Whisk all ingredients together. Pour over a diced head of cabbage and sliced carrot.

Use a mixer to blend the cream cheese and ranch dressing mix.  Stir in the olives, chilies, and cheese.  Spread each tortilla with a thin layer of the cream cheese mixture.  Tightly roll up each tortilla.  Repeat until all the tortillas and cream cheese mixture have been used.  Cover with plastic wrap and refrigerate for 2-3 hours.  Cut into 1/2-inch slices and stack on a serving plate.  Discard the end pieces or save for snacking.  Cover serving plate with plastic and refrigerate until ready to serve.  Good alone or serve with salsa.

Mix well and then simmer on low for 15-30 minutes.  Note: I simmered for a full hour and it cooked down enough that I was able to fit it all back into the 32-oz ketchup bottle.

Combine all ingredients well.  Store in an airtight container.  Use on meat of your choice; make sure meat is patted dry before rubbing.  This rub works well on pork.

Spread the fritos out in a bar pan (15×10x1).  In a saucepan over medium heat, bring the sugar and corn syrup to a boil, stirring frequently.  Boil 1 minute then remove from heat.  Stir in the peanut butter until smooth.  Pour over the fritos.  Melt the chocolate chips and drizzle over the fritos.  Cool and enjoy.

Place crust on an ungreased pizza pan. Brush with oil. Spread beans over crust. Top with beef, tomatoes, jalapenos and cheese. (I serve the jalapenos on the side since I have a small child).  Bake at 450° for 10-15 minutes or until cheese is melted. Serve with lettuce, sour cream and salsa if desired. Yield: 6 slices.

Nutrition Facts: 1 slice (calculated without optional ingredients) equals 370 calories, 13 g fat (5 g saturated fat), 30 mg cholesterol, 1,103 mg sodium, 46 g carbohydrate, 3 g fiber, 18 g protein.

My calculations:  6 servings, 259 calories per slice.  I cut into 8 slices and 1/4 of the pizza (or 2 slices) has 389 calories.

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender, stirring occasionally. Mash until sauce is desired consistency. Serve warm or cold. Yield: about 2 cups (or 4 servings)

Nutrition Facts: 1/2 cup equals 120 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 31 g carbohydrate, 4 g fiber, trace protein. Diabetic Exchanges: 2 fruit, 1/2 starch.

Combine all ingredients in a small pan and heat on the stove top.  Store in a covered container in the refrigerator.

Combine the water, vinegar, and salt and bring to a boil; boil for 3 minutes so the salt dissolves.  The original recipe calls for one large batch, putting everything in an empty ice cream pail.  I usually make a batch of the vinegar mixture and refrigerate it and then reheat as needed.  In each pint or quart jar I layer dill, cucumbers, a couple cloves of sliced garlic, some pickling spice, some crushed red pepper, then top with more dill.  I fill the jar with the vinegar mixture and cover.  Whether the pail method or individual jar method, leave out on the counter for at least 24 hours then refrigerate.  These last a long time in the refrigerator.

Preheat oven to 425 degrees.  Place the pita halves on a baking sheet and bake for 4 minutes.  Remove from the oven and cool for 5 minutes.

Meanwhile, combine the ricotta, cheeses, garlic, and pesto in a bowl.  Spread 1/8 of the mixture over each pita.  Bake for 6-7 minutes or until the cheese is melted.

Serves 4-8.  Each halve has approximately 181 calories…or 361 calories for one pita.