Caramel Apple Dip

8 T butter
1/2 cup corn syrup
3/4 cup brown sugar
1 can sweetened condensed milk

Bring the first 3 ingredients to a boil, then add the can of sweetened condensed milk. Transfer to a small crockpot and let simmer. It will thicken and turn a darker brown. Serve warm over sliced apples. Delicious!

Pumpkin Dip

1 (8 ounce) pkg cream cheese
2 c confectioners sugar
1 (15 oz) can pumpkin
1 T ground cinnamon
1 T pumpkin pie spice
1 t frozen orange juice concentrate

In a medium bowl, blend cream cheese and confectioners sugar until smooth. Gradually mix in pumpkin. Stir in the cinnamon, pumpkin pie spice and orange juice until smooth and well blended. Chill until serving. I like to make this the day before because I think it tastes so much better completely chilled. Serve in a hollowed out pumpkin or dip bowl of your choice. Place Ginger Snaps, apple slices, or even cinnamon Teddy Grahams around the dip! Delicious, festive looking, and easy :-)

Raspberry Kissed Lemonade Cupcakes

Cupcakes:

18 1/4 oz box lemon flavor cake mix
2 t sugar free lemonade mix
1/4 t ground nutmeg
1/2 c sour cream
3 large eggs
1/2 c seedless raspberry preserves

Lemonade Buttercream Icing

4 c sifted confectioners' sugar
2 t sugar free lemonade mix
6 T unsalted butter, melted
fresh raspberries (optional)

Preheat oven to 350. Line 20 muffin cups with paper liners. In large bowl with electric mixer, combine cake mix, lemonade mix, and nutmeg. Add 1 c water, sour cream and eggs. Beat on low speed for 30 seconds, until blended. Increase speed to medium and beat for 2 minutes more, occasionally scraping bowl. Spoon batter into prepared muffin cups, filling halfway. Place a scant teaspoonful of raspberry preserves in the center of the batter in each cup. Spoon remaining batter on top. Bake for 20 minutes or until tops spring back when lightly touched. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.
For icing, combine confectioners sugar, lemonade mix, melted butter, and 2 T water in medium bowl with electric mixer, beating on medium speed until blended. Add more water as needed, until icing reaches creamy spreading consistency.
Swirl icing on top of each cooled cupcake, leaving a slight depression in the center. Spoon remaining raspberry preserves into the depression in each iced cupcake. Top with raspberries as desired.

Close To A Candy Bar Cupcake

Cupcakes:
18 1/4 oz box chocolate cake mix
1/3 c veg oil
3 large eggs
1/2 cup mini semisweet choc chips

Filling and Frosting:
8 oz cream cheese, room temp.
2 c sifted confectioners' sugar
1/3 c creamy peanut butter
3 T buttermilk
1/3 c sweetened flaked coconut, toasted
1/3 c honey-roasted peanuts, coarsely chopped

Preheat oven to 350. Grease 18 muffin cups or line with paper liners. In large bowl with electric mixer, beat the cake mix, 1 1/3 c water, oil, and eggs on medium speed for 2 minutes. Stir in choc chips.
Fill muffin tins two thirds full. Bake about 25-28 minutes, or until a cake tester comes out clean when inserted into the center of a cupcake. Cool 5 minutes in pans, then transfer cupcakes to wire rack to cool completely. Meanwhile, prepare filling and frosting. In large bowl with electric mixer, beat cream cheese and confectioners sugar until fluffy. Add peanut butter and buttermilk; beat well.
To fill cupcakes, insert a paring knife into top of each cupcake, making a small hole in the center. Spoon a third of the peanutbutter mixture into a zip-top plastic bag. Snip off a small corner at the bottom. Divide filling among holes in tops of cupcakes.
Frost tops with remaining peanut butter mixture. Garnish tops with toasted coconut and peanuts.

