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!