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