Butter Tart Square

Bottom layer:

1/2 cup margarine
1 cup flour
2 tbsp brown sugar

Combine above ingredients and press in a 9x9 buttered square pan.  Bake at 350 F for 15 minutes.

Filling:

2 eggs, beaten
1 1/2 cups brown sugar
1/2 cup oatmeal
1/4 tsp salt
1/2 tsp baking powder
1 tsp vanilla extract
1/2 cups raisins

Combine and pour over baked layer. Bake for an additional 20 to 25 minutes.

Tutti Frutti Shortbread Cookies

2 cups unsalted butter
3/4 cup sugar
2 tbsp vanilla extract
4 cups flour
1/2 tsp salt
1 1/2 cups mixed glaced fruit

Cream together butter, sugar and vanilla until light and fluffy. Gently fold in flour and salt until dry ingredients are almost completely incorporated. Add the glaced fruit and work into a soft dough. Form the dough into two 1 1/2 inch wide logs and wrap the dough logs in wax paper. Chill for a couple of hours.

Using a sharp knife, cut slices of dough from logs and place on a parchment lined baking sheet. Bake at 350 F for 15 to 18 minutes or until bottom edges are golden brown.

Nacho Dip

1 8oz pkg. Cream Cheese
1 cup sour cream
2 tbsp taco seasoning mix
1 cup Salsa (or as much as you want to put on)
1 cup shredded cheddar cheese
1 cup shredded lettuce
diced tomatoes

Combine cream cheese, sour cream and taco seasoning mix...beat with mixer. Spread in a dish or pie plate. Spread salsa over layer. Put shredded cheese on that and finish off with lettuce and tomatoes. Serve with nacho chips or scoops. Enjoy!!

Healthy Hot Pizza Dip

1 cup fresh mushrooms, chopped
1/2 cup red onion, chopped
1/2 cup turkey pepperettes, chopped
1/2 tsp dried oregano
1 tub Light Ranch Cream Cheese (I use Herbs & Garlic)
1/2 cup Light Sour Cream
1 cup shredded Mozzarella cheese
1/2 cup pizza sauce
2 tbsp green onions, chopped
2 turkey pepperettes, sliced

Heat oven to 350F.
Spray 9 inch casserole dish, set aside.
Cook mushrooms, red onion, chopped pepperettes, oregano - 5 minutes in frying pan.
Beat together cream cheese and sour cream.
Stir in cheese.
Spread cheese mixture over bottom of casserole dish.
Spread pizza sauce over cheese layer.
Spread vegetable mixture over sauce.
Sprinkle with green onions.
Place sliced pepperettes on top.
Bake uncovered for 25 to 30 minutes.
Let cool for 5 minutes.
Serve with crackers, scoops, etc, of your choice. Everyone will be asking you for the recipe, it's that delicious:-)

Kraft Dinner Salad

1 box Kraft Dinner (prepared as per pkg direction)
3 radishes, chopped
1 green onion, chopped
1 celery stalk, chopped
1/2 of a green pepper, chopped
1/2 cup frozen peas, thawed
Mayonnaise or Miracle Whip, enough to coat the macaroni well, maybe about 1/2 cup. Refrigerate well before serving.

Chocolate Oatmeal Square

1/2 cup soft margarine
1 cup brown sugar
2 eggs
1/2 tsp vanilla extract
1 cup flour
1/2 tsp baking powder
dash of salt
1/4 cup milk
2 cups quick cooking oats
1 pkg (6oz) milk chocolate chips (or semi-sweet)

Grease and 8x8 pan. Preheat oven at 350F. Beat together margarine and brown sugar. Add eggs, vanilla, flour, baking powder, salt and milk, stir well. Add oats and chocolate chips, mix well. Bake for 30-35 minutes until golden brown. Delicious when still warm!!

Cheesy Italian Sausage Bake

2 cups Penne pasta

3/4 lb. (340 g) Italian sausage, casings removed
2 cups halved zucchini slices
1 red pepper, chopped
1 cup pizza sauce
1/2 cup Cheez Whiz
1/4 cup Kraft 100% Parmesan Grated Cheese

Heat oven to 350F.
Cook pasta as directed on package, omitting salt.
Meanwhile, brown sausage meat in a large deep skillet on medium high heat, stirring occasionally to break up sausage. Drain, return sausage to skillet. Stir in zucchini, peppers and pizza sauce. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
Drain pasta. Add to sausage mixture with Cheez Whiz, mix gently. Spoon into a 13x9 inch baking dish sprayed with cooking spray. Top with Parmesan.
Bake 15 to 20 minutes or until heated through.