2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons sugar

Combine all ingredients in a blender and mix on high speed until smooth. Stop blender, stir and then blend again.
Pour into two 12-ounce cups.
Serves 2.

4 cups vanilla-flavored low-fat yogurt
2 (10-ounce) packages sliced strawberries with sugar added, thawed
1/3 cup frozen blueberries, thawed
1/2 cup crunchy, sweet granola
1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Top with granola and serve. Repeat for remaining 3 glasses.

Makes 4 servings.

Prepare coffee using your coffee maker.
After coffee’s done brewing, set pot aside and allow the coffee to cool somewhat.
Combine brewed coffee and sweetened condensed milk into a large pitcher; stir thoroughly until coffee and condensed milk is blended together.
Stir in the vanilla extract.
Refrigerate until coffee is chilled, then serve with glasses filled with ice.

1 jumbo egg
1 English muffin
butter
1 slice American cheese
1 slice Canadian bacon
1 “12×12″ sheet of wax paper
non stick cooking spray
egg ring, or a biscuit cutter

1. Preheat electric griddle to 275 degrees F.  Toast English muffin on both sides, pressing lightly to toast evenly.  Set aside.
2. Increase20temperature of griddle; lay egg ring on griddle and spray with non-stick cooking spray.  Crack the egg into the ring and break yolk with fork. (If desired, beat in small bowl and pour into ring).
3. Butter insides of toasted English muffin and place cheese slice on bottom half.
4. Place a slice of Canadian bacon on the griddle; cook about 30 seconds per side.
5. The bottom of the egg should begin to firm after a minute or two of cooking; carefully remove the ring, leave the egg on the griddle.  You may need to run a small sharp knife around the inside rim of the egg ring.  Carefully turn over; cook the other side for 30 to 45 seconds.
6. Remove egg to bottom of English muffin (place on top of cheese slice); place bacon on top of egg; top with crown of English muffin.
Serves 1

1 cup Miracle Whip
1/3 cup sweet relish
1/4 cup French dressing
1 Tablespoon sugar
1/4 teaspoon black pepper
1 teaspoon minced onion

Mix all ingredients in a bowl. Refrigerate in a sealed container.

Yield: 2 Cups

Combine all ingredients except the water in a blender and puree until the mixture is smooth.
Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered container in the refrigerator.
Makes about 3/4 cup.

Mix all ingredients well with a wire whisk.
Refrigerate, tightly covered.
Keeps for 4 to 6 weeks.
Do not freeze