1 package microwave popcorn
1/2 cup M&Ms or small gumdrops
1/3 cup unsalted peanuts
2 cups miniature marshmallows
3 tablespoons butter or margarine

Microwave popcorn according to package directions. Grease an 8-inch square pan. Remove unpopped kernels from popcorn.

In large greased bowl, combine popcorn with candy and peanuts. Place marshmallows and margarine in microwave-safe container. Microwave on HIGH for 1 1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking. Pour marshmallow mixture over popcorn mixture; toss until evenly coated. With buttered hands, press mixture into prepared pan. Refrigerate until firm. Cut into bars.

69% calorie reduction from traditional recipe

2 1/2 cups thinly sliced red cabbage
2 1/2 cups thinly sliced green cabbage
1/2 cup chopped yellow or red bell pepper
1/2 cup chopped carrot
1/3 cup chopped red onion
8 ounces reduced-fat Cheddar cheese cubed
1/2 cup fat-free mayonnaise
1 tablespoon red wine vinegar
1/3 cup Equal? Spoonful*
1/4 teaspoon celery seed
Salt and pepper
Lettuce leaves (optional)

*May substitute 8 packets Equal? sweetener

Combine vegetables and cheese in bowl. Mix mayonnaise, vinegar, Equal? and celery seed; stir into cabbage mixture. Season to taste with salt and pepper.

Spoon mixture onto lettuce leaves, if desired.

Makes 8 servings

Tips: Packaged cole slaw vegetables can be used; use 6 cups vegetables and add onion, cheese and mayonnaise dressing as above. Any desired flavor of reduced-fat cheese can be substituted for Cheddar cheese.

Nutrition information per serving: 83 calories; 8 grams protein; 8 grams carbohydrate; 3 grams sugar; 3 grams fat; 1 gram saturated fat; 7 milligrams cholesterol; 316 milligrams sodium; 2 grams fiber

Food exchanges: 2 vegetable, 1/2 fat

10% calorie reduction from traditional recipe

Salad
4 cups cooked rice, at room temperature
1 cup peeled seeded diced cucumber
1/2 cup frozen peas, thawed
1/2 cup canned corn, drained
1/4 cup diced red bell pepper
1 carrot, shredded
1 green onion, minced
2 tablespoons chopped fresh parsley

Dressing
1/3 cup white wine vinegar
3 tablespoons Equal? Spoonful*
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/2 teaspoon dried dill weed
1/2 teaspoon grated lemon peel

*May substitute 4 1/2 packets Equal sweetener

Combine salad ingredients in large bowl.

Combine dressing ingredients in small bowl. Gently toss dressing with salad to combine. Serve at room temperature or chilled.

Makes 8 servings

Nutrition information per serving: 160 cal., 3 g pro., 28 g carb., 4 g fat, 0 mg chol., 15 mg sodium

Food exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

3/4 cup butter or margarine, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
2 1/2 cups flour, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup unsweetened cocoa powder
1 tablespoon butter or margarine, melted
1 cup M&Ms Semi-Sweet Chocolate Mini Baking Bits, divided

Preheat oven to 350 degrees F. Lightly grease a 13 x 9 x 2-inch baking pan; set aside.

In large bowl, cream the 3/4 cup butter and sugars until light and fluffy; beat in eggs and vanilla extract.

In medium bowl, combine 2 1/4 cups flour, baking powder and salt; blend into creamed mixture.

Divide batter in half.

Blend together cocoa powder and melted butter; stir into one half of the dough. Spread cocoa dough evenly into prepared baking pan. Stir remaining 1/4 cup flour and 1/2 cup M&Ms into remaining dough; spread evenly over cocoa dough in pan.

Sprinkle with remaining 1/2 cup M&Ms.

Bake 25 to 30 minutes or until edges start to pull away from sides of pan. Cool completely. Cut into bars. Store in tightly covered container.

