CLASSIC MACARONI SALAD
Ingredients:
8 ounces elbow macaroni (about 1-3/4 cups)
1 cup Hellmann's ? or Best Foods ? Real Mayonnaise
2 Tbsp. vinegar
1 Tbsp. Hellmann's ? or Best Foods ? Dijonnaise ™ Creamy Dijon Mustard
1 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1 cup chopped green or red bell pepper
1/4 cup chopped onion

Instructions:
1. Cook macaroni according to package directions; drain and rinse with cold water until completely cool.

2. In large bowl, combine Hellmann's ? or Best Foods ? Real Mayonnaise, vinegar, Mustard, sugar, salt and pepper. Stir in macaroni, celery, green pepper and onion. Serve chilled or at room temperature.


Hellmann's ? or Best Foods

Bob's Pumpkin Raisin Cookies
POINTS? Value: 5
Servings: 12

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/3 cups old-fashioned oats
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
15 Tablespoons I Can't Believe It's Not Butter, Fat Free
1 1/2 cup Sugar In The Raw Premium Hawaiian Turbinado Sugar
1 cup LIBBY'S 100% Pure Pumpkin
1/4 cup Egg Beaters
1 teaspoon vanilla extract
1/2 cup Pecan Meal
3/4 cup raisins

PREHEAT oven to 350? F. Grease baking sheets.

Shift flour, baking soda, cinnamon and salt in medium bowl; add the oats. pecan meal, and raisins and mix well.

Cream butter and sugar large mixer bowl until light and fluffy. Add pumpkin, egg beaters, and vanilla extract; mix well.

Add flour mixture and mix well.

Drop 1/4 cup dough onto prepared baking sheet; spread into circle. Repeat with remaining dough. Makes 1 dozen large cookies

BAKE for 16 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cauliflower Casserole
POINTS? value: 2
Servings: 4

Ingredients:

1 large head cauliflower
4 oz canned mushrooms
1/4 cup onion(s)
1/2 tsp basil
1/2 tsp paprika
1/4 cup shredded fat-free cheddar cheese
10 1/2 oz Campbell's (U.S.) 98% Fat-Free Cream Of Celery Soup

Instructions:

Cook cauliflower and drain. In a 2 quart casserole dish combine soup, mushrooms, onion, salt and basil. Stir in cauliflower; sprinkle cheese and paprika on top. Bake at 375 for 25 minutes.

Tuscan pumpkin-white bean soup
Source: WeightWatchers.com
POINTS? Value = 2
Servings = 6
Preparation Time = 12 min
Cooking Time = 18 min
Level of Difficulty = Easy

Ingredients:

1 serving olive oil cooking spray (5 one-second sprays per serving), or enough to coat pot
1 medium onion(s), coarsely chopped
15 oz canned pumpkin
3 1/2 cup fat-free chicken broth
15 1/2 oz canned white beans, rinsed and drained
1/4 tsp ground oregano
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
6 Tbsp grated Parmesan cheese

Instructions:

1. Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.

2. Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.

3. In a blender, process soup in batches until smooth. (Note: Make sure not to overfill blender in order to avoid splattering.) Return soup to pot and reheat; season with salt and pepper.

4. To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese. Yields about 1 cup per serving.

This soup has a delicious and complex taste. It's the perfect thing to perk up sleepy winter taste buds!

Baby Ruth Popcorn Balls
Source: www.babyruth.com

INGREDIENTS

8 cups popped butter-flavored popcorn
3 (2.1 ounces each) NESTL? BABY RUTH Candy Bars, chopped
1/4 cup (1/2 stick) butter or margarine
4 cups miniature marshmallows
Nonstick cooking spray

DIRECTIONS

COMBINE popcorn and chopped Baby Ruth in large bowl.

MELT butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth.

POUR over popcorn mixture; quickly toss to coat well. Spray hands with cooking spray. Form popcorn mixture into 8 to 10 tightly packed balls. Place on waxed paper to cool. Store in airtight container.

Pasta e Fagioli
POINTS? Value = 5
Servings = 12

Ingredients:

1 pound 90% lean/10% fat raw ground beef
1 cup diced onion
2/3 cup celery
2 cup chopped carrots
2 clove minced garlic clove
29 oz canned diced tomatoes
15 oz Bush's Light Red Kidney Beans
15 oz canned navy beans
6 oz canned tomato paste
1 cup water
24 oz V8 (U.S.) V8 100% Vegetable Juice
1 Tbsp white vinegar
6 oz Faraon Pasta - Small Shells

Seasonings:

1 1/2 tsp seasoned salt
1 tsp oregano
1 tsp basil
1/2 tsp ground cumin
1/2 tsp pepper

Instructions:

1. Brown the ground beef in a large pot over medium heat. Drain off most of the fat; empty onto a plate lined with paper towels.

