Greek Spinach and Feta Pie

(Courtesy of Favorite Brand Name)

Ingredients:
1/3 c. butter, melted
2 eggs
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (15 oz.) ricotta cheese
1 pkg. (4 oz.) crumbed feta cheese
3/4 tsp. finely grated lemon peel
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
1 pkg. (16 oz.) frozen phyllo dough, thawed

Directions:
Preheat oven to 350 degrees.  Brush a 9x13 baking dish lightly with butter.

Beat eggs in a medium bowl.  Stir in spinach, ricotta, feta, lemon peel, pepper and nutmeg.  Set aside.

Unwrap phyllo dough; remove 8 sheets.  Cut dough in half crosswise forming 16 rectangles about 13x8 1/2 inches.  Cover dough with damp cloth or plastic wrap to keep moist while assembling pie.  Reserve remaining dough for another use.

Place 1 piece of dough in prepared dish; brush top lightly with butter.  Layer with another piece of dough and brush lightly with butter.  Continue layering with 6 pieces of dough, brushing each lightly with butter.  Spoon spinach mixture evenly over dough.

Top spinach mixture with piece of dough; brush lightly with butter.  Repeat layering with remaining 7 pieces of dough, brushing each piece lightly with butter.

Bake, uncovered, 35-40 minutes or until golden brown.

Jello Popcorn Balls

(Courtesy of Bicentennial Cookbook)

Ingredients:
1/2 c. white sugar
1 c. white syrup
1 pkg. red jello
3/4 c. popcorn, unpopped

Directions:
Combine sugar and syrup in a saucepan and bring to a rolling boil and then add jello powder; stir well.  Pop the popcorn.  Pour the jello mixture over the popped popcorn.  Mix well and form into balls.  

Note~ This does not need to be handled as quickly as most popcorn balls.

Mandarin Orange Cake

(Courtesy of Bicentennial Cookbook)

Ingredients:
2 cans mandarin oranges, with liquid
2 c. sugar
2 c. flour
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla

Directions:
In a large bowl, combine all ingredients; mix until well-blended, about 3 minutes with an electric mixer.  Mixture will be quite thin.  Pour mixture into a greased 9x13 cake pan.  Bake at 350 degrees for 35 minutes.

Applesauce Meatballs

(Courtesy of Bicentennial Cookbook)

Ingredients:
1 egg
1/2 c. milk
1 1/2 c. seasoned stuffing croutons
1 1/2 lb. ground beef
2/3 c. applesauce
3 Tbsp. finely chopped onion
1 1/2 tsp. salt
1/4 tsp. sage, optional
1/8 tsp. pepper
1 1/4 c. (10 1/2 oz. can) condensed tomato or cream of celery soup

Directions:
Beat egg with milk; add stuffing croutons and let stand about 5 minutes or until croutons are soft.  Beat until smooth and fluffy.  Add remaining ingredients except soup and water; combine thoroughly.  

Shape mixture into 24 balls (about 1 3/4 inches in diameter).  Place in a shallow baking pan.  

Combine soup and water; pour over meat balls.  Bake in a 350 degree oven for about 45 minutes.  Serve in a heated serving bowl.  Mix together the soup and water; pour sauce over meat balls and accompany with cooked rice or noodles.

Doughnut Muffins

(Courtesy of King Arthur Flour)

Ingredients:
1/4 c. butter
1/4 c. vegetable oil
1/2 c. granulated sugar
1/3 c. brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1- 1 1/4 tsp. ground nutmeg, to taste
3/4 tsp. salt
1 tsp. vanilla extract
2 2/3 c. all-purpose flour
1 c. milk
TOPPING:
3 Tbsp. butter
3 Tbsp. cinnamon sugar

Directions:
Preheat the oven to 425 degrees.  Lightly grease a standard muffin tin or line with 12 paper cups.

In a medium-sized mixing bowl, beat together the butter, vegetable oil and sugars until smooth.  Add the eggs, beating to combine.  Stir in the baking powder, baking soda, nutmeg, salt and vanilla.

Stir the flour into the butter mixture, alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into prepared pan, filling the cups nearly full.  Bake the muffins for 15-17 minutes, or until they are pale golden brown and a cake tester inserted in the middle of one of the center muffins comes out clean.