2 cups all-purpose flour
3/4 cup miniature jelly beans, cut in half (no licorice)
1 cup granulated sugar
1 cup soft butter or margarine
8 ounces cream cheese, softened
1 teaspoon vanilla extract
3 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Confectioners? sugar

Preheat oven to 325 degrees F. Generously grease and flour 12-cup fluted tube pan or angel cake pan.

Lightly spoon flour into measuring cup. Level off. In a small bowl, toss jelly beans with 2 tablespoons of the flour. Set aside.

In large bowl, beat sugar, butter, cream cheese and vanilla extract until well blended. Add eggs one at a time, beating well after each addition. Add remaining flour, baking powder and salt. Blend well. Spoon 1 cup of batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter; spoon into baking pan. Bake for 50 to 60 minutes, or until wooden pick inserted in center of cake comes out clean. Cool upright in pan 10 minutes. Invert onto serving place. Cool completely. Sprinkle with confectioners’ sugar.

1 (12 ounce) package Oscar Mayer Smokie Links? Sausage
1 (1 pound) can cream-style corn
1 (1 pound) can mixed vegetables, drained
1/2 teaspoon salt
1/4 teaspoon thyme (optional)

Cut Smokie Links into bite-size pieces. Combine with remaining ingredients in skillet or saucepan. Cook slowly 5 minutes or until heated through, stirring occasionally.

Makes 4 servings.

Source: Honey Maid? Honey Grahams – Jet-Puffed? Marshmallows

Makes 16

40 squares Honey Maid Honey Grahams (2 sleeves)
3 tablespoons butter or margarine
1 (10 ounce) package Jet-Puffed Marshmallows
1/3 cup miniature semisweet chocolate chips
2 teaspoons colored sprinkles

Break grahams into bite-size pieces; set aside.

Heat butter or margarine in large saucepan over medium heat until melted. Add marshmallows, stirring constantly until melted.

Stir broken grahams into marshmallow mixture to coat evenly. Spread mixture into lightly greased 9-inch square pan; sprinkle with chocolate chips and colored sprinkles, pressing lightly with greased hands.

Refrigerate at least 20 minutes before cutting into squares. Store in airtight container.

1 package microwave popcorn
1/2 cup M&Ms or small gumdrops
1/3 cup unsalted peanuts
2 cups miniature marshmallows
3 tablespoons butter or margarine

Microwave popcorn according to package directions. Grease an 8-inch square pan. Remove unpopped kernels from popcorn.

In large greased bowl, combine popcorn with candy and peanuts. Place marshmallows and margarine in microwave-safe container. Microwave on HIGH for 1 1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking. Pour marshmallow mixture over popcorn mixture; toss until evenly coated. With buttered hands, press mixture into prepared pan. Refrigerate until firm. Cut into bars.

2 (8 ounce) packages refrigerator crescent rolls
16 ounces cream cheese, softened
3 tablespoons mayonnaise
1/2 teaspoon basil leaves
1/4 teaspoon garlic powder
2 cups finely chopped vegetables:
    broccoli, peppers, carrots, onion
Salad Supreme

Press crescent roll dough onto a 15 x 10 x 1-inch baking sheet. Bake at 350 degrees F for 12 to 15 minutes.

Combine cream cheese, mayonnaise, basil and garlic powder. Spread thinly over cooled crust. Top with chopped vegetables. Sprinkle generously with Salad Supreme. Cut into squares to serve.

3 cups graham cracker crumbs
2 cups colored miniature marshmallows
1 cup walnuts or pecans, chopped
1 cup confectioners’ sugar
2 cups semisweet chocolate chips
1 cup evaporated milk
1/2 teaspoon peppermint extract (optional)

In a large bowl, combine the crumbs, marshmallows, nuts and sugar.

In a saucepan, melt chocolate chips and milk over low heat, stirring often until blended and smooth. Remove from heat; add extract if desired. Set aside 1/2 cup. Pour remaining chocolate mixture over crumb mixture; stir until well blended. Pour batter into a greased 8-inch square baking pan. Press down evenly. Frost with reserved chocolate mixture. Chill for 1 hour.