When the weather is teasing, you know spring one day, winter the next, you sometimes just got to sit down with a big bowl of popcorn and watch a movie with the family.  If you spice up your snack a bit with a little chili powder, Parmesan, and cumin, you and your family just might forget the weather for awhile.

2 bags plain or buttery microwave popcorn, popped (24 cups)
6 cups Baked Cheddar flavor corn snacks
2 cups pretzel sticks
2 tablespoons margarine, melted
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese

Pop popcorn according to package directions.  Put popcorn, baked corn snacks and pretzels in a large bowl with a lid.  Put melted margarine in a separate bowl. Add chili powder, cumin and garlic powder and blend together.  Pour over popcorn mixture.  Cover bowl and toss to coat.  Sprinkle cheese on top.  Preheat oven to 300 degrees F.  Put popcorn mixture on an ungreased cookie sheet.  Bake 10 to 12 minutes.  Remove from oven and cool.  Place in airtight bowl to store.

When I’m anxious for summer, I start cooking like it’s already here.  My blender is ready and so is my family!  There’s nothing that says “come on summer” like slurpies.  And, they’re so good for you, too!

1 cup frozen sliced peaches
1 container (6 oz) French vanilla yogurt 
3/4 cup orange juice
1 tablespoon honey

Place sliced peaches in a blender. Blend on low speed to chop peaches in small pieces.   Add yogurt and blend on high for approximately 1 minute or until creamy.  Make sure peaches are completely pureed.  Add orange juice and honey. Blend about 30 seconds more to mix all ingredients together.

If your family isn’t fond of heavy frostings on their cake, this is a really tasty alternative.  Serve this cake right out of the refrigerator so the whipped topping is nice and cold.  Be sure to sprinkle a good supply of nuts over the cake so you get that good crunch along with the cold, creamy topping. 

1 package white angel food cake mix
1 cup skim milk
1 package 4-serving size sugar free milk chocolate instant pudding and pie filling
2 cups frozen (thawed)  whipped topping
Chopped nuts (of your choice)

Thaw frozen topping.
Follow the directions on cake mix for baking an angel food cake. After cake is baked cool completely and cut cake into two layers. 
Place pudding-pie filling mix into a large mixing bowl.  Pour milk into center and beat until dry powder is totally moistened. Mix thawed whipped topping into pie filling mixture. 
Take one half of the pudding-pie mixture and spread evenly onto bottom layer of cake, spreading all the way to the edges.
Place top layer of cake over the pudding-pie mixture that’s on the bottom half of cake.
Spread the rest of the pudding-pie mixture over the top of the cake.  Mixture can be spread down the sides of the cake. 
Place in the refrigerator for no longer than 1 day. 
Sprinkle chopped nuts over the top before serving. 

When bell peppers are in season, I make my family some kind of stuffed pepper dinner at least once a week.  That’s why I’m always looking for new recipes!  We don’t want to get tired of the same old stuffed pepper.  This chili-style stuffing is a real hit.

1 1/2 cups Fiber One® cereal
2 cups tomato puree
4 medium green bell peppers
1/2 pound lean ground beef
1 medium onion, finely chopped
1 cup red kidney beans, drained, rinsed
1 can (4.5 ounces) chopped green chilies, undrained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees.
Cut ½ inch off the top of the peppers, discard stem, and chop up the top.  Add beef, onions and chopped up pepper top to skillet and cook until beef is completely cooked through.
Place cereal in an airtight bag and crush to slightly fine consistency.
In a large mixing bowl blend crushed cereal and tomato puree together. Mix beef and onions into cereal. 
Add beans, chilies (with liquid), chili powder and cumin to meat mixture being sure to mix well.   
Be sure to wash peppers and remove seeds from inside.
Stand peppers upright in a properly sized ovenproof dish.
Fill peppers evenly, then add 1/4 inch water to bottom of pan. 
Place covered dish in oven and bake for 35 minutes or until peppers have softened to your desired consistency. 
Remove dish from oven and sprinkle top of peppers with cheese. 
Return to the oven and bake until cheese starts to melt.

Cabbage is one of the least expensive vegetables you can find.  For less than $1 during season, you can buy yourself a head of cabbage big enough to make a couple meals.  I like peeling off all the nice big leaves from the outside, then cutting the inside into wedges for another meal.  These little cabbage wrapped fish and vegetable bundles are not only yummy, they’re pretty enough to serve for special occasions.

6 large cabbage leaves
1 medium carrot, shredded
1 small zucchini, shredded
1 1/2 pounds fresh or frozen (thawed) fish fillets, cut into 6 serving pieces
1 teaspoon dried marjoram leaves
Salt and pepper to taste
2 tablespoons unsalted butter

Wilt cabbage leaves.  Placing in hot water for 1 minute can do this.  You will see the cabbage leaves start to droop. Be sure to drain the leaves well after removing from water. Place cabbage leaves flat.  Take a small portion (enough to cover leaf) of vegetables and place in single layer in leaf leaving edges clear.  Place a piece of fish on top of the vegetables.  Add marjoram, salt and pepper taste.  Put a small portion of butter on top.  Fold leaf around vegetables and fish. Place in a large baking dish seam side down.  Continue until all ingredients are used.  Cover dish with aluminum foil.  Place in a preheated 400 degree oven and bake approximately 30 minutes.

This is a great quick salad that’s as nutritious as it is tasty.  You can shred up heads of cabbage or, to make it faster, just buy a bag of prepared cabbage.  You can even get the cole slaw blend complete with carrots already in it.  Either way you do it, this salad is a real winner.

2 cups chopped cooked chicken
2 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrot
1/4 cup sunflower nuts
1/2 cup low-fat Asian sesame-ginger dressing
1/2 cup chow mein noodles

Place both the red and green cabbage in a mixing bowl.  Add carrots and toss.  Fold in sunflower nuts. Add chicken making sure all ingredients is blended well. Cover slaw with dressing making sure to coat well.  Place chow mein noodles in the bottom of a salad bowl. Spoon the slaw over the top of the noodles. Serve cold.