• 1/2 C ketchup
• 1/2 C lite miracle whip
• 3 Tbsp Frank’s RedHot hot sauce

Start by mixing equal parts ketchup and miracle whip.  Add hot sauce to taste.  The above measurements yield just over 1 cup of sauce.  Each tablespoon has approximately 18.4 calories.

• 2 cups halved fresh strawberries
• 1 cup sliced fresh or frozen rhubarb
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 2 tablespoons cold water

In a small saucepan, combine the strawberries, rhubarb and sugar. Bring to a boil over medium heat. Combine cornstarch and water until smooth; stir into fruit mixture. Cook and stir for 1-2 minutes or until thickened. Serve warm or chilled. Yield: 1-3/4 cups.

Nutrition Facts: 1/4 cup equals 96 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, 1 g fiber, trace protein.

• 2 large sweet red peppers, cut into 1-inch pieces
• 1 large zucchini, cut into 1-inch pieces
• 1 medium onion, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (8 ounces) reduced-fat cream cheese
• Assorted crackers

Place the red peppers, zucchini and onion in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine the olive oil, salt and pepper; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature.

Place cream cheese and vegetables in a food processor; cover and process until blended. Chill until serving. Serve with crackers. Yield: 2-1/2 cups.

• 2 packages (8 ounces each) lite cream cheese, softened
• 1/2 a can of beer
• 1 envelope ranch salad dressing mix
• 2 cups (8 ounces) reduced-fat shredded cheddar cheese

In a large bowl, beat the cream cheese, beer and dressing until smooth. Stir in cheddar cheese. Serve with pretzels. Refrigerate leftovers. Yield: 3-1/2 cups.

• 1 cup oil
• 2 tbsp red pepper flakes
• 1 tbsp garlic powder
• 1 packet dry ranch dressing mix
• 4 sleeves of saltine crackers

Mix the first 4 ingredients together and pour over the crackers.  Stir well and put into a container that can be turned periodically throughout the day or stir about every hour.  Store in an airtight container.

• Two 11oz bags of Brach’s candy corn
• One 16oz canister of dry roasted peanuts

Dump everything in a gallon-size Ziploc bag (or large bowl).  Mix well.  Enjoy!

• 2 cups finely shredded cheddar cheese, 2% reduced fat
• 2 cups finely shredded mozzarella cheese
• 2 large tomatoes, diced
• 1 medium green pepper, diced
• 1 small cucumber, seeded and diced
• 1 small onion, diced
• 1 8-ounce bottle Hidden Valley ranch salad dressing, lite
• 2 tablespoons salsa

In a large bowl, combine the first six ingredients.  Combine the salad dressing and salsa in a separate bowl.  When ready to serve, pour the salad dressing mixture over the cheese and vegetable mixture and stir gently to combine.

• 1 green bell pepper
• 1 red pepper
• 1 small zucchini
• sliced baby bella mushrooms
• fat-free flour tortillas
• monterey jack cheese
• nonstick cooking spray
• light sour cream
• fresh salsa

Spray a nonstick pan with nonstick cooking spray.  Thinly slice the peppers and zucchini.  Saute the veggies over medium heat for approximately 5-10 minutes.  Set aside.  Spray the pan with nonstick spray and add a tortilla.  Cover half the tortilla with veggie mixture and some cheese.  Fold the tortilla in half over the veggies and cheese.  Brown lightly over medium-low heat, flipping once.  Repeat until the veggie mixture is gone.  Cut the finished quesadillas into wedges and serve with sour cream and salsa.

• Lite sour cream
• Salsa
• Finely shredded cheddar cheese (or Mexican/taco)
• Tomato, diced
• Chives or green onions, chopped/diced
• Black olives, sliced
• Pickled jalapeno slices

Layer all ingredients in an 11×7 or 9×13 pan.  Chill until ready to serve.  Serve with bite-size tortilla chips.