1 liter 7 Up or Sprite
1 large can pineapple juice
1 bottle cranberry juice

In a large punch bowl mix all 3 drinks together.
If you are making a single drink, mix together one part 7 Up/Sprite, one part pineapple juice and one part cranberry juice.

¾ cup butter (one and one half sticks)
1 and ½ tsp. baking powder
½ cup flaxseed
1 and ½ tsp. baking soda
1 and ½ c. sugar
1 tsp salt2 eggs
1 tsp cinnamon
2 tsp vanilla
pinch of nutmeg
1-15 oz. can pumpkin
1 bag chocolate chips (dark chocolate chips are healthiest)
2 cup white flour
2 cup whole wheat flour

Mix above ingredients together. Bake at 375 degrees on greased cookie sheet for 12-15 minutes.Comments: This is a HUGE recipe! It has less butter and sugar than traditional cookies and makes way more cookies than a normal recipe. The flaxseed, whole wheat flour, and vitamin A in the pumpkin are great for you!

1 c. warm water
1 tsp. salt
1 Tbsp. yeast
2 Tbsp. veg. oil
1 tsp. sugar
2 1/2 c. whole wheat flour

Preheat oven to 400' and grease one rectangular cookie pan or two 12" pizza pans. Combine first three ingredients and allow yeast to activate about 5 minutes. Add salt and vegetable oil. Stir in flour and knead for about 3-4 minutes. Spread dough onto pan(s).

Bake for 10-12 minutes

Take crust out and add your favorite toppings! We start with a plain tomato sauce (often fortified with fresh or frozen spinach) and sprinkle on garlic powder and Italian seasonings. You can be very creative with the toppings. Try lots of vegetables (mushrooms, olives, bell peppers, tomatoes...) and a sprinkle of feta cheese or go traditional with mozzarella and pepperoni!

Bake for additional 10-12 minutes (until toppings are done). Enjoy!

For cakes
2 cups all-purpose flour

1 ½ cup unbleached flour
1 cup light brown sugar
½ tsp salt
1 cup sugar
½ tsp baking powder
2 eggs
1/4 tsp nutmeg
3 cup old-fashioned rolled oats
½ lb. unsalted butter (2 sticks)
3 ½ cup raisins

Heat oven to 350 degrees. Whisk the flour, salt, baking powder, and nutmeg together in a bowl; set aside. Beat the butter at medium speed until creamy. Add sugars and beat for about 3 minutes. Beat in eggs one at a time. With the mixer at low speed, slowly add the dry ingredients and mix until just combined. Stir in oats and raisins. Working with a generous 2 tablespoons of dough, roll dough into a ball and place on cookie sheet at least 2 inches between balls. Bake until the edges are golden brown, 22 to 25 minutes.Let cookies cool on sheets before removing to cooling rack.

1 (4 oz.) pkg. lemon pie filling
1 (3 oz.) pkg. lime Jell-O
1/3 cup sugar
3 cup water
2 eggs, slightly beaten
2 cup topping
1 graham crust

Mix pudding with gelatin and sugar in saucepan. Blend in ½ cup water and eggs. Add remaining water and cook; stir over medium heat until mix comes to full boil. Remove from heat. Stir in rum; chill. Fold in topping. Spoon into pie crust and chill until firm (about 2 hours). Garnish with additional topping.

Submitted by Paola Deininger

8 cups old fashioned oats

8 oz. cream cheese

Submitted by Melanie Maurer

16 oz. cream cheese

Submitted by Melanie Maurer

1 stick butter
1 tub (16 oz) sour cream
1 ham steak
½ cup green peas
1 cup shredded parmesan cheese
1 lb penne pasta

Cook 1 lb penne pasta. in the meantime melt butter in skillet. cube ham steak and add to butter for about 5 minutes. Add sour cream and parmesan cheese. Simmer sauce. By the time pasta is cooked al dente time to add peas. I wait until the end so they aren't mushy and don't lose flavor. Drain pasta. Mix sauce and pasta. Makes lots, we like left over.

Submitted by Stephanie Itri

2 T olive oil
½ cup chopped onion
6 clove garlic, finely chopped
1 lb ground pork Italian sausage
1 T salt, or to taste
1 (10 oz) pkg frozen chopped
spinach, thawed and drained
1 (12 oz) pkg manicotti shells
¼ cup chopped fresh parley
1 T chopped fresh basil
2 cups ricotta cheese
2 eggs beaten
3 cups spaghetti sauce, divided
2 T butter
2 T all-purpose flour
2 T better than bouillon chicken paste (or 2 chicken bouillon cubes)
2 cups half-and-half
½ cup grated Parmesan cheese

Heat oil in a large skillet over medium heat. Sauté onions until translucent. Sauté garlic for 1 minute and stir in sausage. Cook and crumble until well browned.
To the meat mixture add the cooked, drained spinach and ricotta cheese. When the mixture is cooked, add the beaten eggs. Spread ¼ cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Carefully stuff each manicotti shell with the meat and cheese mixture; place shells in prepared dish. Cook spinach according to package directions. *make sure to drain!

Preheat oven to 350*. Prepare the white sauce by melting the butter in a small sauce pan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half-and-half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley.

Stir the basil into the remaining spaghetti sauce. Carefully ladle spaghetti sauce over the shells. Then ladle the white sauce evenly over the stuffed shells.
Cover and bake for 40 minutes. Remove from over, uncover and sprinkle with Parmesan cheese. Bake uncovered for 10 minutes more.

Serve with yummy crusty bread and a green Italian salad.

Submitted by Katie Dudley

1 lb. uncooked and peeled shrimp

2-3 chicken breasts cubed