Chocolate Éclair Cake (Prep: 15 min, Cook: 0 min)  (printer version) Ingredients:  1 box graham crackers 2 boxes of French Vanilla instant pudding 8 ounces cool whip 3 cups milk (2%) Duncan Hines Chocolate icing   Directions: 1. Break crackers into squares. Layer the bottom of a 9 x 13 Pyrex dish. 2. Mix pudding milk, and cool whip until smooth, making sure all pudding is dissolved. 3. Pour half the mixture onto crackers and spread evenly. 4. Place another layer of crackers on top of the mixture. 5. Add the remaining portion of the mixture on top of the crackers. 6. Ice the remaining crackers and add them to the top layer. 7. Chill, then serve.

Broiled Crab Meltaways (Prep: 30 min, Cook: 10 min) (printer version) Ingredients 6 English muffins 1 can (7 oz.) crab meat 1 stick (4 oz.) oleo, softened 1 jar (7 oz.) Old English sharp Cheddar cheese 1/2 tsp. seasoned salt 1/2 tsp. garlic salt 2 TBS. mayonnaise   Directions:  1. Halve muffins; cut each half in quarters; arrange pieces on 2 cookie sheets.  2. Put crab meat in a colander and rinse with cold water; drain well on paper towel.  3. Mix crab meat, oleo, cheese, salt and mayonnaise and spread on English muffin pieces.  4. You MUST freeze them for at 1east 3O minutes (weeks or months are also good).  5. When party time arrives, broil until puffed, bubbly and slightly golden brown. Serve hot.

Hot Feta Artichoke Dip (Prep: 10 min, Cook: 25 min) (printer version) Ingredients:  1 Can (14 oz) artichoke hearts, drained, chopped 1 package (8 oz) traditional feta cheese, crumbled 1 cup mayonnaise 1/2 cup shredded parmesan cheese 1 jar (2 oz) diced pimientos, drained 1 clove garlic, minced Assortment of Crackers (stoned wheat are a good choice)   Directions: 1. Mix all ingredients thoroughly 2. Spoon into a large pie plate or baking dish 3. Bake at 350F for 20 to 25 minutes or until lightly browned.   4. Serve with crackers. 5. Make Ahead Option: Prepare as directed and refrigerate.  Bake at 350F for 30-35 minutes or until lightly browned.

Carrot Soufflé - smaller version (Prep:  min, Cook: 40 min) (printer version) Ingredients (for the topping): 1/2 cup crushed corn flakes or walnuts 3 tablespoons brown sugar 2 teaspoons butter, at room temperature   Ingredients (for the soufflé): 1 pound carrots, cooked until tender 3 eggs 1/3 cup sugar 3 tablespoons all-purpose flour 1 teaspoon vanilla 1/2 cup (1 stick) butter, melted Dash of nutmeg Pinch of salt (optional)   Directions: 1. Preheat oven to 350 degrees. 2. Puree the cooked carrots and the eggs in a blender (do not use a food processor). 3. Add the sugar, vanilla, butter, nutmeg and salt and blend. 4. Pour into a 1 and 1/2 quart pan or soufflé dish and bake for 40 minutes.  5. Spread the topping over the soufflé and bake for 5 to 10 minutes longer until the topping is lightly browned.