1/2 stick of butter or marjarine softened 1/2 pound of grated cheddar cheese 1 cup of flour 1 teaspoon of paprika 1/2 teaspoon of salt 24 small stuffed olives Preheat the oven to 400 degrees F. Combine softened butter with cheese in a mixing bowl until well blended. In a different bowl, mix the flour, paprika and salt. Add flour mix to cheese and combine well. Form eyeballs around olives with teaspoon size bits of dough. Place them on an ungreased baking sheet and bake for 12 to 15 minutes. These can also be made ahead and frozen. When ready to use, thaw on cookie sheet for about one half hour before baking.

Ingredients: 1/2 cup peanut butter 1/4 cup butter (or margarine) 1/2 cup brown sugar 1/4 cup white sugar 1 egg, well-beaten 1 cup of sifted flour 1 tsp. soda Directions: Preheat oven to 350 F. Cream the peanut butter with the butter until well mixed. Add sugars gradually and cream again. Add well-beaten egg and stir well. Sift flour and soda, add to creamed mixture and stir until well blended. Drop mixture, 1 level teaspoon at a time, onto greased cookie sheet. Press down with a fork. Bake until lightly browned. Remove from oven and cool.

Ingredients: • 1 1/2 tablespoons margarine, melted • 1/2 teaspoon salt • 1/8 teaspoon garlic salt • 2 teaspoons Worcestershire sauce • 2 cups raw whole pumpkin seeds Directions: 1. Preheat oven to 275 degrees F (135 degrees C). 2. Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish. 3. Bake for 1 hour, stirring occasionally. Yield: 2 cups

2 ¼ cups flour ½ tsp baking soda ½ tsp salt 1 cup butter 1 cup lightly packed brown sugar 1 tsp lemon rind 2 tbsp lemon juice 1 egg ¼ cup honey 1 cup blanched almonds Preheat oven to 400°F. Sift together flour, baking soda and salt. Set aside. Cream together butter, brown sugar, lemon rind and lemon juice. Beat in egg and honey. Beat till light and fluffy. Stir in dry ingredients with 1 cup blanced almonds. Shape dough into a roll 2 inches in diameter. Wrap and chill for 4 hours. Cut into ¼ inch slices. Bake 5 to 7 minutes or until golden brown.

2 lb hamburg 1 onion, chopped 1 can pork and beans 1 large can diced tomatoes 2 Tbsp Cheeze Whiz 1 large cooked potato, cut in small pieces 1 cup cooked macroni Mix all together in roast pan and bake at 350 degrees for 15 minutes.

Preheat over to 400°F. Ingredients: ¼ cup butter 1 egg 1 cup of maple syrup ¼ cup of grated carrots ¾ cup rolled oats 1 ¼ cups flour 1tbsp. baking powder ½ tsp. allspice Directions: Mix butter, egg, maple syrup, carrots and rolled oats together. Let stand. Mix together in a separate bowl the flour, baking powder, and allspice. Blend both mixtures together and pour into greased muffin tins. Bake at 400 ° F. for 20-30 minutes.

1 large onion, minced 3 cups chicken broth 2 cans pureed cooked pumpkin 1 tsp dried oregano 1/2 tsp hot pepper sauce In medium saucepan, cook onions in 2 tablespoons of broth until softened. Add remaining broth, pumpkin, oregano and hot pepper sauce. Simmer 15 minutes.

8 oz. each of green & yellow beans 3 green onions 1/3 cup light mayonnaise Chives and salt and pepper 1 red pepper 1/2 cup low fat plain yogurt 2 tsp. grainy mustard 2 tbsp. minced fresh dill Cut beans into 1-2 inch lengths and cook for 3 minutes. Seed and cut red pepper into lenghts. Combine beans, red pepper and onion In a small bowl mix yogurt, mayo & mustard. Stir in chives and chill. Pour over vegetables and toss well.

1 lb hamburger, crumbled 2 tomatoes, chopped 1 bag Doritoes, crushed 1 head Iceburg lettuce, chopped 1 small bottle Ranch dressing 1/4 cup diced onion 1 cup shredded Cheddar Cheese Brown, drain and chill hamburger; set aside. Just before serving, add all other ingredients. Makes 6-8 servings

9 inch grahm pie crust 5 cups mini marshmallows 2 Tbsp orange juice 1 Tbsp lemon juice 1 cup heavy cream whipped 1 cup diced peaches Peach slices Prepare graham pie crust as directed on package. Melt 4 cups with juices in double boiler, stirring until smooth. Chill until slightly thickened. Fold in cream, peaches and remaining marshmallows. Pour into previously prepared shell. Garnish with peach slices.

4 small boneless chicken breasts 1/2 cup chunky salsa 1/2 cup crushed tortilla chips 1/2 cup shredded cheese 1/4 cup sour cream Preheat oven to 400 F. Place chicken on a foil covered baking sheet. Slice 3 cuts on top of each chicken breast. Top each breast evenly with salsa, sour cream and tortilla chips. Bake for 20 minutes. Remove from oven and sprinkle with cheese. Bake another 10 minutes or until chicken is cooked through.

Ingredients: 1 moose heart 1 cup of bread crumbs 1 large onion, chopped 1/4 cup butter 1 tsp. savory 1/2 tsp. mixed poultry seasoning Directions: Wash heart and soak overnight in baking soda and water. Clean out vessels inside. Prepare dressing and stuff heart. Skewer and tie with line. Place in a baking pan and put strips of bacon or fatty pork over it. Add a little water to pan and cover. Bake at 325°F for 3 hours. Baste occasionally.