Overnight Breakfast Casserole

4 large eggs, beaten
1 1/2 lbs ground sausage, browned and drained
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
3 cups milk
8 slices bread, cubed
3/4 teaspoon dry mustard
10 3/4 ounces cream of mushroom soup (1 can)



Directions:

1. Arrange bread in an ungreased 13x9" baking pan, Add cheese and sausage

2. Mix eggs and 2 1/2 cups milk together, pour over bread.

3. Cover with aluminum foil; refrigerate overnight.

4. Combine remaining ingredients; pour over bread mixture.

5. Bake uncovered at 300F for 1 1/2 hours.

Easy Chicken and Biscuits

4-5 Chicken breast, cooked and diced
2 cans cream chicken soup
1 1/2 cans water
2 cans biscuits

Cook chicken. Heat soup and water in microwave. Mix chicken and soup together. Pour into a pan. Lay biscuits on top. Bake 350 for 15-20 minutes or until biscuits brown.

Oven Baked French Toast

(this is great cause you can prepare it the night before)

1 loaf (8 ounce) french bread
6 eggs
1 1/2 c milk
4 T sugar, divided
1 t vanilla
1/8 t salt
ground cinnamon (optional- I didn't do this)
powdered sugar
1 pound strawberries, stemmed and sliced (about 3 cups)
1/2 t lemon zest
1 t lemon juice

Spray a 9 x 13 pan with oil. Cut bread into 1 inch slices; arrange closely in single layer in prepared baker. In separate bowl, beat eggs with whisk. Whisk in milk; 3 T granulated sugar, vanilla and salt; pour over bread. Cover and refrig. at least 1 hour or overnight.
Preheat oven to 400. Sprinkle bread with cinnamon, if desired. Bake, uncovered 30 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar. Slice strawberries; place in separate bowl. Add lemon zest, juice and remaining 1 T granulated sugar. Mix lightly. Serve over warm french toast. 8 servings

Chicken Pecan Tarts - Appetizer

2 t butter or marg
1 c finely chopped pecans
1 c finely chopped cooked chicken
1/2 c chopped celery
1/4 c mayo or salad dressing
1 T Dijon mustard
1 pkg (3 ounces) cream cheese, softened
1/4 t salt
1/2 t ground nutmeg
1 tub (7 1/2 ounces) refrigerated buttermilk biscuits

In a large skillet, melt butter; add pecans and saute until lightly browned. In a bowl,

Veggie Chicken Wraps

1 carton (8 ounces) spreadable garden vegetable cream cheese
4 flour tortillas (8 ounces)
2 c shredded romaine
2 small tomatoes, thinly sliced
8 slices provolone cheese
1 small red onion, thinly sliced
2 c diced cooked chicken

Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion, and chicken. Roll up tightly. Cut wraps in half to serve.

Orange Fruit Dip

1 1/2 c cold milk
1 can (6 ounces) frozen orange juice concentrate, thawed
1 pkg (3.4 ounces) instant vanilla pudding mix
1/4 c sour cream
assorted fresh fruit

In a bowl, whisk milk, orange juice concentrate and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream. Cover and refrigerate for atleast 4 hours. Serve with fresh fruit. Yield: 2 3/4 c.

Hot Chicken Salad

2 c cooked chicken or turkey, diced
2 c celery, diced
1/2 c slivered almonds
1/2 t salt
2 t lemon juice
1 c salad dressing
2 T chopped onion
1/2 c American cheese, grated
1 c crushed potato chips
Mix all ingredients except cheese and chips. Spread in greased 1 1/2 qt casserole dish. Top with American cheese and potato chips. Bake at 450 for 10 minutes. Makes 4 servings.

My Mom's Taco Rice Casserole

3 c cooked rice
1/2 c warm water
1 pkg taco seasoning
1 can tomato sauce (small)
1 large pepper chopped
1 large onion chopped
1 can Fiesta Cheese soup (undiluted)
1 1/2 lb ground chuck
nacho corn chips for topping
1 c Velvetta cheese

Brown meat with onion and pepper. Add tomato sauce and taco seasoning, velvetta cheese and soup to meat mixture. Stir till cheese melts. Add cooked rice mix and put in 9 x 13 pan. Top with crumbled corn chips. Bake at 350 for 20 minutes.

