Ingredients:
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen peaches
1 cup lowfat milk
1/2 cup vanilla yogurt
1 tsp sugar or lowfat sweetner to taste
1/2 tsp vanilla extract
1 cup ice

Blend liquids, then fruit and lastly ice until smooth. Garnish with blueberries and peaches.

Serves 2.

Phoenix

1 box Orange Cake mix
1 box Orange Jell-O
1 cup Boiling Water
1 small box instant Vanilla pudding
1 cup milk
1 teaspoon orange extract
8 oz Cool Whip

Make cake according to directions. Bake in 13″ X 9″ pan. While cake is still hot, poke holes in cake with the end of a wooden spoon. Mix Jell-O with 1 cup boiling water – pour over cake. Let cake cool. Mix pudding, milk, vanilla and orange extract. Beat until thick, fold into Cool Whip. Spread mixture over cake. Refrigerate and serve cold.

Steel Cowboy

1# elbow macaroni, boiled and drained & cooled
6 hard-boiled eggs, cooled and diced
1 small onion, chopped
2 stalks celery, diced
1 can tuna fish, drained
½ jar olive pieces
Salt and pepper

Combine all above in large bowl; mix in Miracle Whip (salad dressing) to moisten to desired texture. Sprinkle top with paprika. Chill well. Makes a large amount.

Steel Cowboy

CAKE:

1 cup sugar
3 eggs
2/3 cup pumpkin
3/4 cup flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder

Mix in order. Bake on a cookie sheet. TO PREPARE COOKIE SHEET: spray sheet with nonstick cooking spray. Put waxed paper on and spray again. Pour pumpkin batter on. Bake 10 to 12 minutes at 350 degrees F. As soon as it comes out of the oven, put upside down on a linen towel. Peel off the waxed paper. Roll from short side while warm. Let cool completely. Put 10x sugar on table. Unroll cake onto sugar. Spread on filling (see below). Reroll. Sprinkle with 10x sugar.

FILLING:

8 oz. cream cheese
1 cup 10x sugar
1/2 stick oleo
1 tsp. vanilla

Beat well. Spread on cake.

Steel Cowboy

Serves: 9 to 12

Ingredients:
2 cups biscuit baking mix
1 cup milk
4 eggs
2 cups (1 pint) heavy cream
1/2 teaspoon white pepper
2 cups (8 ounces) shredded Cheddar cheese
1 1/4 cups (5 ounces) shredded Swiss cheese

Instructions:
1. Preheat the oven to 350 degrees F.
2. Coat a 9- by 13-inch baking dish with nonstick cooking spray. In a medium bowl, combine the baking mix and milk; mix well.
3. Spread the mixture in the baking dish.
4. In a medium bowl, beat the eggs, heavy cream, and white pepper until well blended.
5. Stir in the cheese and pour over the batter in the baking dish.
6. Bake for 40 to 45 minutes, or until golden brown. Cool slightly.
7. Cut into bars and serve.

Note: Allow these to reach room temperature then cut into bars for an on-the-go breakfast treat.

Steel Cowboy

Makes 2 Servings

INGREDIENTS:
1 Pouch (6 oz.) BUMBLE BEE Salmon
1 Tbsp minced onion
2 Tbsp Oat Bran
¼ cup Egg Beater (1 egg, beaten) (or 2 Tbsp Egg Beater Egg whites)
1 Tbsp Dijon Mustard
Dash Italian Seasoning

DIRECTIONS:
Combine ingredients. Mix well. Form into 2 patties. Place mixture in refrigerator for at least one hour to set. Pan-fry in small amount of virgin olive oil until lightly browned on both sides. Serve on toasted hamburger buns. Top with favorite condiments. *Substitute EGG BEATERS for whole egg for low cholesterol

Nutrient Info, per burger:
Calories: 124
Carbohydrates: 3
Fats: 2
Protein: 24

Steel Cowboy

Ingredients:

1 box Devil’s Food cake mix
1 small box chocolate instant pudding mix
4 eggs
8 oz sour cream
¾ cup oil
¾ cup water
6 oz chocolate chips

Mix together all ingredients except chocolate chips with a mixer on low speed for 2-3 minutes. Add chips and stir in with a spoon. Pour into a greased and floured bundt pan and bake at 350 for one hour, or until toothpick comes out clean. Cool in pan for ten minutes, then loosen with knife and turn onto plate. Cool completely before icing.

ICING
4 T cocoa
6T milk
1 stick butter
1 tsp vanilla
1 box powdered sugar

Melt butter in medium saucepan. Add cocoa and milk and bring to a boil. Remove from heat and add sugar then mix well. Add vanilla and mix well. Pour over cake.

Poopie