Remove them from the oven and let them cool for a couple of minutes or until you can handle them.  While they are cooling, melt the butter for the topping.  Use a pastry brush to paint the top of each muffin with butter, then sprinkle with the cinnamon sugar or dip the tops of the muffins into the melted butter, then roll in cinnamon sugar.  Serve warm.

Graduation Punch

(Courtesy of Taste of Home)

Ingredients:
1 1/2 c. sugar
8 quarts water, divided
4 envelopes unsweetened strawberry Kool-Aid mix
3 cans (6 oz. each) frozen orange juice concentrate, thawed
2 1/4 c. thawed lemonade concentrate
2 cans (46 oz. each) unsweetened pineapple juice
2 liters ginger ale, chilled

Directions:
In a large saucepan, combine sugar and 2 quarts water.  Cook and stir over medium heat until sugar is dissolved.  Remove from the heat; stir in Kool-Aid mixes.  Cool completely.

Just before serving, divide the syrup between 2 large containers or punch bowls; add the concentrates, pineapple juice and remaining water to each.  Stir in ginger ale.

Chicken Macaroni Bake

(Courtesy of Favorite Recipes Press)

Ingredients:
1/2 c. chopped onion
4 Tbsp. butter
2 cans cream of chicken soup
2 c. diced cooked chicken
1 c. milk
2 c. shredded sharp cheddar cheese
4 c. cooked macaroni
4 Tbsp. buttered bread crumbs

Directions:
Brown onion in butter in a hot skillet.  Stir in soup, chicken, milk and 1 1/2 c. cheese.  Heat until the cheese melts.  Stir in macaroni; pour into a buttered 3 quart casserole dish.  Sprinkle remaining cheese and bread crumbs on top.  Bake at 350 degrees for 30 minutes or until hot.

Beef and Sausage Lasagna

(Courtesy of Favorite Recipes Press)

Ingredients:
1 lb. ground chuck
1/2 lb. sweet Italian sausage, sliced
2 cloves garlic, minced
1 onion, chopped
1/4 c. olive oil
1 can (35 oz.) Italian tomatoes
1 can (6 oz.) tomato paste
1 tsp. basil
1 tsp. oregano
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 lb. lasagna noodles, cooked al dente
1 lb. ricotta cheese
1 lb. mozzarella cheese, sliced
2/3 c. grated Parmesan cheese

Directions:
Saute ground beef and sausage with garlic and onion in olive oil in a hot skillet.  Add tomatoes, tomato paste, seasonings and 1 c. water; mix well.  Simmer, covered, for 2-3 hours.  Alternate layers of sauce, noodles, ricotta cheese, mozzarella cheese and Parmesan cheese in a large shallow baking dish until all ingredients are used.  Bake at 350 degrees for 45 minutes.

Grasshopper

(Courtesy of Okee Community Association)

Ingredients:
1 gallon vanilla ice cream
2 1/2 shots creme de menthe
2 1/2 shots creme de cacao

Directions:
Soften ice cream and mix all ingredients.  Put into container and freeze until ready to use.  Serve in a cocktail glass.  Can mix in a food processor.

Tom and Jerry Mix

(Courtesy of Okee Community Association)

Ingredinets:
8 eggs, separated
1 lb. powdered sugar
Hot milk
Nutmeg

Directions:
Beat the egg yolks separately until very thick.  Beat the egg whites until foamy.  Gradually add the powdered sugar to the egg whites and continue beating until very stiff.  Gently fold egg yolk mixture into egg whites.  Spoon mixture into freezer safe bowls.  Keeps up to 1 month in the freezer.  

To make: add 1 jigger or white rum, 1 1/2 jigger brandy, 1 good scoop Tom and Jerry mix.  Pour hot milk over the first 3 ingredients in a mug.  Sprinkle with nutmeg.

Pink Champagne Sorbet

(Courtesy of Favorite All Time Recipes)

Ingredients:
1 pkg. (4 serving size) strawberry flavored gelatin mix
1 1/3 c. boiling water
1 bottle (187 ml) pink champagne
3/4 c. light corn syrup
2 egg whites, lightly beaten
Lime slices, optional

Directions:
Dissolve gelatin in boiling water.  Stir in champagne and corn syrup.  Beat in egg whites with a wire whisk.  Pour into a 9x13 pan.  Freeze until firm, about 2 hours.