Ranch Biscuits

2 c biscuit/baking mix
4 t dry ranch salad dressing mix
2/3 c milk
2 T butter, melted
1 t dried parsley flakes
1/8 t garlic powder

In a bowl, stir the biscuit mix, salad dressing mix and milk until combined. Drop 2 inches apart onto a greased baking sheet. Bake at 425 for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley and garlic powder; brush over warm biscuits. Yield: 9 biscuits

Kid-Size Pizzas

1 pkg (12 ounces) english muffins, split and toasted
1 jar (14 ounces) pizza sauce
1 pound ground beef, cooked and drained (I like sausage)
2 c shredded park-skim mozzarella cheese

Place muffins on an ungreased baking sheet. Spread with pizza sauce. Sprinkle with the beef and cheese. Bake at 425 for 5 minutes or until cheese is melted.

Smooth Vanilla Shakes

2 c cold milk
1/3 c instant vanilla pudding mix
1 carton (8 ounces) vanilla yogurt
1 1/2 c vanilla ice cream
1 small ripe banana

Place all ingred. in blender. Cover and process until smooth. Pour into chilled glasses. Serve immediately. Yield: 4 servings!

Shrimp Toast Cups - Appetizers

24 slices white bread, crusts removed
1 c butter, melted
2 pkgs (8 ounces) cream cheese, softened
1/2 c mayo
3 T sour cream
3 T prepared horseradish
3 cans (6 ounces each) small shrimp, rinsed and drained
16 green onions, sliced

Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter; press into miniature muffin cups. Bake at 325 for 14 minutes or until golden brown. Remove from pans to wire racks to cool. In a large mixing bowl, beat the cream cheese, mayo, sour cream, and horseradish until blended. Just before serving, stir in shrimp and onions; spoon into cups. Refrigerate leftovers. Yield: 8 dozen

Lasagna Pizza Cups

1/2 lb lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 (15 ounce) jar pizza sauce
1 (7.5 oz) can refrigerated buttermilk biscuits
1/2 c ricotta cheese
3/4 c shredded moz cheese

Preheat oven to 375. Cook first 3 ingred. in a large skillet over medium heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain well. Return meat mixture to skillet; stir in 1 c pizza sauce. Remove from heat.

Press biscuits on bottom and up sides of lightly greased muffin cups. Spoon about 1 rounded Tablespoon meat mixture into each biscuit cup; top with ricotta cheese (about 1 heaping teaspoonful each). Sprinkle with cheese. Bake at 375 for 18-20 minutes or until golden brown. Remove from oven, and gently run a knife around outer edge of pizza cups to loosen from sides of pan. Remove cups from pan, using a spoon. Place remaining pizze sauce in a small microwave safe glass bowl; cover with plastic wrap. Microwave on HIGH for 30-45 seconds or until thoroughly heated. Serve pizza cups with warm sauce. (used for biscuits was Pillsbury Buttermilk Biscuits and Ragu Homemade Style Pizza Sauce)

Apple Caramel Twist

Apple Caramel Twist

2 large Granny Smith apples, peeled, cored, and chopped
10 caramel cubes, chopped into small pieces
½ c sugar
½ c sliced almonds, divided
3 T ground cinnamon
2 T all purpose flour
2 (11 ounce) cans refrigerated French loaf dough
1 egg while, lightly beaten
½ c canned vanilla icing, melted

Preheat oven to 375. Line a baking sheet with parchment paper and set aside. In a large bowl, combine apples, caramels, sugar, ¼ c almonds, cinnamon, flour. Remove dough from cans, and cut a 1 inch deep slit down center of both loaves, creating a pocket for filling. Stuff both loaves with apple mixture, and carefully seal the sides together. Place loaves on prepared baking sheet, and twist together. Cut small slits along top of loaf. Bake for 18 minutes, remove from oven, brush with egg white, and sprinkle with remaining ¼ c almonds. Bake for an additional 2-3 minutes or until golden brown. Remove from oven, and cool slightly. Drizzle with vanilla icing.

