Easy Cheese Ball

1/4 pound Butter
1 pound cubed or grated Velveeta Cheese
1 8 oz. package Cream Cheese
1 cup chopped Pecans

Mix butter and cheeses together until smooth. Form into two cheese balls and roll in the pecans. You can also put the pecans in the cheese mixture and roll the cheese balls in chili powder.

Jackie Cundiff
FM

Broccoli Cornbread

2 Boxes Jiffy Cornbread mix (8 1/2 oz. pkg)
2 sticks of butter
1 10-oz box of frozen chopped broccoli - thawed
4 eggs
1 small carton cottage cheese
3-4 green onions chopped

Saute' onion and broccoli in butter until tender. Mix in Jiffy mix, add eggs and cottage cheese. Bake in an oiled 91/2 by 13 inch pan at 400 degrees for 20 minutes or until a toothpick inserted into the bread comes out clean.

Jackie Cundiff
FM

Pumpkin Spice Muffins

Ingredients:
Nonstick cooking spray
1&1/2 cups whole wheat flour
1/2 cup all purpose flour
1/2 cup packed brown sugar
1&1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1&1/2 teaspoon cinnamon
1/4 teaspoon EACH: cloves, ginger & nutmeg
1 cup canned pumpkin
1/3 cup light canola oil or olive oil
1/3 cup nonfat buttermilk
1 large egg
1 large egg white
1 teaspoon vanilla
1/4 cup chopped walnuts (or pecans if preferred) for topping (optional)

Directions:
Preheat oven to 400 degrees
Spray 12-cup muffin pan with nonstick cooking spray. In large bowl combine dry ingredients through spices. Stir well to combine. In medium bowl, combine pumpkin, oil, buttermilk, eggs and vanilla; mix well. Pour liquid mixture into dry ingredients and stir. Divide among 12 muffin cups. Top with chopped walnuts if using. Bake about 20 minutes or until muffins bounce back when pressed lightly. Makes 12 muffins.

Per Serving (1 muffin): 174 Calories, 7 g Fat (1 g Saturated Fat), 26 g Carbohydrate, 4 g Protein, 3 g Dietary Fiber, 158 mg Sodium. Exchanges: 1&1/2 Starch; 1&1/2 Fat

Taken from American Insitute for Cancer Research's Test Kitchen & taste tested by the HCPL Wellness Committee!

Laura Smith, FM