Here's my ALL TIME Favorite float recipe.

DONT knock it 'til you try it. Honest. Sounds strange but wonderful and very
refreshing.

1 glass full of chocolate chip mint ice cream.
Fill with sprite soda.

The minty flavor of the ice cream gives the sprite soda a winter minty type
sensation on your taste buds. really!

I discovered this one while I was pregnant with my first born. Of course I
gained ALOT of weight.

Cucumber Dip

(2) Med cucumbers grated, do not peel and drain very well. Like for
a couple of hours to make sure a great deal of moisture is out.

2/3 C Miracle Whip

1 Large Package Philadelphia Cream Cheese (soften)

1 Pkg of Hidden Valley Salad Dressing Mix. Original that you would
mix with buttermilk. But just add the dry mix. DO NOT MIX up as
directed on package.

Mix all the above together.

Season to taste with lemon pepper, Lea & Perrin worchestershire sauce, garlic powder and
cyan pepper. I also add crushed red pepper flakes because this will
just make it hotter as it sets.

Dip with chips or celery stick or carrot sticks

1 cup Mayonnaise
2 tablespoons Dijon mustard
2 TS fresh parsley, snipped
1 TS onion, finely chopped
1 can (10 oz) chunk white chicken, drained and flaked
4 slices bacon, crisply cooked, chopped
1 cup (4 oz) finely shredded Swiss cheese, divided
2 Packages (8 oz each) refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce

Preheat oven to 375 F. In 1 qt batter Bod. Snip parsley with Kitchen
Shears. Chop onion with Food Chopper. Add parsley and onion to
mayonnaise mixture, mix well. In 2-QT Batter Bowl, flake chicken with
Pastry Blender. Chop bacon with Food Chopper. Add bacon, 3/4 cup of
cheese, and 1/3 cup of the mayonnaise mixture; mix well. Unroll
crescent dough; separate into 16 triangles. Arrange triangles in a
circle on 13" round baking stone with wide ends of triangles
overlapping in the center and points toward the outside. (there
should be a 5" diameter opening in center of Stone.) Scoop chicken
mixture evenly onto widest end of each triangle. Bring outside points
of triangles up over filling and tuck under wide ends of dough at
center of ring. Slice tomatoes, place 1 tomato half over filling
between openings of ring. Bake 20-25 min. or until deep golden brown.
Remove from oven; immediately sprinkle with remaining 1/4 cup cheese.
Using V-shaped Cutter, cut around bell pepper. Separate halves;
remove membranes and seeds. Fill with remaining mayonnaise mixture;
place in center of ring. Arrange lettuce around pepper. To serve, cut
with Slice'N Serve.
Yield: 8 servings
Approximately 540 calories 42 g of fat per serving

SAVORY SANDWICH RING (PC)

2 packages (11 0z each) refrigerated French bread dough
vegetable oil
3 garlic cloves, pressed
1/2 tsp. each: dried oregano leaves and dried basil leaves
2 cups lettuce, chopped
1 medium each: onion, green bell pepper, and tomato, all thinly sliced
1/2 cup pitted ripe olives, sliced
8 ox thinly sliced deli meat such as: hard salami, bologna, ham or
turkey
4 oz thinly sliced cheese such as: Muenster, Swiss, or American
6 TS Italian dressing, divided

Preheat oven to 350 F. Place dough, seams side down, on 15" round
baking stone.
Join ends of dough together to form 1 large ring. Using Serrated
bread knife, cut 6-8 diagonal slashes (1/2" deep) on top of dough.
Lightly spray dough with vegetable oil using Kitchen Spritzer. Press
garlic over dough using Garlic Press; spread evenly with Skinny
Scraper. Sprinkle with oregano and basil. Bake 26-30 min or until
deep golden brown. Immediately remove from Baking stone to nonstick
Cooling Rack; cool completely. Chop lettuce into thin strands. Thinly
slice onion, bell pepper, tomato and olives.
To assemble sandwich, cut bread in half horizontally using bread
knife. Arrange meat and cheese evenly over bottom half of bread. Top
with lettuce. Drizzle 2 TS dressing evenly over lettuce. Top with
onion, bell pepper, tomato and olive slices. Using Pastry Brush,
brush cut side of bread top with remaining dressing; place over
bottom half. Cut into wedges and serve.
Yield: 8 servings
Approx.: 390 cal and 18 gr. of fat per serving

Soak 1 can of whole water chestnuts in their water plus about 1/2 cup
soy sauce and 1/4 cup of brown sugar over night in the refrigerator. The
next day, cut 1 pound of bacon in half, then wrap each chestnut in 1/2
piece of bacon and secure with a toothpick. Put on a cake cooling wrap
which is set on a jelly roll pan (cookie sheet with sides) and bake at
350 degrees until the bacon is crispy brown. This usually takes about 30
minutes. I put a small amount of water into the jelly roll pan to cut
down on the smoke, however the smoke detector IS how my family knows
it's time to eat. :)

1 qt skim milk
1 carton, 8 oz egg substitute
1/2 cup instant vanilla pudding
(sugarless, no fat variety)
1/2 c sugar substitute, like Splenda
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 c dark rum (optional), or more or less to taste
1/2 teaspoon freshly grated nutmeg
Pour the milk into a blender and add the egg substitute, vanilla
pudding,sugar substitute, and the vanilla and almond extracts. Blend for
about 1 minute, than refrigerate 'til chilled. The mixture will thicken
as it chills. Add the rum, if desired just before serving. Garnish each
glass with a dash of freshly grated nutmeg, and serve. Makes about 10
servings.