• 1 lb ground beef

• 1 medium onion, chopped

• 1 jar (14 oz) spaghetti sauce

• 2 cups (8 oz) mozzarella cheese, shredded

• 1 cup milk

• 2 eggs

• 1 tsp vegetable oil

• 1 cup all-purpose flour

• 1/2 tsp salt

In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add spaghetti sauce. Cover and simmer until heated through. Pour into a greased 13x9" baking dish. Sprinkle with cheese. In a blender, combine the milk, eggs, oil, flour and salt; cover and process until smooth. Pour over cheese. Bake, uncovered, at 400º for 25-30 minutes or until golden brown. Makes 12 servings.

• 1 pkg (3 oz) beef ramen noodles

• 4 hot dogs

• 5 drops green food coloring, optional

• yellow mustard

In a saucepan, bring 1½ cups water to a boil. Add the noodles and contents of the seasoning packet. Boil for 3-4 minutes or until noodles are tender. Meanwhile, add 4 inches of water to a large saucepan; bring to a boil. Cut each hot dog lengthwise into 8 strips within 2 inches of one end. Drop into boiling water; cook until heated through. Add food color to noodles if desired. Drain if necessary. Place noodles on serving plates; top with a hot dog laid out as an octopus sitting up, with arms spread out. Add eyes and a smile with dabs of mustard. Makes four servings.

• 1¾ cups all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup margarine, softened

• 1 cup sugar

• 2 eggs

• 1 tsp vanilla

• 3 cups Kellogg's Frosted Flakes cereal, crushed to 1½ cups

• 1 pkg (6 oz) semi-sweet chocolate chips, melted

Stir together flour, baking soda and salt. Set aside. In a large mixing bowl, beat margarine and sugar until light and fluffy. Add eggs and vanilla. Beat well. Add flour mixture, mixing until well combined. Stir in Frosted Flakes cereal. Drizzle melted chocolate over dough. With knife, swirl melted chocolate gently through the dough to achieve a marbled appearance. Drop by rounded measuring tablespoon onto ungreased baking sheets. Bake at 350º for about 12 minutes, or until lightly browned. Remove immediately from baking sheets. Cool on wire racks. Makes 4 dozen cookies.

• 8 Eggo miniature frozen waffles

• 1/3 banana, sliced

• 1/2 tbl Jif Peanut butter

• 1/2 tbl jelly

Toast waffles. Spread waffles, sandwich style, with peanut butter, jelly and banana slices. Top each bottom with another waffle to make a sandwich. These can be wrapped in plastic and easily popped into a lunch bad. Makes 2 servings.

• 1 small ripe banana (5 or 6 inches long)

• 1/4 cup plain yogurt

• 1 tbl flaked coconut

• small paper cup

• ice cream stick or a small spoon

Peel banana and break into a few pieces. Put in a small mixing bowl. Mash the banana with a potato masher until it is mushy and there are no big lumps. Add the yogurt mix to the banana and stir to mix well. Add the shredded coconut and mix. Spoon the mixture into a small paper cup. Put an ice cream stick into the middle of the cup. Freeze the mixture until firm, at least 60 minutes. To remove igloo from cup, place cup into about 1 inch of hot water, making sure no water gets into the cup, and count to five. 

Variations: Instead of coconut, add chopped nuts, raisins, miniature chocolate chips or crushed cookies or candy bars.

• 2 tbl peanut butter

• 3 tbl applesauce

• 2 large carrot

• pretzel sticks for dipping

Put peanut butter and applesauce into a small bowl. Grate the carrot, adding 3 tablespoons to the bowl. Stir the ingredients together until the are well mixed. Scoop up the dip with pretzel sticks. Makes enough dip for 2 kids to snack on.

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