Orange Jello Salad

1 small box tapioca pudding
1 small box orange jello
1 small box instant vanilla pudding
3 cups water

Mix and bring to a boil. Boil 10 minutes.
Cool.

Add:
2 cans mandarin oranges - drained
9 oz cool whip - thawed

Cheesy Squash Casserole~MyRecipes.Com

Yield: 8 servings (serving size: about 3/4 cup)
Ingredients
2 pounds yellow squash, sliced
3/4 cup chopped onion
1 tablespoon reduced-calorie margarine
2 tablespoons all-purpose flour
1 cup fat-free milk
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1/2 cup soft breadcrumbs, toasted
Preparation
Cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. Drain; set aside.

Preheat oven to 350°.

Melt margarine in a medium, heavy saucepan over medium heat. Add flour; cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir well.

Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated.

Nutritional Information
Calories:
95 (0.0% from fat)
Fat:
3.4g (sat 1.4g,mono 0.0g,poly 0.0g)
Protein:
6.2g
Carbohydrate:
11g
Fiber:
2.2g
Cholesterol:
8mg
Iron:
0.0mg
Sodium:
277mg
Calcium:
0.0mg

Macadamia Butter Cookies with Dried Cranberries

We love these thick, satisfying cookies as humble as peanut butter cookies but not as crumbly. Dried cranberries provide a slightly tart counterpoint to the macadamia nuts' richness. The dough is somewhat sticky; chilling it briefly makes handling easier.

Yield: 30 servings (serving size: 1 cookie)
Ingredients
2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup sweetened dried cranberries, chopped
1 tablespoon granulated sugar
Preparation
Preheat oven to 375°.

Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.

Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.

Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.

Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.

Nutritional Information
Calories:
76 (30% from fat)
Fat:
2.5g (sat 0.4g,mono 1.8g,poly 0.1g)
Protein:
1g
Carbohydrate:
13.2g
Fiber:
0.6g
Cholesterol:
7mg
Iron:
0.5mg
Sodium:
44mg
Calcium:
7mg

Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown., Cooking Light, OCTOBER 2002