Cocktail Meatballs

Ingredients

• 2  pounds lean ground beef/Lamb/Chicken
• 1  cup dry bread crumbs (any flavor)
• 2/3  cup finely chopped onion
• 1/2  cup milk
• 2  tablespoons chopped fresh parsley
• 2  teaspoons salt
• 1  teaspoon Worcestershire sauce
• 1/8  teaspoon pepper
• 2  eggs
• 2  bottles (12 ounces each) chili sauce
• 2  jars (10 ounces each) grape jelly

Directions

1. 1Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
2. 2Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
3. 3Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.

Golden Chocolate Cake Recipe

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• 4 eggs
• 1 cup (8 ounces) Sour Cream
• 1/2 cup canola oil
• 1/2 cup water
• 3 milk chocolate candy bars (1.55 ounces each), chopped
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup chopped pecans
• 1 cup flaked coconut
• Confectioners' sugar, optional

Directions

• In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in candy bars, chocolate chips, nuts and coconut.
• Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pan 15 minutes before removing to a wire rack to cool completely. Chill before slicing. Dust with confectioners' sugar if desired. Yield: 12 servings.
• 1 piece equals 412 calories

Raspberry Swirl Frozen Dessert

• 12 Servings
• Prep: 45 min. Cook: 20 min. + freezing

4520

Ingredients

• 2/3 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 5 teaspoons sugar
• 
  FILLING:
• 3 eggs, separated
• 1/4 cup plus 1 tablespoon water, divided
• 1 cup sugar, divided
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar*
• 1 package (8 ounces) reduced-fat cream cheese
• 1-1/2 cups reduced-fat whipped topping
• 1 package (10 ounces) frozen sweetened raspberries, thawed

Directions

• In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
• Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.
• In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form.
• In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside.
• Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.
• Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting. Yield: 12 servings.

 1 piece equals 217 calories

*It is possible to substitute cream of tartar in recipes if you are missing a box of it in the pantry with vinegar or lemon juice. Ideal in meringue recipes or similar cooking

Substitute the cream of tartar for an equal amount of lemon juice or vinegar. The amount for substitution should measure about 1/8 teaspoon per egg white.

Sweeten if needed. You may like to add a little sugar, but you don't have to.

Try an alternative option. Try leaving the cream of tartar out completely. If you do this, just make sure you beat the egg whites thoroughly to create the wispy, frothy and airy texture needed for the recipe.

Fruit Pizza

• 16 Servings
• Prep: 30 min. + chilling

30

Ingredients

• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup cold butter/or can't believe its not butter
• 1 package (8 ounces) reduced-fat cream cheese
• 1/3 cup sugar/or splenda
• 1 teaspoon vanilla extract
• 2 cups halved fresh strawberries
• 1 can (11 ounces) mandarin oranges, drained
• 1 cup fresh blueberries
• 
  GLAZE:
• 4 teaspoons cornstarch
• 1-1/4 cups unsweetened pineapple juice
• 1 teaspoon lemon juice

Directions

• In a large bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350° for 10-12 minutes or until very lightly browned. Cool on a wire rack.
• In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange the strawberries, oranges and blueberries on top.
• For glaze, in a small saucepan, combine the cornstarch, pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled. .

Nutrition Facts: 1 slice equals 170 calories, 9 g fat (6 g saturated fat), 25 mg cholesterol, 120 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

• 
  

30

6 Fruit Trifle...+...Chocolate Trifle Recipe

For a large group, try doubling this recipe and layering it in a punch bowl.Don't be surprised if the bowl gets licked clean.

• 12-14 Servings
• Prep: 20 min. Bake: 20 min. + chilling

20

Ingredients

• 1 package (9 ounces) yellow cake mix
• 1 can (20 ounces) pineapple tidbits, drained
• 2 medium firm bananas, sliced
• 2 medium peach or nectarines, peeled and sliced
• 2 cups sliced fresh strawberries, divided
• 2 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 cup heavy whipping cream
• 1 tablespoon sugar
• 1/2 cup fresh blueberries
• 2 kiwifruit, peeled and sliced

Directions

• Prepare and bake cake according to package directions, using a 9-in. round baking pan. Cool; cut into 1-in. cubes. In a large bowl, combine the pineapple, bananas, peaches and 1/2 cup strawberries.
• In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
• In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.
• In a 3-qt. trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers. Top with blueberries, kiwi and remaining strawberries. Cover and refrigerate for 4 hours or overnight. 

Chocolate Trifle Recipe

• 8-10 Servings
• Prep: 30 min. + chilling

30

ingredients

• 1 package (18-1/4 ounces) chocolate fudge cake mix
• 1 package (6 ounces) instant chocolate pudding mix
• 1/2 cup strong coffee
• 1 carton (12 ounces) frozen whipped topping, thawed
• 6 Heath candy bars (1.4 ounces each), crushed

Directions

• Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside.
• Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5-qt. trifle dish or decorative glass bowl.
• Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping.
• Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.