Janet's Vegetarian Samosas

You Need:
3 potatoes
1 package frozen peas
1 small package sesame seeds
1 package cranberries
1 package raisins
1 cup lentil beans
1 tsp cumin
1 tsp curry
1 tsp ginger
1 pinch chili powder
philo dough
1 egg, beaten
a large bowl, potato masher, oil, frying pan, spatula

To Do:
1. Boil, peel and mash the potatoes in the large bowl.
2. Boil the lentils and peas. Add them to the bowl.
3. Mix in the sesame seeds, cranberries, and raisins.
4. Add the cumin, curry, ginger and chili powder. Mix well.
5. Fold the philo dough into triangular pockets. Brush on beaten egg to hold the dough in desired shape.
6. Fill the philo pocket with the mixture from the bowl.
7. Seal the dough by brushing with beaten egg and closing.
8. Fry the samosa in oil until light golden brown on both sides.
9. Let cool to enjoy. Serve with hummus or yogurt sauce.

Note:
This recipe wasn't spicy enough for my taste. Add more spice as desired!

"It should have a better name than this" fruit dessert

You will need:
sugar cookie dough
raspberries, strawberries, kiwis
cream cheese flavored frosting
baking pan

To do:
Spread the cookie dough out flat over the bottom of the pan.
Bake the cookie dough.
Once cooled, frost the dough with the frosting.
Slice the strawberries and kiwis, and place them in the frosting, covering all of the frosted cookie.
Cut into squares, serve and enjoy!

Blueberries with Lemon Creme

This is a yummy, healthy snack! It is a great treat to enjoy on a hot summer day. This recipe is from the St. Joe Diet Center.

You Need:
1 pint of fresh blueberries
1 cup of fat-free whipped topping
2 cartons of no-fat lemon yogurt (8 oz. size containers)
1 tablespoon grated lemon peel
extra lemon peel and blueberries for garnish, if desired

To Do:
In a medium bowl, fold the whipped topping into the yogurt.
Add lemon peel to the mixture.
Layer the blueberries and the yogurt mixture into 4 parfait glasses.
Top each with lemon peel and blueberries.
Serve chilled.

Each serving (1 glass, 1/2 cup) = 1/2 fruit, 1/2 dairy

Shar's Thanksgiving Corn Casserole

You Need:
3 eggs
2 boxes of Jiffy corn muffin mix
1 stick of butter
1 cup of shredded sharp cheddar cheese
2 cans of whole sweet corn
2 cans of cream of corn
1 pint of sour cream (regular 15 oz. size)
1 9" x 13" pan

To Do:
Pam or grease the pan.
Mix all ingredients and pour into the dish.
Bake at 350 degrees for 45 minutes or 400 degrees for 30 minutes.
It is done when the top is light brown and the middle is solid.

Enjoy!