Spoon 1/2 of the gelatin mixture into a food processor or blender, cover.  Process at high speed until smooth, but not melted, about 30 seconds.  Pout into a 9x5 loaf pan.  Repeat with the remaining mixture; pour over mixture in the pan.  Cover; freeze until firm, about 6 hours or overnight.  Scoop gelatin mixture into dessert or champagne glasses. Garnish with lime slices, if desired.

Strawberry Soda

(Courtesy of Favorite All Time Recipes)

Ingredients:
1/2 c. sliced fresh strawberries
1 pint strawberry ice cream, softened
1 1/2 c. chilled creme soda
Whipped cream
Fresh whole strawberries

Directions:
Mash strawberries until almost smooth.  Stir together half the ice cream and 1/3 of the cream soda.  Layer ice cream mixture, then strawberries in 3 tall chilled glasses.  Place 1 scoop ice cream in each glass.  Pour in enough soda to cover.  Garnish each with whipped cream and a fresh whole strawberry.

Bubba's Beer Biscuits

(Courtesy of Paula Deen)

Ingredients:
4 c. Bisquick
1/4-1/2 c. sugar
1 can (12 oz.) beer
2 Tbsp. butter, melted

Directions:
Preheat oven to 400 degrees.  Mix all ingredients well, adjusting the sugar according to how sweet of a biscuit you prefer.  Pour into well greased muffin tins.  Bake 15-20 minutes.  Serve with honey butter.

White Bean Chili

(Courtesy of Paula Deen)

Ingredients:
1 lb. dried navy beans
6 c. chicken stock
4 Tbsp. (1/2 stick) butter
1 Tbsp. minced garlic
3/4 c. diced onion
1 1/2 green chilies (fresh or canned), chopped
1 lb. skinless boneless chicken breast, finely chopped
1 1/2 Tbsp. ground cumin
1 Tbsp. dried oregano
1-2 tsp. ground black pepper
3/4 tsp. white pepper
1/2 bunch cilantro, chopped

Directions:
Wash beans, cover with water and soak for 2 hours.  Drain.  Place beans in a large pot with chicken stock.  Bring to a boil.  In a saucepan, heat butter and saute garlic, onion and chilies for 5 minutes.  Add to bean pot.  Add chicken, cumin, oregano, black pepper, white pepper and cilantro.  Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours.  Serve with cornbread.

Sausage Balls

(Courtesy of Paula Deen)

Ingredients:
3 c. Bisquick
2 c. grated cheddar cheese
1 lb. fresh ground sausage (hot or mild)

Directions:
Preheat oven to 350 degrees.  Mix all ingredients together.  If not moist enough, add a little water.  Form mixture into 1 inch balls.  Bake for 15 minutes.  Drain on paper towels.  Serve warm.  This freezes well before or after baking.

Kahlua Brownies

(Courtesy of Paula Deen)

Ingredients:
2/3 c. butter
3 squares (3 oz.) unsweetened chocolate
1 1/2 c. all-purpose flour, sifted
1/2 tsp. baking powder
1/2 tsp. salt
3 large eggs
2 c. sugar
1/2 c. plus 1 Tbsp. Kahlua
3/4 c. chopped walnuts or pecans

Directions:
Preheat oven to 350 degrees.  Grease a 9x9 baking pan.

Melt the butter and chocolate in the top of a double boiler over boiling water.  Let cool slightly.  

Sift together the flour, baking powder and salt; set aside.  Beat the eggs with the sugar until light.  Stir in the chocolate mixture and 1/2 c. of the Kahlua, then add the flour mixture and blend.  Stir in the nuts.  

Turn the batter into the prepared pan and bake for 30 minutes. When the brownies have cooled, brush the top with the remaining 1 Tbsp. Kahlua.

