1 pkg. cream cheese, 8 oz
3 zucchini squash
4 yellow squash
1 large onion
Salt and pepper to taste
1 lb. American cheese
Grated cheddar cheese

Slice squash after washing and cook 25 minutes. Use very little water. Add while hot one package Philadelphia cream cheese (8 oz). Let cool. Add 1 lb. American cheese chopped in small pieces; place in casserole. Add grated cheddar cheese, sprinkled over top, then bread crumbs. Pour melted butter on top of crumbs. Bake 350 for 25 to 30 minutes. Will serve 10 people.

1/4 cup olive oil
2 t. bottled lemon juice
1 t. garlic powder
4 to 6 chicken pieces

Combine the oil, lemon juice, and garlic powder and whisk together. To barbecue or bake, brush the oil on liberally, reapplying during the cooking process. To sauté, pour the flavored oil into the frying pan and fry chicken as you would normally. The chicken is done when it is no longer pink and the juices run clear. Serves 4 to 6.

Wish all of your loved ones a Happy New Year with this classic blue & brown photo card design! Customize all the text to say anything you wish, with your names beneath your photo (which can be left in color or converted to black & white or sepia as shown) & an optional “2009″ shadowed behind your names. The blue & brown colors can also be changed, as can the fonts.

1-1/2 cups margarine, softened
3 cups all-purpose flour
1 1/2 cups white sugar
1 tablespoon baking soda
1 tablespoon baking powder
1 cup shredded coconut
1 cup sunflower seeds

Preheat oven to 350 degrees F (175 degrees C). Cream sugar and butter or margarine. Add flour, baking soda, and baking powder. Then add coconut and sunflower seeds. Mix well. Shape into one inch balls and bake on ungreased cookie sheets for 15 minutes or until delicately browned.

Makes 2 -3 dozen.

1/3 cup butter
1 cup water
1 cup flour
4 eggs
1/2 cup shredded sharp cheddar
4 slices bacon, cooked and crumbled
2 tbsp grated parmesan

Boil butter and water together. Add flour all at once, stirring vigorously. Cook, stirring until the mixture forms a ball that does not separate. Remove from heat and let cool about 10 minutes. Preheat oven to 400. Grease cookie sheets.

Beat in eggs, one at a time. Beat in cheese and bacon. Drop dough by well rounded tablespoons into a 6-inch ring on prepared cookie sheets, leaving about 1/4-inch between scoops of dough. Sprinkle with Parmesan. Bake about 30 minutes, until golden brown and puffed. Serve warm.

2 frozen loaves bread dough
1/2 stick butter
1/2 c. brown sugar
1/8 tsp. (or less) cloves
1 (3 oz.) box raspberry gelatin
1/2 c. sugar
1 tsp. cinnamon
1 c. chopped nuts

Slice each loaf into 8 slices. Cut each slice in fourths, making 64 pieces. Spread these in a 9″x13″ buttered cake pan. Mix gelatin, sugars and spices. Add nuts and sprinkle evenly over bread. Dab butter over all. Let rise to top of pan. Bake in 350 degree oven about 30 minutes. Take from oven and turn upside down on a cookie sheet so juices run through pull-apart rolls.

2/3 cup packed brown sugar
3/4 cup milk
1/2 cup vegetable oil
2 eggs
2 1/4 cups all-purpose flour
1 cup quick-cooking or old-fashioned oats
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen (thawed and drained) blueberries

Heat oven to 350ºF. Grease bottom only of 8- or 9-inch loaf pan. In large bowl, mix brown sugar, milk, oil and eggs with spoon. Stir in remaining ingredients except blueberries; beat 30 seconds. Fold in blueberries. Pour into pan. Sprinkle with additional oats if desired. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.