Crunchy Swiss and Ham Appetizers - Appetizers

Crunchy Swiss and Ham Appetizers

2 c very stiff mashed potatoes
2 c finely chopped cooked ham
1 cup (4 ounces) shredded swiss cheese
1/3 c mayo
¼ c minced onion
1 egg, well beaten
1 t prepared mustard
½ t salt
¼ t pepper
3 ½ c corn flakes, crushed

Combine all ingred except corn flakes; chill. Shape into 1 inch balls and roll in corn flakes. Place on greased cookie sheet and bake at 350 for 25-30 minutes. Serve while hot. Yield: 8 dozen

Fruit Salad

Anita’s Fruit Salad

3 nectarines
1 can crushed pineapple with juice
2 c strawberries
3 kiwis
3 bananas
½ c shredded coconut
1 can pears (large can) chopped
Mix enough to sweeten to taste

Mix well and chill.

Morning Muffins - Breakfast

Morning Muffins

¼ c butter, softened
½ c packed brown sugar
2 eggs
1 c (8 ounces) sour cream
1 c shredded carrots
½ c flaked coconut
½ c raisins
1 ½ c all purpose flour
1 t baking soda
1 t ground cinnamon
½ c chopped nuts

In a small mixing bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in carrots, coconut, and raisins. Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts.

Fill greased or paper lines muffin cups three fourths full. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen

Candy Bar Apple Salad

Candy Bar Apple Salad

1 1.2 c cold milk
1 pkg (3.4 oz) instant vanilla pudding mix
1 carton (8 ounce) frozen whipped topping, thawed
4 large apples, chopped (about 6 cups)
4 snickers candy bars (2.07 ounces each), cut into ½ inch pieces

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (¾ c each)

Fruit Bowl

Fruit Bowl

3 T orange Tang breakfast drink mix
1 (15.5 ounce) can pineapple chunks, drained, juice reserved
1 (3.4 ounce) box instant lemon pudding mix
1 (16 ounce) can chunky mixed fruit, drained
1 (11 ounce) mandarin oranges, drained
1 (6 ounce) jar maraschino cherries, drained
3 large bananas

Stir Tang into reserved pineapple juice. Add lemon pudding mix and stir well. Combine pineapple, mixed fruit, oranges, and cherries; add to pudding mixture, tossing well. Refrigerate until ready to serve. Just before serving slice and add bananas.

Pineapple Lemon Salad - Salads

Pineapple Lemon Salad

1 (20 ounces) can plus 1 (8 ounce) can crushed pineapple, drained, reserving 1 c juice
1 c water
2 (3 ounces) boxes lemon-flavored gelatin
1 (14 ounces) can sweetened condensed milk
1 cup mayo
1 c grated sharp cheddar cheese
1 c chopped pecans
Garnish: pecans, mayo, and shredded cheese

In a small saucepan, combine 1 cup reserved pineapple juice and 1 c water. Bring to a boil over medium high heat. Add gelatin, stirring to dissolve. Remove from heat, and pour gelatin mixture into a large bowl. Stir in condensed milk and mayo, whisking until smooth. Stir in pineapple, cheese, and pecans. Spoon mixture into a 13 x 9 inch baking dish; cover, and refrigerate for 2 hours, or until set. Garnish with pecans, mayo, and cheddar cheese if desired.

Lemon Graham Freeze - Dessert

Lemon Graham Freeze

1 can (5 ounces) evaporated milk
1 /2 c sugar
2 T lemon juice
4 drops yellow food coloring, optional
6 whole graham crackers

Place milk in a small mixing bowl, add beaters to bowl. Freeze for 25-30 minutes or until soft crystals form around edges of bowl. Beat milk until stiff peaks form. Gradually add the sugar, lemon juice, and food coloring if desired. Place five graham crackers in an ungreased 11 x 7 x 2 inch dish; pour milk mixture over crackers. Crush remaining graham cracker and sprinkle over top. Cover and freeze until firm. Yield: 6 servings

Fried Green Tomatoes

These are so easy and so delicious.

