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INGREDIENTS

• 1 (16ounce)canfat-free refried beans (these are always vegan)
• 1 teaspoonoil
• 1/2 cup small onion, coarsley chopped
• 1/2 green pepper, coarsley chopped
• 1/4-1/2 cup frozen corn
• 1 carrot, peeled and shredded
• 1/8 cuppicante sauce or salsa(spicy or mild to your taste)
• 1 cupbreadcrumbs
• 1/2 cup flour
• 1 teaspoon black pepper, to taste
• salt
• 1 dash chili powder
• 1 dash cumin
• 1/2 cup sliced black olives (optional)
• hot sauce , a few drops per burger(optional)

DIRECTIONS

1. Heat oil in skillet over medium heat.
2. Add onions, carrots, corn and chopped green pepper.
3. In the meantime, place beans in a large bowl.
4. Saute until vegetables are bright in color.
5. Add vegetables to beans, blend with hand mixer.
6. Add remaining ingredients, adding more flour to create a firmer mixture, or more salsa if mixture is too stiff.
7. Form into balls and smash into patties.
8. Place on pieces of waxed paper and stack in tupperware.
9. Place about 5 sliced olives in middle of patty, smash to seal them inside.
10. To heat, spray each burger with cooking spray.
11. Heat over meduim heat and cook until browned on one side.
12. Flip and drop a few drops of hot sauce on burger if desired.
13. I serve these with salsa, chopped onions and a cheese slice on a toasted burger bun (toast the face in the same skillet used for the burger).

INGREDIENTS

• 6 (2.15-2 7/8ounce)Milky Way bars
• 1 cup butter, divided
• 2 cups sugar
• 4 eggs
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1 teaspoon baking soda
• 1 cup chopped pecans

Milky Way Icing

• 2 1/2 cups sugar
• 1 cup evaporated milk
• 6 ouncessemi-sweet chocolate chips
• 1 cup marshmallow creme
• 1/2 cup butter

DIRECTIONS

1. Melt candy bars with 1 stick butter in a saucepan; set aside.
2. Cream sugar and remaining stick of butter in large bowl of electric mixer; beat in eggs.
3. In a large bowl, mix flour and salt.
4. In a small bowl, combine buttermilk and baking soda.
5. Add flour to creamed mixture alternately with buttermilk mixture.
6. Stir in melted candy mixture, then pecans.
7. Pour into a greased and floured tube pan and bake at 325°F for 1 hr and 10 minutes, or until tests done.
8. Remove cake from pan and place on a wire rack over a drip pan to cool– Pour warm icing over warm cake.
9. Icing:.
10. Combine sugar and milk in a sauce pan over med.
11. heat.
12. Cook to the soft ball stage (234 to 238°F on a candy thermometer) Add chocolate chips, marshmallow creme and butter and stir until melted.
13. Pour over warm cake.

INGREDIENTS

• 1 1/2 cups flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 2 medium ripe bananas, mashed
• 1/2 cup plain yogurt
• 1/2 teaspoon vanilla
• 1 cupPost Grape-Nuts cereal

DIRECTIONS

1. Preheat oven to 350.
2. Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
3. Beat the egg in a small bowl; stir in bananas, yogurt and vanilla.
4. Add to flour mixture; stirring until just moistened (batter will be lumpy; do not overmix!).
5. Stir in cereal.
6. Spoon batter into a 12-cup muffin tin that has been sprayed with cooking spray, filling each cup 2/3 full.
7. Bake in preheated oven for 25 minutes or until golden brown.
8. Serve warm.
9. NOTE: Muffins can be frozen for up to 6 months.
10. Just thaw at room temperature and reheat until warm.

INGREDIENTS

• 500 g uncooked pasta
• 2 quarts water
• 1 medium green pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup boiling water
• 1 chicken bouillon cube
• 2 eggs, beaten
• 1 cup tuna, flaked
• 1/2 cup parmesan cheese
• 2 teaspoons dried basil
• salt and pepper

DIRECTIONS

1. In a medium pot bring 2 quarts of water to a boil, cook pasta until desired tenderness.
2. While pasta is cooking, heat oil to large skillet; saute onion and garlic for 2 minutes, then add green peppers, stirring for about 5 minutes.
3. Combine boiling water and chicken broth cube and add to skillet.
4. Add cooked pasta, toss well to mix in vegetables.
5. Stir in beaten eggs and continue to stir until eggs are cooked.
6. Stir in cheese, basil and tuna.
7. Season with salt and pepper to taste.
8. Note: Although almost any type of pasta will do, the smaller sized pasta like macaroni and ditalini work best.
9. Serve with a nice tossed salad.