for condiments, dressings, beverages and all those recipes that just don't fit anywhere else.

molly

1/4 cup All-Fruit peach or apricot preserves
1 cup plain yogurt
1/8 teaspoon ground cinnamon
sliced fresh fruit

Combine preserves, yogurt, and cinnamon. Mix well;

Chill for at least 1 hour.
Serve with fresh fruit.

1 cup mayo
1 cup sour cream
1 Tbsp curry Powder
1 Tsp Worcestershire
3/4 Tsp Seasoned Rice Vinegar
1/4 Tsp Garlic Powder
1/4 Tsp Minced Dried Onion
1/4 Tsp Salt
1/4 Tsp Ground Red Pepper

Combine all ingredients and whisk until well blended.

Store in fridge.

Serve with fresh veggies.

Yields about two cups of dip.

2 pkg (3 oz ea) cream cheese
1/2 cup SF All-Fruit Orange Marmalade
3/4 cup chopped pecans

Combine all ingredients; blend well

Serve on pancakes, waffles or toasted English muffins (all SB legal of course)

About 1-3/4 cup

Practically any nut will do but pecans are wonderful.

Just saute the nuts in a lttle butter and mix with spices to taste while hot.
Savory version: chili powder, or ground cumin and coriander seed, plus salt.

Sweet version: Splenda and just about any spice you'd put in a pumpkin pie.

Last year during the holidays I sprinkled these with a bit of edible gold dust. They were gorgeous as well as yummy!

1 scoop whey protein powder
1/4 cup heavy cream ( or less)
1 oz. cream cheese
1 tbsp. cocoa powder
1 tbsp. unsweetened coconut
1 tbsp. chopped pecans
2 tsp. vanilla extract
4 pkts.Splenda
1 cup water
6 ice cubes

Whirl in a blender until smooth.

1 cup Whole Wheat Pastry flour
2 tsp paprika
2 tsp thyme
2 tsp onion powder
2 tsp salt
2 tsp splenda
10 tsp olive oil
3 1/2 tsp poultry seasoning
2 tbsp crumbled dry parsley
2 cups fine dry whole wheat breadcrumbs

Combine dry ingredients in a mixing bowl; add oil.

Mix well. Place in zipper-top plastic bag and store in freezer. Use to coat chicken, pork or veal.

To use:
Line a baking dish with aluminum foil; grease well.

Moisten each piece of meat with water. Shake off excess and shake in bag of mix to coat, one piece at a time.

Place in baking dish and bake in 400 F oven for 30 minutes or until done, depending on size of pieces.

Store unused mix in freezer.

8 ounces prepared hummus
1 1/4 sour cream, divided
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemon juice
1 cup tomatoes, seeded and chopped
1 ripe avocado, seeded and chopped
1/2 cup peeled and chopped cucumbers
salt & fresh ground pepper, to taste
6 ounces crumbled feta cheese
2 tablespoons minced kalamata olives
pita chips

Combine 1/4 cup sour cream with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish.

Combine remaining sour cream and cumin and spread over the hummus layer.

Toss together the garlic powder, salt, lemon juice, chopped tomatoes, and avocado, then spread over the yogurt layer.

Add a layer of the cucumbers and sprinkle with a bit of salt and pepper.

Add a layer of feta, then finish it all off with olives.

Let chill for an hour before serving with pita chips. (I cut WW Pitas into wedges and toast them in the oven)

1 cup grated parmesan cheese
1/2 cup mayonnaise
8 oz package cream cheese, softened
1 small garlic clove, minced
14 oz can of artichoked hearts, chopped and drained
small jar of roasted red peppers, drained and chopped

In a food processor, combine garlic, mayo, and cheeses. Add artichokes and red peppers, and blend well. Spread in glass pie pan.

Bake at 350 F for 20-25 minutes or until thoroughly heated.

Serve warm with raw veggies or crackers for dipping.

8 oz. sour cream
8 oz. cream cheese
1 can (4 oz.) diced green chiles – drained
1 can (4 oz.) chopped black olives – drained
1 cup grated cheddar cheese
½ cup chopped green onion
Garlic powder to taste
Black pepper to taste
5 Whole Wheat tortillas

Mix all ingredients (except tortillas!) in a bowl. Spread mixture thinly and evenly over each tortilla.

Roll tortilla, then, wrap tortilla in plastic wrap. Refrigerate overnight.

To serve:
Cut into ½ inch thick slices and serve with salsa.

10 oz apricot All-Fruit
4 oz horseradish
2 TBSP grey poupon mustard
1 TBSP black pepper

Mix it up and let it chill for a couple of hours.

Pour over a block of cream cheese.

Serve with Triscuits.