Slice green tomatoes.

Dip in a beated egg mixture.

Then dip egg coated tomatoes in bisquick.

Fry in oil until crisp on outside and a nice golden brown.

Salad - Green Jello Salad

1 pkg lime jello
2 c boiling water
80 mini marshmallows
1 sm can crushed pineapple, drained
1/2 c pecans
1 (8 ounce) pkg cream cheese, softened
2 T mayo

Mix jello, boiling water and marshmallows together. Add drained pineapple. Stir in nuts. Mix cream cheese and mayo with mixer. Blend this into jello mixture--I usually drop cream cheese mixture in with small spoon. Let chill.

Salad - Sour Cream Cranberry Salad

1 can jellied cranberry sauce

1 c hot water

1 c boiling water

2 pkg raspberry gelatin (small)

1 c chopped pecans

1 c sour cream

Mix cranberry sauce and hot water in blender until smooth. Dissolve gelatin in boiling water. Stir in cranberry mixture to the gelatin mixture. Add pecans to mixture. Pour 1/2 mixture in 8 inch square pan and chill until firm. Spread sour cream over chilled layer. Add remaining mixture over sour cream pouring slowly and chill until firm.

SO REFRESHING!

Appetizer - Easy Cheeseball

Easy Cheeseball

2 packages of cream cheese

1 pk of dry ranch

Mix together and chill. Serve with a variety of crackers!

Breakfast - Bran Muffins

Bran Muffins

1 1/4 c all-purpose flour

1 T baking powder

1/2 t salt

1/2 c sugar

2 1/2 c bran flakes cereal

1 1/4 c milk

1 egg

1/4 c vegetable oil

Stir flour, baking powder, salt, and sugar together. Set aside. Combine cereal and milk in large mixing bowl. Stir well. Let stand 1-2 minutes or until softened. Add egg and oil. Beat well. Add flour mixture; stir only until combined. Pour into greased 2 1/2 in muffin pan cups. Bake at 400 for 18-20 minutes.

Appetizer - Olive Cheese Nuggets

Appetizer - Olive Cheese Nuggets

4 ounces shredded cheddar cheese

4 ounces butter, room temperature

3/4 c sifted all purpose flour

1/2 t paprika

24 small pimiento stuffed olives

Blend cheese with butter. Sift flour and paprika into cheese and butter mixture. Mix to form dough. Take one teaspoon of dough and roll into a ball. Flatten in palm of hand; place one olive in center. Shape dough around olive, rolling back into a ball. Repeat with remaining dough and olives. Bake on ungreased baking sheet at 400 for 12-15 minutes. Serve hot with dip or ranch-style dressing. Makes 24

Breakfast - Apple Roly-Poly

Apple Roly-Poly



1 3/4 c all-purpose flour

1/4 c sugar

4 t baking powder

1/2 t salt

1/4 c shortening

1/4 c butter or marg

2/3 c sour cream

Filling:

1/4 c butter or marg, softened

1 c packed brown sugar

2 t ground cinnamon

6 medium Granny Smith apples, peeled, cored and coarsely shredded (about 5 cups)

Topping:

2 1/2 c water

2 T brown sugar

1 t ground cinnamon

1/2 c light cream



In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms. Roll out on a floured surface into a 15 inch x 10 inch rectangle. Spread with softened butter; sprinkle with remaining filling ingredients. Roll up, jelly roll style, starting with the long side. Cut into 12 slices. Place slices, cut side down, in a 13 x 9 x 2 baking pan. For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream. Carefully pour hot topping over dumplings. Bake, uncovered at 350 for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes) Serve warm. Yield: 12 servings



