Prep/Total Time: 25 min.
Yield: 18 Servings

10 15 25
Ingredients

2 packages (8-1/2 ounces each) corn bread/muffin mix
2 tablespoons brown sugar
2 eggs
1 cup milk
1 can (11 ounces) whole kernel corn, drained
5 hot dogs, chopped

Directions

In a large bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin).
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in muffin. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 130 calories, 6 g fat (2 g saturated fat), 35 mg cholesterol, 300 mg sodium, 14 g carbohydrate, trace fiber, 4 g protein.
 

Prep Time: 25 Min

Total Time:

Makes: 8 servings

INGREDIENTS
1
(8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
24
fully cooked cocktail wieners
Ketchup or purchased sweet and sour sauce

DIRECTIONS
1 Heat oven to 375°F. Grease cookie sheet. Unroll dough; separate into 8 triangles. Cut each triangle into 3 smaller triangles. 2 Place 1 wiener on shortest side of each triangle; roll up to opposite point. Place, point side down, on greased cookie sheet. 3 Bake at 375°F. for 11 to 15 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve with ketchup. 

Nutritional Information
1 Serving (1/8 of Recipe)

Calories 230
(Calories from Fat 130),

Total Fat 14g
(Saturated Fat 4g,
Cholesterol 20mg;
Sodium 830mg;
Total Carbohydrate 19g
(Dietary Fiber 1g,
Sugars 5g),
Protein 6g;

Percent Daily Value*:

Vitamin A 6.00%;
Vitamin C 4.00%;
Calcium 0.00%;
Iron 6.00%;

Exchanges:

1 Starch;
1/2 Fruit;
1/2 High-Fat Meat;
1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.
 

Ingredients Serves 3 
4 spanish onions (sliced into 14 inch thick rings) 
1 14 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 egg 
1 cup milk (needed)
34 cup bread crumbs (dry)/I use Jewish matzo meal instead
seasoned salt (taste)
1 qt oil (frying or as needed)
1 Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2 Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3 Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4 Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve
 

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:

1 lg Head broccoli cut in spears
2 Eggs beaten and seasoned with salt and pepper
1 1/2 c Seasond Italian bread crumbs/I use Jewish matzo meal instead
Oil for frying 

Preparation:
Cook the broccoli in water until al dente. Drain well. Dip into egg, then bread crumbs/I use Jewish matzo meal instead and fry in oil until golden brown. Drain. This can be made ahead of time and kept warm, uncovered, in the oven.
 

Prep: 25 min. Cook: 10 min.
Yield: 4-6 Servings 
Ingredients

1 small head cauliflower, broken into florets (about 5 cups)
4 egg yolks
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon minced fresh parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned bread crumbs....I use Jewish matzo meal instead
3 tablespoons grated Parmesan cheese
3/4 cup butter
Minced fresh parsley, optional

Directions

Place cauliflower and a small amount of water in a skillet. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 8 minutes. Drain and set aside.
In a small bowl, whisk egg yolks and seasonings. Place bread crumbs and cheese in a large resealable plastic bag. Add a few florets at a time to the egg mixture; toss to coat. Using a slotted spoon, transfer cauliflower to crumb mixture; toss to coat.
In a skillet, melt the butter over medium-high heat. Cook cauliflower in batches until golden brown, about 4 minutes. Sprinkle with parsley if desired. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 341 calories, 28 g fat (16 g saturated fat), 205 mg cholesterol, 780 mg sodium, 17 g carbohydrate, 2 g fiber, 7 g protein.
 

yield: Makes 8 servings

active time: 1 1/4 hr

total time: 1 3/4 hr
The beauty of this recipe is that each type of vegetable is cooked on its own skewer for even grilling. The tangy vinaigrette brings out the natural sweetness in the fresh summer vegetables
 
Ingredients
For vinaigrette

1/2 cup white-wine vinegar
1 tablespoon balsamic vinegar (preferably white)
1 large garlic clove, minced
1 1/4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup olive oil


For vegetables

1 lb small zucchini, cut crosswise into 3/4-inch-thick slices
1/4 cup olive oil
1 1/2 teaspoons salt
3/4 teaspoon black pepper
3/4 lb cherry tomatoes
1 lb baby eggplant (about 4 inches long), cut crosswise into 3/4-inch-thick slices
10 oz cremini mushrooms, trimmed
2 yellow bell peppers, cut into 1 1/2-inch pieces
1 large red onion, cut into 1 1/2-inch pieces


Special equipment:

18 (12-inch) metal or wooden skewers (soaked in warm water 30 minutes if wooden)


Perpetration
Make vinaigrette:
Whisk together all vinaigrette ingredients in a glass measure until combined.