Milky Way Cake

(Courtesy of Paula Deen)

Ingredients:
Confectioners' sugar, for dusting apns
8 (1 3/4 oz. each) Milky Way bars
1 1/2 c. (3 sticks) butter
2 c. granulated sugar
4 eggs, well-beaten
2 1/2 c. all-purpose flour
1/4 tsp. baking soda
1 1/4 c. buttermilk
1 c. chopped pecans
1 tsp. vanilla extract
ICING:
2 1/2 c. granulated sugar
1 c. evaporated milk
1 c. marshmallow cream
1/2 c. (1 stick) butter
6 oz. chocolate chips
1 c. chopped pecans

Directions:
Preheat oven to 325 degrees.  Grease 3 (9 inch) cake pans and dust them with confectioners' sugar. 

To make the cake, melt the Milky Way bars with 1 stick of butter.  Remove from the heat and let cool.  Cream the remaining 2 sticks of butter with the granulated sugar.  Add the beaten eggs and the cooled chocolate mixture.

Sift the flour and the baking soda together.  Alternately add the flour and buttermilk to the batter, blending well.  Add the nuts and vanilla.  

Divide the batter among the prepared pans and bake for 30-40 minutes, or until the cake is firm to the touch.  Cool for 5 minutes, remove from the pans, and place on cooling racks.  

While the cake cools, prepare the icing.  Combine the sugar and evaporated milk in a heavy saucepan.  Cook to the soft-ball stage (234 degrees on a candy thermometer).  Remove the pan from the heat and add the marshmallow cream, butter and chocolate chips; stirring until melted.  Add the pecans.  When the cake has cooled completely, frost each layer, sides and top of the cake.

Blueberry Salad

(Courtesy of Paula Deen)

Ingredients:
2 pkgs. (3 oz. each) grape gelatin mix
2 c. boiling water
1 can (21 oz.) blueberry pie filling
1 can (20 oz.) crushed pineapple
1 pkg (8 oz.) cream cheese, at room temperature
1 c. sour cream
1 c. pecan halves
1 tsp. vanilla extract

Directions:
In a large bowl, mix the gelatin mix into the boiling water.  When the powder has dissolved, stir in the blueberry pie filling and the pineapple with its juice.  Pour into a 9x13 shallow baking dish.

Refrigerate for at least 4 hours, or overnight.  Stir together the cream cheese, sour cream, pecans and vanilla.  Spread this mixture over the jellied salad.  Chill for an additional hour.

Banana Custard Pudding

(Courtesy of Taste of Home)

Ingredients:
1/2 c. sugar
1 Tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. milk
3 egg yolks, lightly beaten
1 tsp. vanilla extract
1 medium firm banana, sliced
Fresh mint, optional

Directions:
In a small saucepan, combine sugar, cornstarch and salt.  Stir in milk until smooth.  Cook and stir over medium-high heat until thickened and bubbly.  Reduce heat to low; cook and stir 2 minutes longer.  Remove from the heat.  Stir a small amount of the hot filling into the egg yolks; return all to the pan, stirring constantly.  Bring to a gently boil; cook and stir for 2 minutes.  Remove from the heat; gently stir in vanilla. 

Cover and chill for 1 hour.  Just before serving, fold in the banana slices.  Garnish with mint, if desired.

Frosty Lemon-Strawberry Dessert

(Courtesy of Taste of Home)

Ingredients:
1 quart fresh strawberries, hulled
1/2 gallon vanilla ice cream, softened
1 can (12 oz.) frozen lemonade concentrate, thawed
2 tsp. grated lemon peel

Directions:
Place strawberries in a food processor; cover and processor until pureed.  Transfer to a large mixing bowl; add the ice cream, lemonade concentrate and lemon peel.  Beat until blended.

Pour into an ungreased 9x13 dish.  Cover and freeze overnight.  Remove from the freezer 15 minutes before serving.

Marshmallow Fruit Bowl

(Courtesy of Taste of Home)

Ingredients:
1 can (20 oz.) pineapple tidbits
1 can (15 oz.) chunky mixed fruit 
1/4 c. sugar
2 Tbsp. all-purpose flour
1/4 c. lemon juice
2 eggs, lightly beaten
1/2 c. whipped topping
1 c. miniature marshmallows

Directions:
Drain pineapple and mixed fruit, reserve 1 c. of juice.  Set fruit aside.

