1 package (10 ozs) refrigerated pizza crust 
3 C. thinly sliced Romaine lettuce
2 C. diced cooked chicken
½ C. diced red bell pepper
1/3 C. sliced ripe olives, drained
¼ C. (1 oz) grated fresh Parmesan cheese, divided
½ C. light creamy Caesar salad dressing
1 garlic clove, pressed

Preheat oven to 425 degrees.  Lightly sprinkle large pizza stone with flour.  Unroll pizza crust on baking stone, shaping into a circle.  Roll into a 12” circle.  Bake 12-14 minutes or until light golden brown.  In the meantime, slice lettuce, dice chicken and bell pepper.  Place lettuce, chicken, bell pepper and olives in large bowl.  Grate Parmesan cheese.  Add half of cheese to salad dressing.  Press garlic through and add to dressing.  Mix well.  Spread half of dressing mixture evenly over crust.  Add remaining dressing to salad mixture and toss to coat.  Add mixture to top of crust and sprinkle with remaining cheese.  Cut into wedges and serve immediately.  8 servings.

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2 pkgs (5 ½ ounces each) chocolate-laced pirouette cookies

1/3 C. graham cracker crumbs

3 Tbs. butter or margarine, melted

2 pkgs (8 ounces each) creamed cheese, softened

2 C. cold prepared eggnog

2 C. cold milk

2 pkgs (4 serving size each) INSTANT pudding and pie filling, French Vanilla or Vanilla flavor

1/8 tsp. ground nutmeg

Cool Whip whipped topping, thawed

Christmas Ribbon (optional)

Reserve 1 cookie for garnish, if desired.  Cut 1 inch piece off 1 end of each of the remaining cookies.  Crush 1 inch pieces into crumbs; set aside remaining cookies for sides of cake.  Combine cookie crumbs, graham cracker crumbs and butter or margarine until well mixed.  Press crumb mixtures firmly onto bottom of 9” spring form pan. 

Beat cream cheese at low speed of electric mixer until smooth.  Gradually add 1 cup of the eggnog, blending until mixture is very smooth.  Add remaining eggnog, milk, pudding mixes and nutmeg.  Beat until well blended, about 1 minute.  Pour cream cheese mixture carefully into pan.  Chill until firm, about 3 hours.  Run hot metal spatula or knife around edges of pan before removing sides of pan.

Press remaining cookies vertically, cut sides down, into sides of cake.  Garnish with Cool Whip and reserved cookie, if desired.  Be creative in decorating the top of the cheesecake.  Tie ribbon around cake if desired, to add holiday cheer.  Enjoy!!!

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(serves 8-10)

5-6 sweet potatoes, cooked,          
1 tsp. cinnamon
Peeled and mashed                   
½ tsp. nutmeg
1 C. sugar                                         
1 C. crushed corn flakes
2 eggs, beaten                                 
 ½ C. brown sugar
½ C. milk                                          
1 C. chopped nuts
½ C. butter or margarine, melted         
¼ C. butter or margarine, melted
 
Preheat oven to 350 degrees.  Using an electric mixer, beat first 7 ingredients together and pour into a lightly greased 2 quart casserole.  Bake uncovered 30 – 35 minutes.  Meanwhile, prepare topping by combining corn flakes and remaining ingredients together.  Mix well until crumbly.  Sprinkle topping over baked sweet potatoes and return to oven for an additional 10 minutes.  Potatoes can be left in warm oven until serving time.  It makes the topping extra crunchy.  Enjoy!

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2 lb. ground beef
2 cans white corn of 1 (16 oz.) bag frozen
1 onion, chopped
1 can beef broth
2 pkg. taco seasoning
1 can (15 oz.) tomato sauce
2 cans Rotel tomatoes
3 cans Campbells Cream of Potato soup

Brown ground beef and onion and drain. Add to all other ingredients and cook in kettle until soup is hot and well blended (about 30 minutes or more) or really good in a crockpot on low for 4 to 5 hours. Top with grated cheddar

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Dressing:

¼ c. red wine vinegar
½ c. sugar
1 c. salad oil
1 tsp salt
1 tsp dry mustard
2 tbsp water
¼ c. chopped onion

Put all dressing ingredients in blender and blend until smooth.  Refrigerate until well chilled.

Salad:

1 bunch spinach, stemmed and torn in bite-size pieces
½ c. coarsely chopped pecans/walnuts
12 fresh mushrooms, sliced
1 pint fresh strawberries, hulled & sliced

Prepare spinach & chill.  When ready to serve, add nuts, strawberries and mushrooms.  Toss with dressing and serve.  Drained mandarin oranges can be substituted for strawberries.

Thought for the Day:  Even strong young lions sometimes go hungry, but those who trust in the Lord will never lack any good thing.  Psalm 34:10 NLT

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