Process all ingredients in a food processor until smooth mousse. Chill until serving.

Cook pasta as directed on package, then rinse & cool under cold water. Combine all ingredients in a large bowl & mix thoroughly. Cover & refridgerate; serve chilled. Receipe works well doubled or tripled for a crowd.

White Sauce:

Combine water, potatoes, carrots, celery, onion, salt & pepper in a large pot. Boil 10-12 minutes. Meanwhile, in a small saucepan, make white sauce by melting butter, then adding the flour slowly & stirring until smooth. Add milk slowly. Then cook until thickened. Add cheese to sauce; stir until melted. Add white sauce & ham to vegetables that have not been drained & heat through.

Topping Ingredients

Preheat oven to 375°F.
Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
To make toping: In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.

Filling:

In a large bowl, combine flour, sugar, & salt. Cut in butter until crumbly. Press onto bottom & up the sides of two greased 15x10x1 baking pans. Bake at 350°F for 18-22 minutes or until edges are browning & bottom is set.
Combine eggs, sugar, corn syrup, butter & vanilla in a large bowl; mix well. Stir in pecans. Pour over crust & bake for 25-30 minutes, or until edges are firm & center is almost set. Cool on wire racks & cut into bars. Refridgerate until serving.

Heat oven to 350°F, grease a 9″ square baking pan. Beat egg, add brown sugar & syrup, beating until well blended. Stir together flour, baking soda, & salt; add to egg mixture, beating until blended. Fold in butter & nuts. Bake 30-40 minutes.

Combine apples, cranberries, & sugar in an 8″ square dish, mix thoroughly to blend, then set aside. Combine the rest of the ingredients until crumbly & spread evenly over fruit layer. Bake at 350°F for 1 hour or until fruit is fork tender. Great served warm with ice cream!

1. Cream the butter & sugars until fluffy.
2. Beat in eggs & vanilla extract.
3. Combine dry ingredients & beat into butter mixture.
4. Stir in chocolate chips.
5. Bake at 375°F on parchment for 11-14 min., depending on how big you make the cookie.

Cook pasta per directions until firm-tender. While pasta cooks, heat oil in a nonstick skillet over medium heat. Add sausage & heat through. Remove with a slotted spoon & set aside. Add peppers, broccoli, & garlic & cook until crisp-tender. Stir in tomatoes & add sausage back. Increase heat to high & cook uncovered until hot, stirring often. Drain pasta & return to pot. Add sausage mixture, then toss to mix. Spoon into serving dish & top with cheese.

Place frozen taquitos in 9″x13″ pan, cover with enchilada sauce. Top with cheese & olives. Bake at 350°F for 35 minutes. Garnish with lettuce, sour cream, &/or tomatoes before serving.