Hormel Chili Dip Cheese Ball oz pkg. cream cheese, softened 1 c. shredded cheddar cheese 1 T. minced onion 1 t. red hot Tabasco sauce 1 T. Worcestershire sauce Allow cream cheese to soften. Combine all ingredients and refrigerate. Plastic wrap or place in an airtight container. May roll in chopped nuts, dried beef or herbs. Serve with crackers. 1 can Hormel Chili with or without beans 1-8 oz. Package cream cheese 2 c. shredded cheddar cheese Spread cream cheese in bottom of glass casserole. Spread chili on top. Sprinkle cheddar cheese on top. Microwave about 3 minutes, until cheese is melted. Serve with tortilla chips. Sugar Cookies 1 ½ c. powdered sugar 1 c. margarine 1 egg 1 t. vanilla ½ t. almond flavoring 2 ½ c. flour 1 t. baking soda 1 t. cream of tartar Using an electric mixer combine powdered sugar and margarine. Add egg, vanilla and almond. Combine flour,baking soda, and cream of tartar. Mix the two together until smooth. Cover and refrigerate at least 2 hours. Roll ¼ inch thick and use cookie cutters any shape. Bake 375 for 7-8 minutes. Vegetable Roll-Up 8 oz cream cheese 1 pkg Dry Ranch Dressing Mix 1 pkg Flour tortilla shells Assorted Vegetables: carrots, broccoli, cauliflower, red peppers, green onions Using a mixer, combine cream cheese and ranch dressing mix until smooth. Chop vegetables into small bites. May shred carrots. Mix with wooden spoon: cream cheese mixture and chopped vegetables. Spread on flour tortilla and roll up. Wrap with plastic and refrigerate. Cut into 1 inch pin wheels. May keep mixture in refrigerator and wrap later to serve.

Traditional Chex Mix ½ c (1 stick) margarine1 ¼ t. seasoned salt 4½ t. Worcestershire sauce1 c. peanuts 3 c. Corn Chex3 c. Wheat Chex 3 c. Rice Chex1 c pretzels Optional: 1 T. red hot sauce-Tobasco Preheat oven 350 °. Melt margarine, season salt, and Worcestershire sauce in microwaveable dish. Combine cereals, nuts, and pretzels in a large bowl. Pour melted margarine mixture over cereals while stirring. Coat evenly. Bake minutes, stirring every 10 minutes. Spread on an absorbent paper towel. Cool completely in an air tight container. Peanut Butter Balls ½ c. peanut butter3 T margarine 1 c. sifted powdered sugar Chocolate flavored coating, may be any color Stir together peanut butter and margarine. Gradually add powdered sugar until mixture is stiff and able to roll into balls. Shape into 1 inch balls, place on waxed paper until dry. Melt candy coating in microwave or in a double boiler. Add tablespoon of Crisco if candy coating gets hard. Dip each ball into coating and decorate with sprinkles if desired. From Nutrition and Wellness 4 cups of LOVE 2 cups of LOYALTY 3 cups FORGIVENESS 1 cup of FRIENDSHIP 5 tablespoons of HOPE 4 quarts of FAITH 2 cups of TENDERNESS 1 barrel of LAUGHTER Take love and loyalty, mix it thoroughly with faith. Blend it with tenderness, kindness and forgiveness. Add friendship and hope, sprinkle abundantly with laughter. Bake with sunshine. Serve generously during the holidays. Recipe for A Happy Holiday

Recipe for a Merry Christmas From Nutrition and Wellness 4 cups of LOVE 2 cups of LOYALTY 3 cups FORGIVENESS 1 cup of FRIENDSHIP 5 tablespoons of HOPE 4 quarts of FAITH 2 cups of TENDERNESS 1 barrel of LAUGHTER Take love and loyalty, mix it thoroughly with faith. Blend it with tenderness, kindness and forgiveness. Add friendship and hope, sprinkle abundantly with laughter. Bake with sunshine. Serve generously during the holidays. Favorite Holiday Recipe

