Salad
Fumi Salad
Original recipe courtesy Lori L.
Coleslaw with an Asian twist.
1 head chopped cabbage
8 green onions, chopped
2 packages ramen noodles, crushed
1/2 cup sesame seeds
3/4 cup slivered almond
Dressing:
1/4 cup sugar
1 teaspoon pepper
2 teaspoons salt
2 teaspoons Accent
1 cup salad oil
1/3 cup rice vinegar
Brown nuts and seeds in a little butter; set aside to cool. Mix cabbage and onions. Just before serving, mix salad dressing and toss with salad; add noodles nuts and seeds.
Notes from Ronni T.: I substituted olive oil instead of vegetable oil because I ran out. Also used half black and half white pepper. Used regular rice vinegar (not the seasoned kind) and Maruchan brand ramen noodles.
Casseroles/Hot Dishes
Chili Egg Puff
Courtesy Deann L.
This one-dish wonder has a surprise ingredient to make it light and fluffy. 
10 eggs
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 lb. grated cheese (cheddar, jack or combo)
1/2 c. melted margarine
8 oz. diced green Ortega chiles
1 pint cottage cheese
Mix in a 9 x 13 casserole dish. Bake at 350 degrees for 35 - 45 minutes.
Note: Can be mixed ahead and baked the following morning.
Sausage Breakfast
Casserole
Courtesy Laura P.
A tasty make-ahead brunch entree.
1 pkg. Jimmy Dean Sausage (I use sage flavor)
10 eggs, lightly beaten
3 c. milk
2 tsp. dry mustard (add a bit more for a "kick")
1 tsp. salt
6 c. cubed bread
2 c. shredded sharp cheddar
1/2 tsp. black pepper
1/2 c. sliced mushrooms
1/2 c. sliced green onions
Preheat oven to 325 degrees.
In large skillet, cook the sausage over med-high heat until no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt. Stir well. Distribute half the bread in a greased 9 x 13 x 2 dish. Sprinkle half pepper and half cheese. Top with half sausage and half of mushrooms and onions.
Repeat layering and then pour egg mixture over the top. Bake uncovered for 60 minutes or until eggs are set.
Note: May be made up to 12 hours in advance. Bring to room temperature before baking.
Pumpkin Waffles
Courtesy Cooking Light October 2001
Top with maple syrup and nuts for a breakfast treat that tastes like pumpkin bread.
1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
1 cup 1% low-fat milk
1/2 cup canned pumpkin
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 large egg, lightly beaten
Cooking spray
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through cloves) in a large bowl and make a well in center of mixture. Combine milk and next 4 ingredients (milk through egg) in a bowl, and add to flour mixture. Stir just until moist.
Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter. Makes 8 waffles.
Pasta
Pasta with Creamy Pumpkin Sauce
Courtesy Jean A.
Great as a light meal or side dish.
1 pkg. (16 oz.) penne pasta, cook as directed on package
1 pkg. (8 oz.) cream cheese, cubed
1/2 cup grated parmesan cheese
1/2 cup butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 teaspoon ground red pepper
ground nutmeg to taste
Place cream cheese, parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently with whisk. Add pumpkin and spices; cook until heated through, stirring occasionally.
Add pasta, toss lightly. Serve topped with additional parmesan cheese, if desired.
Desserts/Sweets
Pumpkin Pie Cake
Courtesy Jennifer S.
Easy pumpkin pie dessert - no rolling pin required!
Pumpkin mix:
1 can Libby's pumpkin
3 eggs, beaten
1/2 cup sugar
1 cup evaporated milk
1 3/4 teaspoon pumpkin pie spice
Beat above ingredients together and pour in well-greased and floured 9 x 13 pan.
Topping:
Sprinkle 1 spice cake mix (dry) over the pumpkin mix. Then, drizzle 1 1/4 cube butter over top. Make sure the butter covers the mix or it will be dry. Nuts optional.
Bake for 50 minutes at 350 degrees.
Apple Puff Pancake
Courtesy Tracy G.
A delicious way to start the morning! An apple a day...
1/3 cup butter
1 cup all-purpose flour
4 eggs
1 cup milk
Dash salt
1 can (21 oz.) apple pie filling
Toasted walnuts, optional
Place butter in a 10-in. ovenproof skillet. Place in a 425 degree oven until melted. In a large mixing bowl, beat the flour, eggs, milk and salt until smooth. Leaving 1 tablespoon melted butter in the skillet, pour the remaining butter into the batter; mix until blended. Pour batter into hot skillet. Bake for 15 - 20 minutes or until edges are golden brown.
In a small saucepan, warm pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts, if desired. Serve immediately. Makes 4 servings.
Berry Cobbler
Courtesy Autumn L.
Just 3 ingredients for this scrumptious dessert.
2 lbs. frozen berries
1 white cake mix
1 can diet Sprite
Preheat oven to 350 degrees.
Pour frozen berries into 13 x 9 cake pan. Sprinkle dry cake mix over the berries to completely cover them. Pour the diet Sprite evenly over the cake mix. Bake for 30 minutes or more until the berries are jammy and the top is browned. After 30 minutes, keep checking it to see how it is doing. Add whipped topping or ice cream, if desired. Then enjoy!