BOILED EGG SALAD

4 Hard-boiled Eggs, chopped
1 Small Can Pineapple chunks, drained
1/4 Cup French Dressing or Salad Dressing
1/4 Head Lettuce torn into bite size pieces

Mix all ings. together and toss. Add the dressing or salad dressing. Mix well. Serve.

WHITE-CHOCOLATE MUFFINS

2 Cups Self-raising Flour, sifted
1/2 Cup Sugar
3/4 Cup Milk
1/2 Cup Canola Oil
1 Teaspoon Vanilla
2 Eggs
1 Cup White Chocolate Chips
Preheat oven to 350. Use cupcake cups to line a muffin pan for 12. Mix togethr the dry ings., except the chocolate chips in a mixing bowl. Wisk togethr wet ings. and then stir into the mixing bowl. Next mix in the choc. chips. Bake at 350 for 20 minutes or until edges are golden.

RASPBERRY BANANA MUFFINS

2 1/2 Cups self-raising Flour
Pinch Salt
1/2 Cup Butter, melted
2/3 Cup Brown Sugar
3 Eggs
3 Ripe Bananas, Medium size, mashed
2/3 Cups Milk
1 Teaspoon Vanilla
11/2 Cups fresh or frozen Raspberries

Preheat oven to 350. Sift the flour. Sit aside.In a bowl wisk butter and sugar together. Wisk in the eggs. Add banana, milk and vanilla to butter mixture. Add flour into bowl and stir just until it is combined. Fold in berries and bake for 25 minutes.

BANANA SPLIT BUNT CAKE WITH CHOC. GLAZE

1/2 Cup Butter
2 Large Eggs
2 3/4 Cups Plain Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Can(15, 71/4)oz. Pineapple Tidbits in juice, undrained
1/2 Cup Buttermilk
11/4 Cups Granulated Sugar
2/3 Cups Mashed Bananas
1 Teaspoon Vanilla
11/4 Cups Semi-Sweet Chocolate Chips
1/2 Cup Chopped Walnuts or Pecans, toasted and divided
11/2 Cups Fresh Strawberries, chopped
1 Cup Chopped Banana

Allow butter and eggs to stand at room temp. for 30 minutes. Spray a bunt pan. Preheat the oven to 350.
 Combine the flour, baking powder and salt in a medium bowl. Drain the pineapple tidbits, reserving 1/4 cup juice. Combine the reserved juice and buttermilk in a small bowl.
Beat butter in a large mixing bowl on medium speed for  30 seconds. Gradually add the sugar, 1/4 cup at a time and beat until well combined. Add the eggs, mashed bananas and vanilla. Beat well. Alternately addflour
mixture and buttermilk mixture, beating on low speed after each addition
until combined. Stir in choc. chips and 1/4 of the walnuts or pecans. Gently fold in pineapple tidbits, strawberries and bananas. Pour into prepared pan. Bake for 60 to 65 minutes until a tooth pick comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove from pan. Put on a plate.
 Drizzle cake with choc. glaze and the remaining 1/4 cup walnuts or pecans. Cover and ref. 2 hours before serving.

Chocolate Glaze:
3/4 Cup Simi-Sweet Chocolate Chips
3 Tablespoons Butter
3 Tablespoons Light Corn Syrup

Heat all the ings. in a kettle on low on the stove, stirring until the chips are melted and the mixture is smooth. Put on cake immediately.

ICED COFFEE

2 Tablespoons Instant Coffee
1/4 Cup Boiling Water
1/4 Cup Honey
3/4 Cup Cold Water
1 Quart Milk
1 Cup Ice Cubes

Dissolve the instant coffee in water. Stir in honey and mix well. Add the cold water and pour over the ice in glasses. Then top with milk. Serve.

ICCED CAPPUCCINO

1 Teaspoon Instant Coffee
4 Tablespoons Heavy Cream
1 Teaspoon Vanilla
4 Ice Cubes
3/4 Cups Water
2 Teaspoons Sugar

Put everything in a blender and blend until it is smooth and frothy.

DIET PEA AND BACON SALAD

4 Slices of Bacon or pre-cooked bacon
1 (10)oz. Pack Frozen Peas, thawed and drained
1 Cup Cheddar Cheese
2 Boiled Eggs, peeled and chopped
3 Tablespoons Mayonnaise low fat or fat free
2 Teaspoons Lemon Juice, fresh squeezed
Salt and Pepper

In a large skillet, cook the bacon over medium heat until it is crisp. Drain. Put on a paper towel to get off most of the grease. Let cool. In a bowl combine the peas, eggs, bacon and cheese. Stir in the mayo, salt and pepper and lemon juice. Ref.