In a large saucepan, combine sugar and flour.  Stir in lemon juice and reserved fruit juices until smooth.  Cook and stir over medium-high heat until thickened and bubbly.  Reduce heat to low; cook and stir 2 minutes longer.  Remove from the heat.  Stir a small amount of hot filling into eggs.  Return to a gentle boil; cook and stir for 2 minutes.  Remove from heat.  Cool completely.

Fold in the whipped topping, marshmallows, pineapple and mixed fruit.  Transfer to a serving bowl.

Sausage Scalloped Potatoes

(Courtesy of Taste of Home)

Ingredients:

1 lb. smoked kielbasa or Polish sausage, cut into 1/4 inch slices

2 Tbsp. butter

2 Tbsp. all-purpose flour

1 tsp. salt

1/4 tsp. pepper

2 c. milk

4 medium red potatoes, halved and thinly sliced (3 1/2-4 cups)

1/4 c. onion

2 Tbsp. minced fresh parsley, optional

Directions:

Place sausage in a microwave-safe bowl.  Microwave, uncovered, on high for 3 minutes.  Drain and set aside.

Place butter in a 2 1/2 quart microwave-safe dish.  Heat on high for 45-60 seconds or until melted.  Whisk in flour, salt and pepper until smooth.  Gradually whisk in milk.  Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes.

Stir in potatoes and onion.  Cover and microwave on high for 4 minutes; stir.  Heat 4 minutes longer.  Stir in the sausage.  Cover and cook for 8-10 minutes, stirring every 4 minutes or until potatoes are tender and sausage is heated through.  Stir.  Let stand, covered, for 5 minutes.  Sprinkle with parsley, if desired.

Taco Pizza Squares

(Courtesy of Taste of Home)

Ingredients:
2 tubes (13.8 oz. each) refrigerate pizza crust
1 can (8 oz.) pizza sauce
2 c. seasoned taco meat
2 medium tomatoes, seeded and chopped
2 c. (8 oz.) shredded part-skim mozzarella cheese
Shredded lettuce and/or sour cream, optional

Directions:
Unroll pizza dough and place in a 15x10 baking pan.  Spread with pizza sauce; sprinkle with the taco meat, tomatoes and cheese.  Bake at 400 degrees for 15-20 minutes or until crust is golden brown.  Top with shredded lettuce and sour cream, if desired.

Pork Pot Pie

(Courtesy of Taste of Home)

Ingredients:
3 c. all-purpose flour
1/2 tsp. salt 
1 c. shortening
5-6 Tbsp. cold water
1 egg
1 Tbsp. vinegar
FILLING:
1 1/2 c. cubed peeled potatoes
1/2 c. thinly sliced carrots
1/4 c. thinly sliced celery
1/4 c. chopped onion
1 c. water
2 c. diced cooked pork
3/4 c. pork gravy
1/2 tsp. dried rosemary, crushed, optional
1/4 tsp. salt
1/8 tsp. pepper
Half and half cream, optional

Directions:
In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs.  Combine 5 Tbsp. water, egg and vinegar; sprinkle over dry ingredients, 1 Tbsp. at a time.  Toss lightly with a fork until dough forms a ball; add additional water if necessary.  Divide into 2 balls; chill while preparing filling.

In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well.  Add pork, gravy, rosemary if desired, salt and pepper; set aside.

On a floured surface, roll one ball of dough to fit a 9 inch pie plate.  Fill with meat mixture.  Roll remaining pastry to fit top of pie.  Cut slits in top crust and place over filling; seal and flute edges.  Brush pastry with cream, if desired.  Bake at 375 degrees for 50-55 minutes or until golden brown.

Morning Glory Muffins

(Courtesy of The Beverly Lewis Amish Heritage Cookbook)

Ingredients:
6 eggs
2 1/2 c. sugar
2 c. oil
4 c. grated carrots
1 c. coconut
1 c. raisins
1 c. chopped nuts
2 c. grated apples
4 tsp. baking soda
1 tsp. salt
4 tsp. cinnamon
4 c. flour

Directions:
Stir all ingredients together.  Make as many muffins as desired.  Bake at 375 degrees for 20 minutes.

Extra batter can keep in the refrigerator for up to 4 weeks.

