Combine all ingredients and chill.

Peel avocado and remove pit. Place it in blender with heavy cream, water, celery salt, seasoned salt, and garlic. Blend at medium speed for 15 seconds.

Pull out stems of mushrooms, and finely chop. Add rest of ingredients. Stuff into mushroom caps and place under broiler for five minutes.

Blend milk and ice cubes in blender until smooth. Add banana, sugar, and cereal and blend until smooth.

Combine all ingredients in large frying pan and simmer for 1 hour.

Whirl all ingredients in a blender. Makes 2 servings.

Chop Velveeta into small squares. Combine ingredients in large bowl. Microwave in 2 minute increments, stirring after each increment until Velveeta is melted and Queso is warm. Serve with tortilla chips.

Mix all ingredients. Chill. Serve with crackers or sourdough bread.

1. Combine cream cheese, crab, flour, green onions, and onion powder.
2. Place large tablespoonfuls of crab mixture in center of each wonton wrapper.
3. Brush around edges with egg.
4. Fold over to form a triangle and press edges together to seal. Bring two sides together to form ring.
5. Fry in hot oil 2-3 minutes, turning once.
6. Drain on paper towels.

Mix Worcestershire, lemon juice and cream cheese and spread in bottom of square pan. Flake crab. Spread on cream cheese. Mix lemon juice, Worcestershire, horseradish, and chili sauce, and pour over crab. Serve with Ritz crackers.

Combine all ingredients in blender. Blend until creamy.

Mash everything together with your hands until ingredients are well combined. Shape into a ball. Place on the lid of a container that is tall enough to cover the ball. Then cover it with the container, keeping the container upsidedown in the frig. Refrigerate at least two hours or overnight and leave out of frig an hour before serving. Don't turn the container right side up. Just peel the container away.

Chop vegetables coarsely. Put all ingredients in a blender and blend until smooth.

Combine dry pudding mix with sugar and spices.

Combine milk, heavy cream, maple syrup, and vanilla extract in pitcher. Slowly hand whisk dry ingredients into wet ingredients until mixed thoroughly. Do not use a blender. Refrigerate for one hour to thicken. Two or three hours is better. Stir well. If consistency is thicker than desired, add ½ to 1 c milk to thin.

Pour into cups. Garnish each with a spoonful of cinnamon whipped cream (recipe below).

In a small bowl, mix together powdered sugar, cinnamon, and nutmeg. In a separate bowl, whip cream while slowly adding dry ingredients. Whip until soft peaks form. Makes six to eight servings.

Cut avocados in half. Remove from skins by slipping a large spoon between the skin and the edible part of the avocado. Smash with a fork. Add sour cream, onion salt, and garlic powder to your own liking. You can stop here or add the taco seasonings and salsa for a different guacamole flavoring. Both are really tasty.

Mix together and bake at 350° for 30 minutes.

Mix all ingredients in blender except Sprite. Dump into pitcher. Add Sprite.

1. Juice lemons, oranges, and limes with an electric juicer.
2. Combine hot water and honey, and stir until dissolved.
3. Combine juices, honey water, water, and sugar, and stir.

Beat until well blended. Makes 3 cups.

Combine ingredients. Chill.

Brown ground beef in a large skillet over medium heat. Stir in hoisin and peanut sauces. Heat through. Just before serving, add cucumber, carrots, mint, salt, and pepper. Toss gently. Serve in lettuce leaves.

Whirl all ingredients in a blender. Makes 2 servings.

Mix, age for 30 seconds, and dive in. Serve with tortilla chips. Also especially good with guacamole.

Combine hot water and sugar and stir until sugar dissolves. Combine all ingredients and chill.

Spread a thin layer of cream cheese over tortillas. Sprinkle with rest of ingredients. Roll up.

Combine and chill for two hours. Serve with tortilla chips.

Mix all ingredients well. Serve chilled with shrimp.

Cream all ingredients. Best if made the day previous to eating.

Mix all ingredients in square pan.

Bake at 350° for 15 minutes.

Empty limeade, pink lemonade, sugar, and vanilla into liquid cooler. Partially thaw strawberries and blend in blender using Sprite to thin. Add to liquid cooler. Blend crushed ice in blender with a little bit of Sprite each time until enough ice has been added to make slush. Taste and add extra sugar to taste.

Whirl all ingredients in a blender. Makes 2 servings.