Angel Food Cake

Angel Food Cake
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12 egg whites
1 1/2 cups sugar
1 cup flour (sifted)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
1 teaspoon cream of tartar
1/4 teaspoon salt
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1.Preheat oven to 325 degrees f.
2. Line bunt pan with parchment paper.
3. Mix 3/4 C sugar and sifted flour together. Set aside.
4. Mix egg whites on medium speed until just fluffy (about 1 minute).
5. Add cream of tartar.
6. Continue to mix until egg mixture forms soft peaks (about 5 minutes).
7. Mix in remaining 3/4 C sugar, salt, lemon juice and vanilla.
8. Sift flour mixture into egg mixture gradually, blending with a spatula after each addition.
9. Pour batter into lined pan.
10. Bake for 50 to 60 minutes until cake is lightly browned and springs back at touch.
Makes 12 servings
Calories 154, Fat 0.2 grams, Fiber 0.3; WW Points per serving 3 points

Scotties

Scotties
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1 14-ounce package caramels
3 tablespoons margarine
3 cups Rice Krispies cereal
1 pound white chocolate
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Melt margarine in saucepan and add caramels. Melt caramels over very low heat and stir often to keep from sticking or scorching. In a large bowl, pour caramel mixture over Rice Krispies. Mix lightly so you don't crush cereal. Form balls about an inch in diameter. Melt chocolate in saucepan over very low heat. Dip balls into white chocolate and place on wax paper until chocolate hardens.

Taco Soup

TACO SOUP ( from Eden)
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2 pounds ground beef
1 onion, chopped
1 pkg taco seasoning
1 can kidney beans
1 can corn
46 oz tomato juice
2 T sugar
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Brown beef and onion. Add to crock pot along with remaining ingredients and cook all day. Serve with shredded cheese, sour cream and Fritos.

Casserole Cookies

Casserole Cookies
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1/2 lb almond bark
1 cup Rice Krispies
2 cups mini marshmallows
1 cup peanuts
1/2 cup peanut butter
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Melt almond bark in a casserole dish in oven at 200 for about 10 minutes. Remove and add remaining ingredients,mix well and drop by teaspoons onto waxed paper. Cool until firm and ENJOY!
*This is old recipe-I would melt almond bark in microwave for 30 second intervals until soft and melted.

Krispy Cookies

Krispy Cookies
Makes20-35 cookies
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1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups Rice Krispies
2 cups chocolate chips or butterscotch chips or walnuts (or a combination of all)
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In a large bowl, mix the butter, sugar, egg, and vanilla. Beat until light and creamy. Then fold in the flour, baking soda, and salt. Mix well. Add the rice krisp cereal. Add the 2 cups of goodies.
Use anything that you prefer. You kind of have to form these into ball and mash them down with a cup. They don't spread a lot. Test one first, and don't let them get too brown. Bake at 350F for 1 to 13 minutes

Crunchy Chocolate Chip Cookies

CRUNCHY CHOCOLATE CHIP COOKIES
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½ cup butter, softened
½ cup margarine, softened
1 cup brown sugar
1 egg
1 cup vegetable oil
1 tablespoon milk
½ teaspoon salt
3-½ cups flour
1 cup oatmeal
1 cup rice crispies
1 12 oz. bag chocolate chips
1 cup chopped walnuts
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Cream the first 4 ingredients together. Combine the remaining ingredients and mix well. Drop by tablespoonfuls onto an ungreased cookie sheet. Bake at 350* for 7 to 10 minutes to desired crispness.

One of Everything Cookies

ONE OF EVERYTHING
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Original recipe yield: 4 dozen.
1 cup white sugar
1 cup packed brown sugar
1 cup vegetable oil
1 cup butter
1 egg
3 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup crisp rice cereal
1 cup flaked coconut
1 cup rolled oats
1 cup semisweet chocolate chips
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Mix together the sugars, oil, butter and egg.Sift together the flour, baking soda, salt, cream of tartar and vanilla. Stir into butter mixture. Stir in vanilla. Stir in cereal, coconut, oatmeal, and chocolate chips.Chill for at least an hour.Preheat oven to 350 degrees F (180 degrees C).Make into balls the size of walnuts. Mix and flatten with a glass dipped in sugar and bake for 8-10 minutes.

Chicken Broccoli Spaghetti

Chicken Broccoli Spaghetti (from Quick Cooking)
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1 1/2 pounds boneless, skinless chicken breast
1 package (1 pound) spaghetti
2 cups fresh broccoli florets
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/4 cup water
1 pound process cheese (Velveeta), cubed
1/4 teaspoon pepper
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Place chicken in a large skillet and cover with water, bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear.Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside.
In a saucepan, cook broccoli in a small amount of water for 5-8 minutes or until crisp tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese; cook and stir until cheese is melted. Add the chicken, broccoli and pepper; heat through. Stir in spaghetti; mix well.
Transfer to two greased 8 inch square baking dishes. Cove and freeze for up to 3 months. Or bake, uncovered at 350 degrees for 30-40 minutes or until heated through.

Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars (from Quick Cooking)
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1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crisp rice cereal
2 cups (12 ounces) semisweet chocolate chips, melted
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In a large saucepan, combine sugar, corn syrup and peanut butter. Cook over medium-low heat until the sugar is dissolved. Remove from the heat; add cereal and stir until coated. Spread into a greased 13 in x 9 in x2 in pan; press lightly. Spread melted chocolate over bars. Chill.
Yields: 1 1/2 to 2 dozen