Chocolate Waffle

(Courtesy of The Beverly Lewis Amish Heritage Cookbook)

Ingredients:
1/2 c. shortening
1 c. sugar
2 eggs, separated
2 (1 oz. each) squares unsweetened chocolate
1 1/2 c. cake flour (sifted before measuring)
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/4 c. evaporated milk
1/4 c. water
1/2 tsp. vanilla

Directions:
Cream together shortening and sugar.  Add well-beaten egg yolks; mix well.  Melt chocolate in a double-boiler over hot water and add to creamed mixture; mix thoroughly.

Sift together the pre-sifted cake flour, baking powder and salt.  Mix milk, evaporated milk and water together; add alternately with dry ingredients to chocolate mixture.  Add flavoring; fold in stiffly beaten egg whites.  Cook on a waffle maker until done.

Serve with hot syrup, whipped cream or ice cream.

Wassail

(Courtesy of The Beverly Lewis Heritage Cookbook)

Ingredients:
1 gallon apple cider
1 cinnamon stick
1/2 tsp. nutmeg
1 tsp. whole cloves
1 can frozen orange juice concentrate
1 can frozen lemonade concentrate
Juice and rinds from 2 oranges and 1 lemon
Sugar, to taste

Directions:
Combine all ingredients and simmer for 3 hours.  Do not boil.

Old-Fashioned Doughnuts

(Courtesy of Taste of Home)

Ingredients:
1/2 c. sour cream
1/2 c. buttermilk
1 c. sugar
3 eggs
1 tsp. vanilla extract
4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Oil for deep-fat frying
Confectioners' sugar, if desired

Directions:
In a large bowl, beat sour cream and buttermilk until smooth.  Beat in sugar until smooth.  Beat in eggs and vanilla just until combined.  Combine the flour, baking powder, baking soda and salt.  Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky).  Cover and refrigerate for 2-3 hours.

Turn dough onto a well-floured surface; knead for 2-3 minutes or until smooth.  Roll out to 1/2 inch thickness.  Cut with a floured 2 1/2 inch doughnut cutter.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees.  Fry doughnuts a few at a time, for 3 minute or until golden brown on each side.  Drain oil on paper towels.  Dust with confectioners' sugar if desired.

Orange Slush

(Courtesy of Taste of Home)

Ingredients:
1 c. water
1 can (6 oz.) frozen orange juice concentrate
1 carton (6 oz.) vanilla yogurt
1/2 c. sugar
1/2 c. cold milk
1/2 tsp. vanilla extract
10-12 ice cubes

Directions:
In a blender, combine the water, orange juice concentrate, yogurt, sugar, milk and vanilla; cover and process until smooth.  While processing, add a few ice cubes at a time until mixture achieves desired thickness.  Pour into chilled glasses; serve immediately.

Light and Creamy Eggnog

(Courtesy of Good Housekeeping Drop 5 lbs.)

Ingredients:
3 large eggs
3 large egg whites
5 1/2 c. low-fat milk
1/2 c. sugar
2 Tbsp. cornstarch
1/4 tsp. salt
2 Tbsp. vanilla extract
1/2 tsp. grated nutmeg, plus additional for sprinkling

Directions:
In a bowl, with whisk, beat eggs and egg whites until blended; set aside.  In a heavy 4 quart saucepan, with a heat-safe spatula, mix 4 c. milk with sugar, cornstarch and salt.  Cook on medium-high heat until mixture boils and thickens slightly, stirring constantly.  Boil 1 minute.  Remove saucepan from heat.

Gradually whisk 1/2 c. simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly, to make custard.

Pour custard into large bowl; stir in vanilla, nutmeg, and remaining 1 1/2 c. milk.  Cover and refrigerate until well-chilled, at least 6 hours or up to 2 days.  Sprinkle eggnog with nutmeg to serve.

Note~ Each 1/2 c. serving is about 105 calories.

Strawberry Mania

(Courtesy of Good Housekeeping Drop 5 lbs.)

Ingredients:
1/4 c. cranberry juice cocktail, chilled
1 container (8 oz.) low-fat strawberry yogurt
1 c. frozen strawberries

Directions:
In a blender combine all ingredients and blend until mixture is smooth and frothy.

Note~ About 326 calories