Ingredients:

1/2 fully cooked roasted chicken

1 bag (1 pound) broccoli coleslaw OR cabbage coleslaw

1 can (about 15 ounces) black-eyed peas, drained and rinsed

1/3 cup maple syrup

1/3 cup cider vinegar

1/3 cup olive oil

1/2 teaspoon grainy mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup smoked almonds

Remove skin from chicken; remove meat from bones and shred (you should have about 1 1/2 cups); discard bones.

Toss together the broccoli coleslaw, shredded chicken and black-eyed peas.

Whisk together maple syrup, vinegar, oil, mustard, salt and pepper in small bowl. Pour over salad; toss to combine. Add almonds just before serving.

Source: Family Circle

http://www.familycircle.com/food/food2.jsp

Ingredients:

1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 (12 ounce) package M&M's chocolate mini baking bits
3/4 cup chopped nuts (optional)

Directions:

Preheat oven to 350 degrees F.

In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla.

In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in M&M's chocolate mini baking bits and nuts, if using.

Drop by heaping tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft.

Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks.

Store in tightly covered container.

Makes about 3 dozen cookies.

Ingredients:

1 lb. lean ground chuck
1 medium chopped onion
1 medium chopped bell pepper
1 egg
1 Tbsp. Worcestershire sauce
3/4 cups crushed saltine crackers
1/4 cup olive oil (extra virgin)
3 Tbsp. flour
Salt
Pepper
2-3 cups water (hot)

Mix first 6 ingredients together with hands. Heat oil in iron skillet. Make mixture into patties. Put in oil, add salt & pepper & brown on both sides until done. Remove.

Add flour to oil (add a Tbsp. or 2 more oil, if needed).

Salt & pepper to taste. Brown flour to medium or better, and then add water and stir constantly so it doesn't lump up. Replace cooked patties to gravy and simmer on low approximately 20-30 minutes until gravy thickens.

Ingredients:

2 medium or 1 large cucumber, sliced

1 large onion, sliced

1 pint of vinegar

Slice both cucumbers and onions. Place in bowl. Pour vinegar

over the cucumbers and onions and cover bowl. Put in fridge

for several hours or overnight. Serve.

Ingredients:

1 1/2 c All-purpose flour

1/2 c Cake flour

1/2 ts Salt

2 ts Baking powder

1/2 c Cold unsalted butter

3/4 c Buttermilk or heavy cream (or more)

Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.

Combine the flours, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately . Pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen and golden.

Ingredients:

Cooking Spray
2 tsp all purpose flour
5 TBLSP butter
3/4 cup granulated sugar
2 lge. eggs
2/3 cup low-fat buttermilk
2 tsp. grated orange rind
1 tsp baking powder
1/2 tsp. salt
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 tsp. baking soda
1 1/2 cup all pupose flour
2 cups fresh or frozen blueberries
1/3 cup finely chopped pecans
2 TBLSP sifted powdered sugar

sent in by rogo1@aol.com

send your recipes to:
gloria@keepsmiling.com

1. Preheat oven to 350 degrees.

2. Coat a 9 inch round springform pan with cooking spray,

and dust pan with 2 tsp. flour.

3. Place butter in a large microwave-safe bowl. Cover and microwave at HIGH 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in buttermilk and next 6 ingredients; stir well. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour to bowl, stirring just until blended (do not overstir). Stir in blueberries and pecans. Spoon batter into prepared pan, spreading evenly.

4. Bake at 350 degrees for 45 minutes or until lightly browned and a pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Sprinkle with powdered sugar. Cut into wedges.

This is a Cooking Light Recipe for those watching calories but still wanting a treat!