Sugar Cookies 1 ½ c. powdered sugar 1 c. margarine 1 egg 1 t. vanilla ½ t. almond flavoring 2 ½ c. flour 1 t. baking soda 1 t. cream of tartar Using an electric mixer combine powdered sugar and margarine. Add egg, vanilla and almond. Combine flour,baking soda, and cream of tartar. Mix the two together until smooth. Cover and refrigerate at least 2 hours. Roll ¼ inch thick and use cookie cutters any shape. Bake 375 for 7-8 minutes. Using an electric mixer combine powdered sugar and margarine. Add egg, vanilla and almond. Combine flour,baking soda, and cream of tartar. Mix the two together until smooth. Cover and refrigerate at least 2 hours. Roll ¼ inch thick and use cookie cutters any shape. Bake 375 for 7-8 minutes. Using an electric mixer combine powdered sugar and margarine. Add egg, vanilla and almond. Combine flour,baking soda, and cream of tartar. Mix the two together until smooth. Cover and refrigerate at least 2 hours. Roll ¼ inch thick and use cookie cutters any shape. Bake 375 for 7-8 minutes. Sugar Cookies 1 ½ c. powdered sugar 1 c. margarine 1 egg 1 t. vanilla ½ t. almond flavoring 2 ½ c. flour 1 t. baking soda 1 t. cream of tartar Sugar Cookies 1 ½ c. powdered sugar 1 c. margarine 1 egg 1 t. vanilla ½ t. almond flavoring 2 ½ c. flour 1 t. baking soda 1 t. cream of tartar Cheese and Sausage Toast 1 lb ground beef 1 lb spicy ground sausage 1 T. Worcestershire 1 t. oregano 1 t. garlic salt 1 lb. Velvetta cheese 2 loaves of party rye Brown and drain meats. Add all other ingredients, except party rye. Heat ingredients until cheese is melted. Spread on party rye and bake under broiler 3- 5 minutes. May freeze before baking.

Cyclops Cookies ½ cup butter or margarine (1 stick) ½ cup peanut butter ½ cup sugar½ cup packed brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla 1 ¾ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 1/8 teaspoon baking soda In a large mixer bowl beat butter or margarine and peanut butter with electric mixer on medium speed about 30 seconds. Add the ½ cup sugar and the brown sugar and beat till fluffy. Add egg, milk, and vanilla. Beat well. In a medium mixing bowl stir together flour, baking powder, salt, and baking soda. With mixer on low speed gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about 1 hour for easier handling. Turn oven to 375 degrees. Shape dough into 1-inch balls. Roll in additional sugar. Place about 2 inches apart on ungreased cookie sheets. Bake in the 375 degrees oven minutes or till edges are firm. Immediately press a chocolate kiss atop each cookie. With pancake turner lift cookies onto cooling rack. Makes 60. Cyclops Cookies ½ cup butter or margarine (1 stick) ½ cup peanut butter ½ cup sugar½ cup packed brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla 1 ¾ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 1/8 teaspoon baking soda In a large mixer bowl beat butter or margarine and peanut butter with electric mixer on medium speed about 30 seconds. Add the ½ cup sugar and the brown sugar and beat till fluffy. Add egg, milk, and vanilla. Beat well. In a medium mixing bowl stir together flour, baking powder, salt, and baking soda. With mixer on low speed gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about 1 hour for easier handling. Turn oven to 375 degrees. Shape dough into 1-inch balls. Roll in additional sugar. Place about 2 inches apart on ungreased cookie sheets. Bake in the 375 degrees oven minutes or till edges are firm. Immediately press a chocolate kiss atop each cookie. With pancake turner lift cookies onto cooling rack. Makes 60. Cyclops Cookies ½ cup butter or margarine (1 stick) ½ cup peanut butter ½ cup sugar½ cup packed brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla 1 ¾ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 1/8 teaspoon baking soda In a large mixer bowl beat butter or margarine and peanut butter with electric mixer on medium speed about 30 seconds. Add the ½ cup sugar and the brown sugar and beat till fluffy. Add egg, milk, and vanilla. Beat well. In a medium mixing bowl stir together flour, baking powder, salt, and baking soda. With mixer on low speed gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about 1 hour for easier handling. Turn oven to 375 degrees. Shape dough into 1-inch balls. Roll in additional sugar. Place about 2 inches apart on ungreased cookie sheets. Bake in the 375 degrees oven minutes or till edges are firm. Immediately press a chocolate kiss atop each cookie. With pancake turner lift cookies onto cooling rack. Makes 60. Cyclops Cookies ½ cup butter or margarine (1 stick) ½ cup peanut butter ½ cup sugar½ cup packed brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla 1 ¾ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 1/8 teaspoon baking soda In a large mixer bowl beat butter or margarine and peanut butter with electric mixer on medium speed about 30 seconds. Add the ½ cup sugar and the brown sugar and beat till fluffy. Add egg, milk, and vanilla. Beat well. In a medium mixing bowl stir together flour, baking powder, salt, and baking soda. With mixer on low speed gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about 1 hour for easier handling. Turn oven to 375 degrees. Shape dough into 1-inch balls. Roll in additional sugar. Place about 2 inches apart on ungreased cookie sheets. Bake in the 375 degrees oven minutes or till edges are firm. Immediately press a chocolate kiss atop each cookie. With pancake turner lift cookies onto cooling rack. Makes 60.

