot, turning occasionally. Spread buns with warmed spaghetti sauce. Place hot dogs in buns. Sprinkle with grated Parmesan cheese.

• Farmer's Market Cheese Dogs - Wrap 5 hot dogs, 2 cups thinly sliced bell peppers, 1 thinly sliced onion and 1/2 cup Italian dressing in heavy-duty foil. Grill 10 minutes or until hot. Place hot dogs on 5 flour tortillas and top with pepper mixture; fold.

Kids' Favorite Chewy Oatmeal Cookies from Crisco!

• 3/4 Cup Butter Flavor Crisco

• 1¼ cups firmly packed light brown sugar

• 1 egg

• 1/3 cup milk

• 1½ teaspoons vanilla

• 3 cups quick oats

• 1 cup all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup raisins

• 1 cup coarsely chopped walnuts

1. Heat oven 375°. Grease baking sheet with Butter Flavor Crisco

2. Combine Butter Flavor Crisco, light brown sugar, egg, milk & vanilla in large bowl.

3. Beat at medium speed of electric mixer until blended.

4. Combine oats, flour, baking soda, salt and cinnamon.

5. Mix into creamed mixture at low speed just until blended.

6. Stir in raisins and nuts.

7. Drop by rounded tablespoonfuls of dough 2 inches apart onto baking sheet.

8. Bake at 375° for 10 to 12 minutes or until lightly browned.

9. Cool 2 minutes on baking sheet. Remove to kitchen counter.

Variations:

• Half-Dipped Cookies: Omit raisins and nuts. Bake and cool. Microwave 1 cup chocolate fudge frosting for 20-25 seconds or until smooth and thin. Tip top half of cookie in frosting. Lay on waxed paper until set.

• Favorite Chip Cookies: Omit raisins and nuts. Add 1 cup  baking chips to batter. Bake and cool.

• Maple Walnut Cookies: Omit Raisins. Add 1½ teaspoons maple flavoring to dough. bake and cool. Frost top  of cookie with mixture of one Vanilla Cake Frosting and one teaspoon maple flavoring. Garnish with walnut half if desired.

Quick Taco Bake - A great, hearty meal for the kids and quick & easy to make for Mom or Dad!

• 1 pound ground beef

• 1/2 cup chopped onion

• 1 envelope (1¼ oz) taco seasoning mix

• 1 can (15 oz) tomato sauce

• 1 can (15¼ oz) whole kernel corn, drained

• 2 cups shredded Cheddar cheese

• 2 cups Bisquick (Original or Reduced Fat) baking mix

• 1 cup milk

• 2 large eggs

Heat oven to 350°. Brown ground beef and onion; drain. Spoon into ungreased 13x9" baking dish. Stir in dry seasoning mix, tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake 35 minutes or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce if desired. 8-10 servings.  High altitude: Heat oven to 375°.

Mix it Up!   - These quick drinks taste great with just about anything and kids love 'em!

• Honey-Spice Milk: Mix honey and nutmeg to taste in one cup of milk.  Serves 1

• Strawberry Whirl: Puree 1 pint frozen strawberry yogurt with 1 cup each of low-fat milk and sliced strawberries in blender. Serves 4

• Banana-Chocolate Shake: Whirl 1 cup each milk and vanilla yogurt. 1 small sliced banana plus chocolate syrup and sugar to taste. Serves 3

• Vanilla Milk: Stir vanilla, cinnamon and sugar to tasty in 1 cup of milk. Serves 1

• Nutty Apple Float: Blend 1 cup each milk, vanilla ice cream and apple sauce. Whirl in 2 tablespoons peanut butter and a few ice cubes. Serves 3

• Peachy Shake: Puree 1 cup each milk and sliced peaches; add sugar to taste. Top with peaches. Serves 2

Spotted Cow Cookies - Our spotted cow cookies are udderly delicious! And fun for you and the kids to make, too.

• 2½ cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 12 tablespoons  (1½ sticks) butter or margarine, at room temperature

• 1 cup granulated sugar

• 2 eggs

• 1 teaspoon vanilla

• 2 tablespoons unsweetened cocoa poser

• Coarse white decorative sugar

1. Prepare vanilla dough: Stir together 1¼ cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in a medium size bowl.

2. Beat together 6 tablespoons butter, 1/2 cup sugar,1 egg and 1/2 teaspoon of vanilla in a large bowl until well blended. Gradually beat in flour mixture until a dough forms. Shape dough into a flat disk. Wrap in plastic wrap; refrigerate several hours or overnight.

3. Prepare chocolate dough: Repeat steps 1 and 2, adding cocoa powder to remaining flour, baking powder and salt and mixing with remaining butter, sugar, egg and vanilla. Refrigerate chocolate dough.

4. Preheat oven to 350°. Coat baking dish with nonstick cooking spray.

5. Roll vanilla dough out on lightly floured surface to 3/8-inch thickness. Using 4x3-inch cow-shaped cookie cutter, cut out 8 cows. With wide, flat metal spatula, transfer each cow to prepared baking sheet. Using 3/4-inch round or scalloped cutter, cut 2 or 3 rounds from each cow: remove to small baking sheet and reserve for step 7. Gather scraps of dough; shape into disk; wrap and refrigerate.

6. Repeat rolling and cutting with chocolate dough, refrigerating scraps.

7. Place vanilla rounds in cutouts on chocolate cows and chocolate rounds in vanilla cows. Sprinkle with sugar.

8. Bake in preheated 350° oven 8 to 10 minutes until lightly golden and crisped around edges. Cool on sheet 1 minute. Remove to rack to cool.

9. Repeat rolling, cutting and baking until all scraps of dough have been make into cows.

10. Enjoy!!