SAVORY HAM WRAPS

Prep/total Time:  20 min.

1/4 c. mayonnaise

1 tbsp. milk

3/4 tsp. sugar

1/4 tsp. prepared mustard

1/8 tsp. celery seed

Dash salt

2 flour tortillas (10″), warmed

1/4 lb. thinly sliced deli ham

1/3 c. shredded Swiss cheese

2/3 c. shredded lettuce

1 med. tomato, seeded & chopped

1 green onion, chopped

In a bowl, whisk 1st 6 ingredients; spread evenly over ea. tortilla.  Layer w/ ham & cheese.  Top w/ lettuce tomato & onion.  Roll up tightly; secure w/ toothpicks if desired.  Yield:  2 servings.

PEANUT BUTTER CHIPPERS

Prep:  10 min./Bake:  15 min. per batch

6 tbsp. butter, softened

1/4 c. peanut butter

1/2 c. sugar

1/2 c. packed brown sugar

1 egg

1 tsp. vanilla extract

1 1/4 c. all-purpose flour

1/2 tsp. salt

1 c. milk chocolate chips

In sm. bowl, cream butter, peanut butter & sugars.  Add egg; mix well.  Beat in vanilla.  Combine flour, baking soda & salt; gradually add to creamed mixture.  Stir in chocolate chips.

Drop by tablespoonfuls 2″ apart onto ungreased  baking sheets.  Bake @ 350 deg. F. for 11-14 min. or til golden brown.  Remove to wire racks.  Yield:  3 1/2 doz.

Nutrition facts:  1 cookie = 78 cal.; 4 g. fat (2 g. sat. fat); 10 mg. chol.; 59 mg. sodium; 10 g. carbs.; trace fiber; 1 g. pro.; Diabetic Exchanges:  1 fat; 1/2 starch.

DATE-NUT BRAN MUFFINS

Prep: 30 min./Bake:  15 min. per batch

2 c. All-Bran

1 c. crushed Shredded Wheat

1 c. boiling water

2 1/2 c. all-purpose flour

2 c. sugar

1/2 tsp. baking soda

1/2 tsp. salt

2 eggs

2 eggs

2 c. buttermilk

1/2 c. vegetable oil

1 c. chopped dates

1 c. raisins

1 c. chopped walnuts

In bowl, combine cereals & boiling water; let stand for 5 min.  In lg. bowl, combine flour, sugar, baking soda & salt.  In another bowl, combine eggs, buttermilk & oil.  Stir cereal & buttermilk mixtures into dry ingredients just til blended.  Fold in dates, raisins & walnuts.

Fill paper-lined muffin cups two-thirds full.  Bake @ 400 deg. F. for 15-20 min. or til a toothpick comes out clean.  Cool for 5 min. before removing from pans to wire racks.  Serve warm.  Yield:  2 1/2 doz.

SUNFLOWER-CHERRY GRANOLA BARS

Prep:  30 min. + cooling

4 c. old-fashioned oats

1 c. sliced almonds

1 c. flaked coconut

1 c. sugar

1 c. light corn syrup

1 c. creamy peanut butter

1/2 c. raisins

1/2 c. dried cherries

1/2 c. sunflower kernels

Spread oats into an ungreased 15×10x1″ baking pan.  Bake @ 400 deg. F. for 15-20 min. or til lightly browned.  Meanwhile, spread almonds & coconut into another ungreased 15×10x1″ baking pan.  Bake for 8-10 min. or til lightly toasted.

In Dutch oven over med. heat, bring sugr & corn syrup to boil.  Cook & stir for 2-3 min. or til sugar is dissolved.  Remove from heat; stir in peanut butter til combined.  Add raisins, cherries, sunflower kernels, & toasted oats, almonds & coconut; mix well.

Using metal spatula, press mixture into ungreased 15×10x1″ baking pan.  Cool to room temperature.  Cut into bars.  Yield:  2 1/2 doz.

CINNAMON TOASTED ALMONDS

Prep:  15 min./Bake:  25 min. + cooling

2 egg whites

6 tsp. vanilla extract

4 c. unblanched almonds

1/3 c. sugar

1/3 c. packed brown sugar

1 tsp. salt

1/2 tsp. ground cinnamon

In lg. mixing bowl, beat egg whites til frothy; beat in vanilla.  Add almonds; stir gently to coat.  Combine sugars, salt & cinnamon; add to nut mixture & stir gently to coat.

Spread evenly into 2 greased 15×10x1″ baking pans.  Bake @ 300 deg. for 25-30 min. or til almonds are crisp, stirring once.  Cool.  Store in airtight container.  Yield:  about 4 c.