EASY PUDDING MILK SHAKE

3 cups milk
1 1/2 cups chocolate ice cream, softened
1 (3.9 oz) pkg chocolate instant pudding mix

process all ingredients in container of an electric blender on LOW until smooth, stopping occasionally to scrape down sides. (blender will be very full.) serve immediately, or cover and chill up to 8 hours. stir well before serving.

makes 5 cups

FRESH ASPARAGUS SOUP

3/4 lb fresh asparagus
5 cups water
1 tsp salt
1 1/2 cups chicken broth
1/4 tsp black pepper
dash of cayenne
2 tbs light creme fraiche (recipe noted below) OR plan low-fat yogurt

break tough ends off asparagus. cut remainder into 1″ pieces in a large saucepan, bring water and salt to a boil over high heat. add asparagus and cook until tender, 3-5 minutes. drain into a colander set over a bowl. measure out and reserve 2 cups cooking liquid.

place asparagus and reserved cooking liquid in a food processor or blender. puree until smooth. pour puree into a medium saucepan. stir in chicken broth, black pepper, and cayenne and bring to a boil. remove from heat and stir in light creme fraiche or yogurt.

4 servings

POTATO AND MACARONI SALAD

2 cups elbow macaroni
2-3 russet potatoes, boiled, peeled, and cut into cubes
3-4 eggs, hard-boiled and chopped
1 tbs onion, finely diced
1 stalk celery,diced
1 tbs sweet pickle relish
1 (8 oz) pkg imitation crab, shredded
1 cup frozen peas, parboiled
mayonnaise to moisten ingredients
salt and pepper to taste

cook macaroni according to pkg directions. rinse and drain thoroughly. turn macaroni over occasionally until macaroni looks dry (about 30 minutes). in small bowl, combine onion, celery, and sweet pickle relish; set askde.

when items are cooled, combine all ingredients in large mixing bowl. drain excess liquid from onion, celery, and pickle mixture before using. mix all ingredients together to desired mayonnaise consistency; refrigerate.

8-10 servings

APPLE MUFFINS WITH CINNAMON CHIPS

1 1/2 cups flour
1 tbs baking powder
1 tsp cinnamon
2 eggs
1/3 cup sugar
1 cup milk
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup chopped peeled apples, such as granny smith OR golden delicious
1/2 cup cinnamon chips

preheat the oven to 400 degrees. line a muffin pan with paper cupcake liners.

sift together the flour, baking powder, and cinnamon into a large bowl. set aside.

in a medium bowl, whisk together the eggs, sugar, miik, and melted butter. stir into the flour mixture. add the apples and mix lightly. do not overmix the batter – leave it a little bit lumpy.

spoon the batter into the muffin pan, filling the cups three-quarters full. bake in the center of the oven for about 30 minutes, or until the muffins are firm to the touch. turn the muffins out of the pan and cool on wire racks.

makes 12 muffins

SURPRISE COOKIES

1 cup melted butter (2 sticks)
1 cup sugar
1/2 cup brown sugar
2 eggs, beaten
1 tsp baking soda

1/2 tsp salt
1 tsp vanilla
2 tbs water (OR coffee, if you have some left over from breakfast)
3 cup flour (no need to sift)
1 pkg bridge mix OR assorted chocolate candies*
4-5 dozen walnut OR pecan halves

*IF YOU CAN’T FIND BRIDGE MIX, YOU CAN USE CHOCOLATE WAFERS OR HERSHEY’S ASSORTED MINIATURE CANDY BARS CUT INTO FOUR PIECES. YOU CAN EVEN USE FULL SIZE CANDY BARS IF YOU CUT THEM UP INTO SMALL PIECES.

DO NOT PREHEAT THE OVEN. DOUGH MUST CHLL BEFORE BAKING.

melt the butter and mix in the sugars. add the beaten eggs, baking soda, salt, vanilla, and water (or coffee).

add the flour and mix thoroughly. then chll the dough for at least an hour (overnight is fine, too).

preheat oven to 375 degrees, rack in the middle position.

scoop out a tablespoon of dough and form it around a chocolate wafer (or a piece of cut up candy bar). place a walnut half (or pecan half) on top and place it on a greased baking sheet, 12 cookies to a standard sheet.

bake at 375 degrees for 10-12 minutes, or until nicely browned.cool on cookie sheet for two minutes and then transfer the cookies to a wire rack.

makes 8-10 dozen, depending on cookie size

PUMPKIN MARBLE CHEESECAKE

2 cups graham cracker crumbs
1/4 cup butter, melted
2 (8 oz) pkgs cream cheese
3/4 cup sugar
1 tsp vanilla
3 eggs
1 cup canned pumpkin
3/4 tsp cinnamon
1/4 tsp ground nutmeg

mix graham cracker crumbs and butter together; press onto bottom and sides of a 9″ springform pan. mix cream cheese, 1/2 cup sugar and vanilla at medium speed on electric mixer until well blended. add eggs one at a time, mixing well after each addition. reserve 1/2 cup cream cheese mixture; add pumpkin, remaining sugar and spices to remaining cream cheese mixture. mix well. pour pumpkin mixture over crust. swirl reserved cream cheese mixture over pumpkin mixture and cut rhough batter with knife several times for a marble effct. bake for 55 minutes at 350 degrees. loosen cake from rim of pan; cool before removing rim. chill.

10-12 servings

TIME-TO-SPARE SPUDS

6 lg potatoes, baked
1 cup (8 oz) sour cream
1 cup (4 oz) shredded cheddar cheese
1 green onion, chopped
1/4 cup milk
2 tbs butter OR margarine, melted
1 tbs chopped fresh parsley
1 tsp salt
additional melted butter OR margarine

cut hot potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. in a bowl, mash pulp until smooth. beat in sour cream, cheese, onion, milk, butter, parsley & salt. fill shells; brush with butter. cover and refrigerate. wrap shells individually in plastic wrap; place in freezer containers. freeze. to serve, thaw & place in an ungreased shallow baking dish. bake, uncovered, at 400 degrees for 20-25 minutes, or until golden & heated through. can be frozen 1 month.

12 servings