Skewer and grill vegetables:
Toss zucchini in a large bowl with 2 teaspoons oil, 1/4 teaspoon salt, and 3/4 teaspoon black pepper. Repeat with remaining vegetables, working with 1 type at a time and keeping each batch separate. Thread vegetables onto skewers (thread zucchini and eggplant horizontally through slices so cut sides will lie flat on grill; leave about 3/4 inch between tomatoes, mushrooms, bell peppers, and onions), using 3 skewers per type of vegetable and not mixing vegetables on any skewer.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Grill kebabs in 2 batches on lightly oiled grill rack, covered only if using gas grill, turning over once, until vegetables are tender (vegetables, except tomatoes, should be lightly browned; tomatoes should be blistered and shriveled), 6 to 10 minutes (timing will vary among vegetables).

Transfer skewers as cooked to a platter and, if desired, remove vegetables from skewers. Drizzle with some of vinaigrette and serve remaining vinaigrette on the side.

Cooks' notes: · Vegetables can be threaded onto skewers 1 day ahead and chilled, covered.
· If you aren't able to grill outdoors, you can broil vegetable skewers in 2 batches on oiled rack of a broiler pan 4 to 6 inches from preheated broiler, turning over once, until golden, about 6 minutes per batch. 

Ingredients Serves 8
7 14 ozs macaroni (cheese mix) 
2 tbsps butter
14 cup milk
1 cup shredded cheddar cheese
34 cup cheese spread (pimento)
1 cup italian cheese (shredded, blend)
2 cups bread crumbs (italian seasoned)/I use Jewish matzo meal instead
12 tsp paprika
12 tsp chili powder 
12 tsp black pepper (ground)
12 tsp white sugar
14 tsp salt
1 pinch cayenne pepper (taste)
4 eggs
3 tbsps milk
4 cups oil (frying or as needed) 

1 Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
2 While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
3 Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
4 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
5 Whisk the bread crumbs/I use Jewish matzo meal instead with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
6 Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.
 

Prep: 35 min. + rising Bake: 10 min.
Yield: 16 Servings

35 10 45
Ingredients

4 to 4-1/2 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon dried oregano
1/2 teaspoon salt
1 cup water
1 tablespoon shortening
1 egg
3 cups (12 ounces) shredded part-skim mozzarella cheese
1-1/3 cups minced pepperoni (about 5 ounces)
2 cups pizza sauce, warmed

Directions

In a large bowl, combine 2 cups of flour, sugar, yeast, oregano and salt. In a saucepan, heat water and shortening to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 1 minute. Stir in cheese and pepperoni; mix well. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Divide each piece into eight balls. Roll each ball into a 12-in. rope. Tie into a loose knot, leaving two long ends. Fold top end under roll; bring bottom end up and press into center of roll. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 10-12 minutes or until golden brown. Serve warm with pizza sauce. Yield: 32 appetizers.

Nutritional Facts 1 serving (2 each) equals 271 calories, 11 g fat (5 g saturated fat), 36 mg cholesterol, 538 mg sodium, 31 g carbohydrate, 1 g fiber, 12 g protein.
 

"Tender chicken, green onion, Pace® Thick & Chunky Salsa and Cheddar cheese are sandwiched in flour tortillas that are grilled until golden."


Prep Time:
10 Min
Cook Time:
7 Min
Ready In:
17 Min

Ingredients

8 (8 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (16 ounce) jar Pace® Thick & Chunky Salsa, any variety
1 cup diced cooked chicken
4 medium green onions, chopped
vegetable oil
1 (8 ounce) container sour cream

Directions

Top each of 4 tortillas with 1/2 cup cheese, 1/4 cup salsa, 1/4 cup chicken and 2 tablespoons green onions. Moisten edges of tortillas with water. Top with remaining tortillas and press edges together to seal.
Lightly oil grill rack and heat grill to medium. Brush tops of quesadillas with oil. Place quesadillas oil-side down on grill rack. Brush other side of quesadillas with oil. Grill quesadillas 5 minutes or until cheese is melted, turning quesadillas over once during grilling. Remove quesadillas from grill and let stand 2 min.
Cut quesadillas into wedges. Serve with remaining salsa and sour cream.

Footnotes

Serving Suggestion: Serve with Spanish-style rice and fresh carrot sticks. For dessert, serve fresh apple slices with prepared caramel sauce.
 

 Serve this low fat dip at your next party with your favorite baked tortilla chips. Also great with jalapeños, scallions or avocados.

Skinny Taco Dip
Servings: 24 • Serving Size: 1/24th of dip • Old Points: 1.5 pts • Points+: 2 pts
Calories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g 

8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives,

In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.