2. Spray same pot with PAM Olive oil spray, and stir in onion, carrot, celery and garlic and saut? for 10 minutes.

3. Return beef to pot with vegetables and saute for 5 minutes, stirring frequently.

4. Add remaining ingredients and seasonings, (except pasta) and simmer for 2 hours.

5. About 1 hour, 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 8 minutes or just until pasta is al dente, or slightly tough. Drain.

6. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Goes well with BELL'AGIO Chianti red label.

Bob's Easy Apple Pie Update!

Bob's Easy Apple Pie Update! POINTS? value = 9
Servings = 8

Ingredients

8 1/2 cup Granny Smith apple(s)
2 item Pillsbury Refrigerated All Ready Pie Crust "9
*3/4 cup Sugar in the Raw Turbinado Sugar from Natural Cane
1/4 cup all-purpose flour
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/8 tsp table salt
2 Tbsp butter

*Note:Sugar In The Raw Premium Hawaiian Turbinado Sugar is made using 100% pure Hawaiian cane sugar from the initial pressing of the cane, allowing the natural molasses to remain in the crystals. The flavor is sweet and rich. The color is natural amber.
http://www.sugarintheraw.com/

Instructions

Mix sugar, flour, nutmeg, cinnamon, and salt. Peel and slice apples. Stir in apples. Turn into pastry lined pie plate; dot with butter. Cover with top crust, cut slits, seal and flute.

Microwave uncovered on high until filling begins to bubble, 10 to 12 minutes. I use 12 minutes.

Transfer to conventional oven. Bake at 450, don't pre heat, until crust is brown and flaky, 12 to 19 minutes. I have a gas oven, and use 19 minutes.

Bob's Rhubarb Berry Pie
POINTS? values per serving = 7
Servings = 8

Ingredients

4 cup rhubarb
2 cups *Nature's Three Berries
3 Tbsp cornstarch
1 cup Sugar in the Raw Turbinado Sugar from Natural Cane
1/4 tsp table salt
2 Tbsp unsalted butter
2 item Pillsbury Frozen Regular 9-Inch Pie Crust

Instructions:

Preheat an oven to 425F. Set out the berries and bring the crust to room temperture; Slowly unroll one crust and use to line a 9-inch pie pan. In a large bowl stir together the sugar, cornstarch, and salt. Add the rhubarb and berries (Rader Farms Nature's Three Berries - Raspberries, Blueberries & Marionberries) and mix well. Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter. Slowly unroll the other crust and cover with the top; trim and flute the edges. Cut a few vents in the top for the steam to escape.

Bake for 20 minutes, then reduce the heat to 350F and bake until the juices are bubbling and the crust is browned, 30-40 minutes longer.

*Rader Farms Nature's Three Berries @ www.raderfarms.com - Raspberries, Blueberries & Marionberries.

Bob's Chicken Gumbo
1/3 cup cooked celery
1/3 cup onion(s)
2 cup frozen okra
1 bell pepper(s)
1 serving Evergood Hot Link Sausage
1 piece Tyson Boneless Skinless Chicken Breasts
4 oz shrimp
1/2 cup (dry)long-grain white rice
14 oz Swanson Natural Goodness Chicken Broth
3 1/2 serving tomatoes diced in sauce
1 garlic clove, minced
1/2 teaspoon thyme
1 bay leaf
1/4 teaspoon cayenne pepper
olive oil
1/2 teaspoon gumbo file'

1. Cut chicken into small bite size pieces; cut sausage into small slices; works best while still partly frozen.

2. Place chicken, sausage, okra, chicken broth, diced tomatoes, thyme, bay leaf, and cayenne pepper into crock pot.

3. Saute the bell peper, celery, onion, and garlic untill softened. Add to crock pot.

4. cook and add rice, and add shrimp and gumbo file' about 15 minutes before serving.

Bob's Garbanzo Salad
16 oz Bush's Garbanzo Beans
15 oz Green Giant Sweet Peas, Canned
1 cup Best Food's Reduced Fat Mayonnaise
1 6oz can Kirkland Albacore Tuna
8 oz (dry net wt.) Albertson's Medium Shells
1/4 tsp Hungarian Hot Paprika

Use a 8 cup bowl and first mix well the mayonnaise, drained Tuna, and paprika; then mix the drained garbanzos,; then mix the drained peas.

Mean while, cook pasta, and drain.

Stir pasta into the mixture, carefull not to mash peas.

Chill and serve.

Makes aprox 6 cups

POINTS? value = 7 per 1 cup serving
Servings = 6