Maple Cream:
2 chicken breasts, cooked and cubed6 oz. penne, cooked2 cups Romaine lettuce, thinly-sliced1-1/2 cups cherry tomatoes1/2 cup fresh basil, thinly-sliced1/2 cup green onion, sliced1-1/3 cups fat-free Caesar dressing1/4 cup parsley3 oz. Feta cheese1 clove garlic, minced
3 cups Graham crackers, crushed (about 2 pkgs.)1/2 cup butter, meltedOne 8-oz. pkg. cream cheese2 cups milk, divided1 large pkg. instant vanilla pudding2 pkgs. Dream Whip, mixed according to directions1 quart fruit (any fruit)
2 cups flour1 teaspoon baking soda1/2 teaspoon salt1 cup brown sugar1 cup chopped nuts1 teaspoon cinnamon1/2 cup butter or margarine1 cup white sugar1 teaspoon vanilla3 eggsOne 8-oz. carton sour cream2 cups blueberries, fresh or frozen and partially thawed
One 16-oz. pkg. small shell noodles2 cups cooked chicken (or turkey)2-3 ribs celery, chopped1-1/2 cups peas1/2 medium onion, choppedDressing:1/2 cup sugar1-1/2 cups Miracle Whip1 teaspoon salt1/4 cup mustard12-oz. sour cream
1 cup bread crumbs1 cup Parmesan cheese1 pkg. Hidden Valley original dressing (dry)1 cup butter, meltedChicken breasts
1-1/2 cups flour1-1/2 cups quick cooking oatmeal1 cup sugar1/2 teaspoon baking soda1/2 teaspoon cinnamon3/4 cup margarineFilling:3 cups fresh or frozen Juneberries3 tablespoons cornstarch3 tablespoons lemon juice1/2 cup sugar
2 tablespoons quick cooking tapioca2 cups Juneberries1/2 cup sugar1/4 cup brown sugarDash saltDash cinnamon1-1/2 cups water2 teaspoons lemon juice