1/3 cup brown sugar.............3 cups oats
1/4 cup honey...................1 cup shredded coconut
1/4 cup oil.....................3/4 cup sliced almonds
1 tsp. cinnamon.................1 cup raisins
1-1/2 tsp. vanilla..............1/2 - 3/4 cup grapenuts

Put into large microwavable bowl. Mix first 4 ingredients on high 1-1/2 to 2 minutes or until it boils. Stir in vanilla. Add all remaining ingredients except the raisins. Toss to coat. Microwave on high 6 minutes, stopping to stir every 2 minutes. Stir in raisins. Let stand 1-2 hours, mixing occasionally.

Store in airtight container. (Gets browner in clear glass bowl.) (Gramps added assorted other fruits dried bananas and chopped dried apricots. DELICIOUS!)

SHARLENE'S CHEESE SNACKS

1 lb. shredded sharp cheddar........1-3/4 cup flour
1/2 cup margarine...................1/4 cup water
Seasonings & flavors - garlic, cayenne, onion bits, bacon bits, salt, worcestershire, etc. - your choice.

Combine ingredients to consistency of pie crust. Form 2 balls and roll out to 1/4 inch. Cut desired shapes & bake on ungreased cookie sheet. 20-25 minutes at 350 F. MELT IN YOUR MOUTH!

MY VEGGIE DIP

Combine low fat sour cream with 1 tbsp. minced onion, 1 tsp. beef bouillon, herbs*, dried onions, garlic & pepper flakes. Serve with assorted dipping vegetables.
*In place of herbs, use Mrs. Dash seasoning to taste.

MY SPICY CHEX MIX

1/2 cup Smart Balance & 1/4 cup oleo
2 cups Rice Chex
2 cups Corn Chex
2 cups Cheezits (or oyster crackers)
2 cups corn chips
2 cups small pretzels
2 cups mixed nuts
1 tsp. minced or granulated garlic
1 tbsp. seasoned salt
2 tbsp. Worcestershire sauce
2 tbsp. hot sauce
1 tbsp. chili powder (optional)

Heat oven to 250 F. Use pan approximately 15" x 10" x 2"; melt oleo in oven.

While oleo is melting, measure all snack ingredients into a large container, with the least absorbent ingredients (nuts) last - as listed.

Add the seasonings to the pan of melted oleo, liquids last. Stir thoroughly.

Add the snack ingredients to the seasoned oleo, with the nuts, pretzels & corn chips touching the wet seasonings first. This assures that your Chex won't soak up all the flavors first & everything will be equally seasoned. Mix thoroughly until you see no seasonings laying in the bottom of the pan.

Bake at 250 degrees for a total of 1 hour, removing pan from the oven & mixing ingredients every 15 minutes. When completely cool, place in airtight container. Add or subtract favorite ingredients according to personal taste & enjoy

JAN'S (NOT HEALTHY) PARTY MIX

2 cups corn chex (I prefer the cheaper store brand) 2 cups snax stix by keebler (very cheesy-mmmmm) 2 cups cheez-it (white -for looks) 2 cups cornchips 2 cups pretzels 2 cups of your favorite nut mixture 1 tsp. garlic 1Tbsp. chili powder 1=1/2 tsp. seasoned salt 1/2 tsp. onion powder 2 Tbsp. worcestershire sauce 2 Tbsp. hot sauce (it can flow over a little)

heat oven to 250 degrees. Using a 15" x 10" x 2" deep pan, while oven is heating melt 3/4 cup butter = 1 stick and 1/2. Mix the seasonings thoroughly in the melted butter. Add the mixed dry ingredients and mix thoroughly in with the seasoned, melted butter. Bake mixture in the 250 degree oven for a total of 1 hour, stirring every 15 minutes. This is just a bit modified from Mom's to show how you can change it specifically to suit your palate. Cool - Eat! - Store - Eat!

LINDA'S MEXICAN CHEESE FONDUE

1 jar Cheez Whiz Light
2 small cans Hormel Chili - With or without beans

Warm together in a fondue pot or slow cooker. Use as a dip for taco chips.

MY CHEESY BEAN DIP

1 can Mexican style chili beans
1 cup shredded lowfat or fatfree cheddar cheese
1/4 cup salsa (hot or not, according to your preference)

Mash the beans with a fork.
Mix in cheese & salsa.
Heat in microwave, stirring at least once, 2-4 minutes (microwave ovens vary)
or heat on top of the stove, low heat until hot.

Serve with WOW corn chips, or any low fat baked chips.

MY HEALTHIER CHEESEBALL

This healthier version of my old cheese ball produces a softer product, so I usually just put it in a pretty dish and serve as a cheese spread.

8 oz. fat free cream cheese..16 oz. lowfat shredded cheddar 2 tbsp. chopped fresh onion..Dash of Worcestershire sauce 1/2-3/4 tsp. garlic powder...2 tsp. bacon bits
1/2 cup chopped nuts (or fresh parsley, chopped)

Puree onions with cream cheese until cheese is fluffy. Add
all ingredients except nuts or parsley & puree until well mixed. Form balls, roll in nuts or parsley. Wrap in SARAN & refrigerate at least 12 hours to "marry" flavors.

MY OLD CHEESEBALL RECIPE

2 8-oz pkgs. cream cheese......1 wedge bleu cheese
8 oz. sharp cheddar, grated....chipped beef, diced
tabasco sauce..................Worcestershire sauce
garlic.........................seasoned salt
1/2 cup chopped nuts

Mix until well blended (with beater or processor). Form ball, roll in nuts. Wrap in SARAN & refrigerate in round bowl.

PAT'S SWISS CHEESE FONDUE

Rub fondue pot with 1 clove garlic

Bring to boil: 10 oz. grated Swiss cheese
10 oz. Gruyere cheese, grated
4 tbsp. cornstarch
2 cups dry white wine (Vermouth okay)
1 tbsp. lemon juice
Reduce heat to low & add black pepper & Kirsch (& nutmeg if desired). Dip French bread and raw vegetables.

NAOMI'S CHEESE DIP

1 can Cheddar Cheese soup
1/2 cup French onion dip (from the carton)
1/4 tsp. red cayenne pepper
1 cup shredded cheddar cheese

Combine over low heat until mixed. Dip French bread cubes.

THE BEST CHICKEN LIVER PATE

2 lbs. chicken livers. Cover with hot water & cook until done. Drain & cool.

Puree the livers and add:
3-4 tbsp. minced onions......2 tsp. prepared mustard
1/2 tsp. salt................1/2 tsp. garlic powder
2 tbsp. bacon bits (or 1/2 Ib. bacon, crisp cooked,crumbled)
4 tbsp. lowfat sour cream

Mix well, cover & refrigerate at least 12 hours for flavor blend.