Spinach Balls from Laurie Moody

2 packages spinach--thawed and drained or 2 lbs. fresh spinach
2 cups bread crumbs
3 eggs
1/2 cup melted butter
1 cup Parmesan cheese
1/2 onion chopped

1. Mix all ingredients together, and form into balls the size of walnuts.
2. Bake on greased cookie sheet at 350 degrees for 20 minutes.

Black Bean Dip from Laurie Moody

1 large clove garlic, minced
1 1/2 cups cooked black beans
2 tsp. cider vinegar
1/4 tsp. cumin
black pepper to taste
chopped cilantro for garnish

1. Place all ingredients in food processor and process until smooth.
2. Garnish with chopped cilantro and serve with tortilla chips.

No Sugar Granola from Lorna Grooten

1 cup dates
1/2 cup water
2 ripe bananas
1-1/2 tsp. salt
1 cup coconut
1 cup chopped nuts
1/2 cup sunflower seeds
10 cups rolled oats

1. Simmer dates in water until soft and blend smoothly with bananas and salt.
2. Mix in remaining ingredients, and spread on cookie sheets about 1/2 thick.
3. Bake at 200 degrees for 90 minutes, stirring every 30 minutes.

Sugar-Free Granola Bars from Lorna Grooten

1 cup peanut butter
1/2 cup honey
1/2 cup coconut
1 tbls. vanilla
3 tbls. flour
1/4 tsp. salt
6 cups prepared no sugar granola
optional: add raisins

1. Mix all igredients together and press into a jelly roll pan.
2. Refrigerate for several hours or until bars are firm enough to cut.

Granola Bars from Lorna Grooten

1/4 cup butter or margarine
1/4 cup shortening
1 cup brown sugar
1 egg
1 tsp. vanilla
1-1/3 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 cup milk
1-2/3 cups granola cereal
1 cup raisins
1 cup coconut
1 cup chocolate chips or M&M's candy

1. Preheat oven to 350 degrees and line jelly roll pan with foil.
2. In a large bowl, cream butter, shortening, brown sugar, egg, and vanilla.
3. In a separate bowl, combine flour, baking soda, salt, and cinnamon. Add alternately with milk to butter mixture.
4. Stir in cereal, raisins, coconut, and chocolate chips or M&M's candy.
5. Spread mixture evenly in jelly roll pan, and bake for 20-25 minutes or until done.
6. Cool completely before inverting and removing pan on clean cutting surface.
7. Peel off foil and cut into bars (makes 70).

Taco Dip from Lisa Luczak

2 (8 oz.) pkgs. cream cheese, softened
1 pkg. taco seasoning
16 oz. sour cream
shredded cheddar cheese as desired
shredded lettuce as desired
chopped tomatoes as desired

1. Mix softened cream cheese with taco dip and spread on platter (makes 2 large plates, or I just use a standard cookie sheet).
2. Layer remaining ingredients in order listed and serve with tortilla chips.

Baked Taco Dip from Lisa Luczak

2 cans refried beans
1 lb. ground beef, cooked and well drained
16 oz. sour cream
1/2-1 cup salsa or diced tomatoes
2 cups shredded cheddar chesse

1. Layer ingredients on an oven proof platter, starting with the refried beans.
2. Bake at 375 until heated through and cheese is melted, or for about 20 min.

Taco Dip with Guacomole from Melinda Meyer

1 can refried beans
1 pkg. taco seasoning
12 oz. guacamole
16 oz. sour cream
2 cups shredded cheddar cheese

1. Spread the beans in the bottom of a 9x13 pan, and sprinkle seasoning mix on top.
2. Spread guacamole on top of the beans(amount according to your taste), and then spread sour cream on top of the guacamole (amount according to your taste).
3. Top with cheddar cheese, and serve cold with chips.
4. Optional toppings: lettuce, meat, olives, tomatoes, onions, etc.