* These are absolutely delicious....but a little TIME CONSUMING to make :-)

Breakfast - Cranberry Orange Muffins

1 c Post grape nut cereal

1 c uncooked regular oats (or use minute oats)

1/2 c whole wheat flour (or you can use white flour)

1/3 c sugar

1/2 t baking soda

1/2 t salt

1/2 c buttermilk

1/4 c vegetable oil

2 large eggs

1 t grated orange rind (optional)

1/2 c orange marmelade or apricot preserves

1/2 c dried cranberries

Combine dry ingredients and make a well in center of mixture. Whisk together milk, oil, eggs and add to dry mix till moist. Fold in fruits. Spoon into paper cupcake holders. Bake 375 for 16 minutes. Cool. Makes 1 dozen. ENJOY!!!!!!!

Appetizer - Cinnamon Munch

1/3 c sugar

1 1/4 t cinnamon

4 T butter or marg

4 c Corn Chex or Rice Chex

Combine sugar and cinnamon; set aside. Melt butter over low heat. Add selected Chex cereal. Heat until all pieces are coated. Continue for 5-6 minutes. Sprinkle half of mixture (cinnamon sugar) over cereal evenly. Continue to sprinkle sugar mixture over cereal until all is covered. Heat one minute longer. Spread on paper towel to cool. KIDS LOVE THIS...and ADULTS do too! (I normally double the recipe)

Appetizer - Ranch Chicken Bites

1 pound boneless skinless chicken breasts

1/2 c ranch salad dressing

2 1/2 c finely crushed sour cream and onion potato chips

Cut chicken into bite-size pieces; place in a bowl. Add salad dressing and stir to coat. Let stand for 10 minutes. Add potato chips and toss well. Place on a greased baking sheet. Bake uncovered at 350 for 18-20 minutes or until juices run clear.

Appetizer - Chicken Wings

1 c soy sauce

1/2 c vegetable oil

1/4 c honey

1 t garlic powder

1 t crushed garlic ( I omit this)

Marinate chicken wings in sauce made of the preceding ingredients overnight...stirring them from time to time. Bake in shallow pan for 45 minutes at 375. Use crock pot to keep warm.

Appetizer - Ham Cream Cheese Balls

2 pkg (8 ounces) cream cheese, softened

1 pkg (2 -1/2 ounces) thinly sliced deli ham, finely chopped

3 green onions, finely chopped

2 T worcestershire sauce

1 c finely chopped peanuts

In a bowl, combine cream cheese, ham, onions, and sauce; mix well. Shape 3/4 inch balls. Roll in peanuts. Cover and frig. until serving.

Appetizer - Hot Chicken Dip

2 (8 ounce) cream cheese

5 ounces Franks hot sauce (I would use less unless you really like HOT stuff)

1 c ranch dressing

2 cans drained chicken breast

2 c shredded cheese

tortilla chips or crackers

Melt cream cheese with hot sauce in microwave. Stir. Mix in dressing and chicken. Put mixture in 9 x 13 dish. Place shredded cheese on top. Bake 350 for 18-20 minutes.

Appetizer - Bacon Tomato Cups

8 slices bacon, crisply cooked

1 medium tomatoe

3 ounces shredded cheese

1/2 cup mayo

1 t basil

1 - 10 ounce can refrigerated flaky biscuits (the kind that have the layers to seperate)

Preheat oven 375. Chop bacon and tomato (I just use real bacon bits most of the time). Mix all ingred. Separate each biscuit into 3 thinner biscuits. Spritz mini muffin pan and lay each biscuit over a cup and shape into cup. Fill cups with bacon mixture. Bake 10-12 minutes until golden. Remove and allow to cool

Appetizer Potato Slices

Slice potatoes with Pampered Chef Crinkle Cutter-slice as thin as possible for quick cooking time.

Lay on a bar pan. Brush with BBQ sauce. Top with bacon bits and shredded cheese.

Bake 350 for 15-20 minutes till potatoes are tender.

Serve warm.