You didn't give a category, so I thought these might do in a general sense: "Carmel" Apple Dip 3/4 cup brown sugar 1/4 cup powdered sugar 8 oz Philadelphia Cream Cheese 1 tsp. vanilla Beat all together until smooth Serve with cut-up, cored apples and/or pears. (Granny Smith or Honey Crisp) ++++++++++++++++++++++ Trader JoeÂs Tortilla Chili Dip 1 jar TJ Vegetarian Chili 1 8 oz pkg. Phillidephia Cream Cheese 1 jar TJ Halapeno Lime Salsa 1 Pkg. shredded Mexican cheeses 1 bag Tortilla Chips in 8x8 oven-proof serving/baking dish spread chili; top with cream cheese; top with salsa; top with shredded cheeses. Bake in 350º oven for 15 to 20 minutes until hot and cheeses are melted. Serve hot/warm with tortilla chips. ++++++++++++++++++++ Snappy Fruit Mold Jello Cookbook Makes 1 Qt. = 4 cups 2 pkgs (3 oz each) Jell-o, any red flavor (I like Raspberry) 1/4 tsp salt 1 1/2 cups boiling water 16 oz. canned, jellied cranberry sauce (Ocean Spray) 2 Tblsp. grated orange rind 2 medium tart apples, finely chopped (about 2 cups) 2/3 cup chopped nuts (I used walnuts) Dissolve Jell-o and salt in boiling water. Stir cranberry sauce with a fork until smooth. Add to Jell-o, along with the orange rind, blending well. Chill until thickened (not firm). Add apples and nuts. Pour into a 1 qt. mold. Chill until firm (overnight) . I would suggest that you double it for a group this size. Also, the original recipe was 1/2 this --- IÂve already doubled it! ++++++++++++++++++++++++

OMG, they all sound delicious! MizzGG, don't you love The Kitchn site? I find so many great recipes there. I've been searching for something along the lines of a breakfast casserole myself, as it would come in handy during the busy upcoming holidays. But, since we've pretty much eliminated potatoes, breads, white and brown rice, and too much cheese (in one dish, I mean), I'm having a problem finding one that is healthful (yes, that word again- lol) and delicious, too. I've been experimenting with a baked casserole using cooked farro, almond milk, eggs and some fresh grated Parmesan cheese in it. I've added chopped kale or spinach to it and green onions. So far, we like it, but I'm still working on the final product before adding it to my website. You all are inspiring me here. I'm thinking that I'll try adding a layer of sautéed mushrooms and turkey bacon next. Maybe substituting Greek yogurt cream cheese for the Parmesan cheese. My best friend is a retired home-ec teacher, and I sometimes run my recipe ideas past her for advise on the quantities, etc. She just read over every recipe on our recipe website for me, just in case. No corrections, thank goodness!

I've made the same one for years...along with Monkey Bread! Breakfast Casserole grease a 13 x 9 casserole dish layer with thawed hashbrowns...about 1/2 to 1 inch thick add some pepper add a pound of crumpled bacon or sausage add two cups shredded cheese, i use the mexican four flavor kind Mix Together 12 eggs 3/4 cup milk l/2 chopped onion stir that up and pour it on top of the other goodies Refrigerate overnight...pop in a 350 oven until the top is bubbly and edges are browning...I stick a fork in to make sure the center is done...the cheese will rise thru the egg mixture!! So Tasty!

THANK YOU, LAVENDER, for alerting me to the danger of glycation. My best dinners were made in a slow-cooker (low heat with plenty of liquid), rather than fried !! Here's the link to my Pinterest slow-cooker recipes: THANK YOU, VAPORVAC, for setting a good example of hot whole-grained cereals for breakfast. I used to do the same, but neglected that, thanks to eating my kid's pickiness. https://www.pinterest.com/clonewar/slow-cooker/ My sister convinced me to buy a pressure-cooker, and it WAS HORRIBLE IN TASTE. The temp. was so high that it ALTERED FOODS and made everything stinky, be it cooked beans, meat, or soup. I used that a few times, and never again !! I boiled chick-peas in that pressure-cooker, and it stank so bad my kid complained loudly & I trashed the whole mushy pot. Compare that to aromatic chick-peas boiled with low-heat over the stove top, which retained its firmness & flavor. I use the microwave to quickly heat up food (with liquid) to zap out germs, rather than long cooking high temp. like pressure cooker which destroys food. Cooking food to death is not a good idea. The high-heat destroys proteins 1st, but microwaving vegetables with water for a short time to kill germs .. that still retains nutrients and beans & peas are still bright green. I checked on the nutrients retained with microwaving veggies vs. steaming veggies, and microwaving FOR A SHORT TIME IN WATER retained more nutrients, with less loss in water. My personal measure stick for AGE (advanced glycation end-products) is HOW MUCH JUICE I NEED TO DRINK to chase away the "stinkiness" or "rancidness" of high-temp. cooking or over-processed foods. More juice = more calories. http://www.diabetesforecast.org/2014/11-nov/foods-high-in-ages.html Which foods are high and which are low in AGEs. Protein-rich foods: Red meat and cheese tend to have the most. In descending order, chicken, fish, eggs, and legumes have less. Grains: Boiled grains, such as rice and oatmeal, and sandwich breads are low in AGEs. When grains are processed into crispy brown crackers or fatty cookies and sweetened with sugars, however, their AGE content can soar. Dairy: Milk and yogurt are low in AGEs, but when moisture is removed and fat is concentrated (as in cream, butter, and cheese), the AGE content rises dramatically. Fats: Vegetable fats tend to have fewer AGEs than animal fats. Animal fats are also more likely to be high in unhealthy saturated fats. To further reduce AGEs, cook foods at low temperatures and with lots of water-based moisture by steaming, stewing, poaching, and braising. Stay away from fried foods. deep-fried chicken has more than six times the amount of AGEs than steamed chicken. When you grill meats, marinating your food in an acid such as lemon juice or vinegar before cooking it will reduce AGEs by up to half. http://www.diabetesforecast.org/2014/11-nov/foods-high-in-ages.html