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White Trash Candy 2 cups Rice Krispies cereal 2 cups Cap'n Crunch cereal 2 cups pretzels, broken up 2 cups salted peanuts 6 ounces almonds, coarsely chopped 24 ounces white chocolate chips Combine first 5 ingredients. Melt white chips and pour over cereal mixture; mix well. Drop by Tablespoonsful on wax paper and let set. NOTE: White almond bark candy can be used instead of the white chips and almonds.

Impossible Veggie Pie My, what a wonderful pie! A savory blend of Cheddar cheese and broccoli in a pie that makes its own crust while it bakes. 2 cups chopped broccoli or sliced fresh cauliflower, cut into florets 1/3 cup chopped onion 1/3 cup chopped green bell pepper 1 cup (4 oz.) shredded Cheddar cheese 1/2 cup Original Bisquick® mix 1 cup milk 1/2 tsp. salt 1/4 tsp. ground black pepper 2 eggs Heat oven to 400º F. Grease 9" pie plate. Heat 1" salted water to boiling in medium sauce pan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in the pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes; cut and serve. Makes: 6 servings. Nutrition Information: Per serving = Calories 170 (Calories from Fat 90 ), Total Fat 10 g (Sat Fat 5 g), Cholesterol 95 mg, Sodium 500 mg, Total Carbs 11 g (Dietary Fiber 1 g), Protein 10 g. Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 1 Medium-Fat Meat, 1 Fat.

Smoked Salmon Roll-Ups Ingredients 2 cups cooked short grain or sticky rice, cooled 2 tablespoons toasted sesame seeds 2 tablespoons rice vinegar 2 teaspoon sugar 1 teaspoon salt 1/4 cup mayonnaise or salad dressing 1/8 teaspoon cayenne pepper 4 10-inch spinach-flavored flour tortillas 2 3-ounce package thinly sliced, smoked salmon (lox-style) 1 medium avocado, halved, seeded, peeled, and sliced 1/2 of a medium cucumber, halved lengthwise, seeded and cut into thin sticks Directions 1. Combine rice and sesame seeds. Combine vinegar, sugar, and salt; stir to dissolve. Pour vinegar mixture over rice mixture; toss to coat. Set aside. 2. Stir together mayonnaise and cayenne; spread 1 tablespoon mayonnaise mixture over 1 tortilla. Spread 1/2 cup of the rice mixture on half of the tortilla; top with one-fourth each of the salmon, avocado, and cucumber. Carefully roll tortilla up tightly, starting at the filled side. Wrap in plastic wrap. Repeat with remaining tortillas, mayonnaise mixture, rice mixture, salmon, avocado, and cucumber. Chill at least 1, or up to 4 hours, before serving. 3. To serve, trim ends. Cut remaining roll crosswise into 1-inch-thick slices. If necessary, secure with toothpicks. Arrange on shredded lettuce, if desired. Makes 28 roll-ups.