Pecan Fudge Pie

1 1/4 cup light corn syrup
1/2 cup sugar
1/3 cup baking cocoa
1/3 cup flour (all-purpose)
1/4 teaspoon salt
3 egg
3 tablespoons butter or margarine, softened
1 1/2 teaspoon vanilla extract
1 cup pecans, chopped
1 unbaked pastry shell (9 inch)
1 whipped cream (optional)

In a large mixing bowl, beat the first eight ingredients until smooth. Stir in nuts, pour into pie shell. Bake at 350 degrees for 55-60minutes, or until set. Cool completely. Garnish with whipped cream if desired.

Three Bean Casserole

1 pound ground beef
1/2 pound bacon, diced
1 onion, diced
1/2 cup ketchup
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup brown sugar
2 teaspoons vinegar
1 (15 ounces) can pork and beans
1 (15 ounces) can lima beans
1 (15 ounces) can kidney beans

Brown hamburger, bacon and onion and drain the fat off. Add the rest of the ingredients and bake for 40 to 45 minutes at 350 degrees.

Easy German Potato Salad

1 1/4 - pounds new potatoes, cut 1/2 inch slices
1/3 - cup fat - free italian dressing
2 - tablespoons balsamic or cider vinegar
1 - tablespoon chopped onion
2 - tablespoons bacon pieces

Heat oven to 350 degrees. Layer potato slices in ungreased 1 1/2-quart casserole. Stir together dressing, vinegar and onion; pour over potatoes. Sprinkle with bacon pieces. Cover and bake about 1 hour or until potatoes are tender. Stir gently before serving. Serve hot or warm.

Chocolatey Chocolate Chip Cookies

1 1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (marg/short) at room temperature
1/4 cup brown sugar
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 1/2 cup chocolate chips
1 cup walnuts, chopped, optional

Preheat oven to 325 degrees. Combine flour, soda, & salt. With an electric mixer set at medium speed, beat butter, & sugars till creamy. Beat in vanilla & egg. Reduce to low speed, & beat in flour mixture. Stir in chocolate chips (& walnuts). Drop heaping teaspoonfuls onto ungreased baking sheets about 2"s apart. Bake until edges are golden, about 12 to 15 minutes. Cool completely.

Olive Garden Pasta Roma Soup

2 can garbanzo beans, drain, 16 ounce each
6 slices bacon, cook, drain, chop
1/3 cup olive oil
3/4 cup onions, dice
1 cup celery, dice
1/4 tablespoon garlic, mince
1 cup carrots, julienne
1 1/2 cup canned tomatoes, drain, dice
1 qt chicken broth
1/2 tablespoon black pepper
1/8 tablespoon ground rosemary
2 tablespoon fresh parsley, chop
1/2 cup miniature pasta, dry bowties, cooked

Add bean to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a dutch oven. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately.

Easy Cheese Taco Soup

1 pound ground chuck, browned and drained
3 can (16 ounce) stewed tomatoes
12 ounce reserve red wine
16 ounce red kidney beans
16 ounce white kidney beans
16 ounce pinto beans
16 ounce whole kernel corn
1 packet taco mix
1 packet hidden valley party mix
1 can (small) chopped chilies
1 cup salsa
Red pepper sauce, to taste
12 ounce heluva good taco blend, shredded cheese

Mix all ingredients, except cheese, together and simmer 2 - 3 hours. After simmering, add cheese. Serve soup with more cheese on top, if desired, and tortilla chips.

Double Chocolate Chews

4 tablespoons butter, softened
4 tablespoons cream cheese, nonfat
1/3 cup sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla
1 cup flour
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup mini chocolate chips

Preheat oven to 350 degrees fahrenheit. Spray 2 sheet pans with nonstick spray. In a medium mixing bowl, cream together the butter, cream cheese, sugar and brown sugar. Beat in the vanilla. Into a small bowl, sift the flour, cocoa and salt through a mesh strainer and stir to combine. Blend the dry ingredients into the butter mixture. Stir in the chocolate chips. Divide the dough into quarters and taking one-eight of a quarter roll it between the palms of two hands to form a ball and place it on a sheet pan. Repeat to form 32 dough nuggets. Using the bottom of a glass, press the nuggets into 2 inch rounds. Bake for 8 minutes until slightly puffed and very soft to the touch.