3/4 cup graham cracker crumbs
3 tablespoons butter, melted
1 (8 ounce) container non-dairy whipped topping, thawed
1 cup milk
1/2 cup chunky peanut butter
1 (4-serving size) box vanilla flavor instant pudding and pie filling
1/4 cup strawberry preserves

1. Line 12-cup muffin pan with paper baking cups. In a small bowl, combine the cracker crumbs and butter; mix well. Press about 1 tablespoon of the crumb mixture into each cup; top each with 1 tablespoon of the whipped topping.

2. In a medium mixing bowl, gradually add milk to the peanut butter, blending until smooth. Add pudding mix and beat at low speed of electric mixer until well blended, about 1 to 2 minutes. Fold in the remaining whipped topping.

3. Top each cup with 1 teaspoon of the preserves. Freeze for about 4 hours. To serve, peel off papers. Makes 12 snack cups.

Emily

1 (20 ounce) can pineapple slices in juice
2 (4-serving size) or 1 (8-serving size) lime or apricot flavor gelatin
1-1/2 cups boiling water
1 cup ginger ale or cold water
1/4 teaspoon ginger

1. Drain pineapple, reserving the juice. Cut pineapple slices in half; set aside. Cut the remaining pineapple slices into chunks.

2. Dissolve the gelatin in boiling water. Add the reserved pineapple juice, ginger ale and ginger; chill until slightly thickened.

3. Measure 1 cup of the gelatin. Arrange some of the pineapple chunks in a 6-cup ring mold; top with measured gelatin. Chill until set but not firm, about 10 minutes.

4. Fold the remaining pineapple chunks into the remaining gelatin; spoon over gelatin in mold. Chill until firm, about 4 hours; unmold.

5. Garnish with halved pineapple slices, halved cherry tomatoes and crisp greens, if desired. Makes 5 cups or 10 servings.

Emily

1 (26 ounce) jar chunky-style tomato pasta sauce
2 (9 ounce each) boxes frozen spinach, thawed & well drained
1 (12 ounce) container small curd cottage cheese
1/3 cup grated Parmesan cheese
1 teaspoon dried oregano leaves, crumbled
1/4 teaspoon pepper
1 (8 ounce) package manicotti shells (14 shells)
1/4 cup water
1 (8 ounce) package shredded mozzarella cheese

1. Heat oven to 350 degrees F. In an ungreased 13×9-inch baking dish, spread about 1/3 of the pasta sauce.

2. Stir together the spinach, cottage cheese, Parmesan cheese oregano and pepper. Fill the uncooked manicotti shells with the spinach mixture; place on sauce in baking dish.

3. In a medium bowl, stir together the remaining pasta sauce and water; pour evenly over the shells, covering completely. Cover and bake for 1 hour.

4. Sprinkle with the mozzarella cheese; cover and bake 15 to 20 minutes longer or until the shells are tender.

Note: You can assemble this recipe, cover and refrigerate for 24 hours before cooking; then bake as directed. Or cover tightly, label and freeze for up to 1 month; bake for about 2 hours.

Emily

2 cups uncooked mafalda noodles
3 tablespoons olive oil
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
1 medium green bell pepper, chopped
1 medium zucchini or summer squash, quartered lengthwise and sliced
2 cloves garlic, chopped
2 (15 ounce each) cans red kidney beans, rinsed and drained
1 (15 ounce) can diced tomatoes with Italian herbs, undrained
1/2 cup finely shredded Parmesan cheese
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup refrigerated basil pesto

1. Heat the oven to 350 degrees F. Cook and drain the noodles as directed on the package using the minimum cook time.

2. Heat the oil in a 10-inch skillet over medium heat. Add the onion, carrots, celery and bell pepper; cover and cook 5 to 8 minutes, stirring occasionally, until the carrots are just tender. Uncover and stir in the zucchini and garlic; cook and stir 1 minute longer.

3. Place the noodles in an ungreased 2-1/2-quart casserole. Stir in the carrot mixture, beans, tomatoes, 1/4 cup of the cheese, the salt, pepper and pesto. Cover and bake for 40 to 50 minutes or until hot in the center. Top each serving with the remaining cheese. Makes 6 servings.

Emily

4 medium red potatoes, cut into 1/2-inch slices
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled and cut into 1/4-inch slices
1/4 cup olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium red bell pepper, cut into 1/4-inch strips
1 medium zucchini, cut into 1/4-inch slices

1. Heat the oven to 400 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.

2. Place the potatoes, onion and carrots in baking dish; toss with 1/2 each of the oil, garlic, thyme, tarragon, salt and pepper. Bake for 10 minutes.

3. In a medium bowl, toss the bell pepper and zucchini with the remaining oil and seasonings; stir into the potato mixture. Bake for 30 to 35 minutes or until the vegetables are tender, stirring halfway through bake time. Makes 6 servings.

Emily

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans(14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

1. In a 5-quart slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8 to 9 hours or until barley and vegetables are tender.

2. Stir in the tomatoes; cover and cook on high for 10 to 20 minutes or until heated through. Discard the bay leaf before serving. Makes 12 servings.

Emily

1 large head cabbage
8 ounces process cheese spread (Velveeta), cubed
2 cups milk
1/4 cup butter, cubed
30 saltine crackers, crushed
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese

1. Cut the cabbage head into several large chunks; place in a large pot and cover with water. Bring to a boil and continue boiling until the cabbage is tender; drain well. Transfer to a 9-inch x 13-inch x 2-inch baking dish.

2. Stir all the remaining ingredients, except the Parmesan cheese, into the cabbage; blend well. Cover and bake at 350 degrees F. for 20 minutes or until hot and bubbly.

3. Remove cover and sprinkle with Parmesan cheese; bake, uncovered, for 5 to 10 minutes longer or until Parmesan cheese is lightly browned. Makes 8 servings.

Emily

2 cups gemelli or spiral pasta
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1-1/2 cups milk
8 ounces process cheese spread (Velveeta), cubed
1/2 cup cheddar cheese
1/2 cup crushed, seasoned salad croutons

Cook the pasta according to the package directions; drain. In a large non-stick skillet, melt the butter or margarine over medium-high heat; stir in the flour until smooth.

Gradually add the milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; stir in the process cheese until melted.

Add the drained pasta to the cheese mixture. Cook and stir for 3 to 4 minutes or until heated through. Sprinkle with the cheddar cheese and crushed salad croûtons. Makes 4 to 6 servings.

Emily

1 (10-3/4 oz) cream of potato soup
2 cups sour cream
1/4 cup dry minced onion flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup butter or margarine, melted
1 (2 pound) package frozen hash browns (cubed), thawed
2 cups shredded cheddar cheese.

In a large mixer bowl, combine the cream of potato soup and sour cream. Add the minced onion, salt, pepper and melted butter or margarine. Stir in the hash browns and cheddar cheese.

Spread mixture into a 9×13-inch baking dish. Bake, uncovered, at 350 degrees F for 45 to 55 minutes or until bubbly. Makes 8 servings.

Emily

3 (15 oz) cans mixed vegetables, drained
3/4 cup mayonnaise
1/2 teaspoon garlic powder
1 teaspoon dry minced onion
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1/2 cup crushed French fried onions

1. In a large bowl, combine all the ingredients except the French fried onions; mix to blend well. Spoon into a 2-quart baking dish. Sprinkle top with the French fried onions.

2. Bake at 350 degrees F for 25 to 30 minutes. Makes 6 to 8 servings.

Emily