Spritz 1 ½ c. margarine 1 c sugar 1 egg 1 t vanilla ½ t. almond1 t baking powder 3 ½ c. flour Preheat oven 400° Using an electric mixer, beat margarine until softened. Add sugar and beat until fluffy. Add egg, vanilla, and almond beat well. In another bowl, stir together flour and baking powder. Gradually add flour to butter. DO NOT CHILL DOUGH! Place dough in a cookie press, desired shapes. Bake 7 to 8 minutes until edges are firm NOT brown. Spritz 1 ½ c. margarine 1 c sugar 1 egg 1 t vanilla ½ t. almond1 t baking powder 3 ½ c. flour Preheat oven 400° Using an electric mixer, beat margarine until softened. Add sugar and beat until fluffy. Add egg, vanilla, and almond beat well. In another bowl, stir together flour and baking powder. Gradually add flour to butter. DO NOT CHILL DOUGH! Place dough in a cookie press, desired shapes. Bake 7 to 8 minutes until edges are firm NOT brown. Spritz 1 ½ c. margarine 1 c sugar 1 egg 1 t vanilla ½ t. almond1 t baking powder 3 ½ c. flour Preheat oven 400° Using an electric mixer, beat margarine until softened. Add sugar and beat until fluffy. Add egg, vanilla, and almond beat well. In another bowl, stir together flour and baking powder. Gradually add flour to butter. DO NOT CHILL DOUGH! Place dough in a cookie press, desired shapes. Bake 7 to 8 minutes until edges are firm NOT brown. Baked Crab Rangoon 1- 6 oz can white crabmeat, drained & flaked 4 oz cream cheese ¼ c. thinly sliced green onions (reserve some) ¼ c. mayonnaise 12 won ton wrappers Preheat oven 350°. Mix crabmeat, cream cheese, mayonnaise and onion. Spray muffin cups, gently place won ton wrapper in each cup. Place crabmeat mixture in each cup. Bake minutes. Serve warm. Garnish with remaining green onions.

You Are Invited To a Nutrition and Wellness Open House Thursday, December 11 7:45 am Plainfield High School 1 Red Pride Drive Room H102 Enter door 1 To share snacks Prepared by your child

You Are Invited To a Nutrition and Wellness Open House Thursday, December 11 8:35 am Plainfield High School 1 Red Pride Drive Room H102 Enter door 1 To share snacks Prepared by your child

You Are Invited To a Nutrition and Wellness Open House Thursday, December 11 9:35 am Plainfield High School 1 Red Pride Drive Room H102 Enter door 1 To share snacks Prepared by your child

Everybody LOVES My Coleslaw 2.25 oz sliced almonds, toasted 5 green onions, chopped 1-16 oz bag cole slaw mix 1-8 oz can water chestnuts ½ green pepper, chopped ½ red pepper, chopped 1-3 oz can rice noodles Dressing: ½ c. oil2 T. vinegar 1 t. salt¼ c. sugar Combine salad ingredients and toss with dressing before serving. From the kitchen of: Beth Wilhelm