SOFT APPLE CIDER COOKIES

1 CUP FIRMLY PACKED LIGHT BROWN SUGAR
1/2 CUP MARGARINE, SOFTENED
1/2 CUP APPLE CIDER
1/2 CUP EGG BEATERS
2 1/4 CUPS ALL-PURPOSE FLOUR
1 1/2 TEASPOONS GROUND CINNAMON(I USED APPLE PIE SPICE)
1 TEASPOON BAKING SODA
1/4 TEASPOON SALT
2 MEDIUM APPLES, PEELED AND DICED (ABOUT 1 1/2 CUPS)
3/4 CUPS ALMONDS, CHOPPED ~ (I DIDN'T USE THESE)
CIDER GLAZE (RECIPE FOLLOWS)

IN A LARGER BOWL, WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT SUGAR AND MARGARINE UNTIL CREAMY. ADD CIDER AND EGG BEATERS; BEAT UNTIL SMOOTH. WITH ELECTRIC MIXER AT LOW SPEED, GRADUALLY BLEND IN FLOUR, CINNAMON, BAKING SODA, AND SALT. STIR IN APPLES AND ALMONDS.

DROP DOUGH BY TABLESPOONFULS(I USED A COOKIE PRESS), 2 INCHES APART, ONTO GREASED BAKING SHEETS. BAKE AT 375 FOR 10 TO 12 MINUTES(I DID 10 MINUTES, 1 MINUTE TO COOL) OR UNTIL GOLDEN BROWN. REMOVE FROM SHEETS; COOL ON WIRE RACKS. DRIZZLE WITH CIDER GLAZE.
MAKES 4 DOZEN.

CIDER GLAZE:
IN A SMALL BOWL, COMBINE 1 CUP POWDERED SUGAR AND 2 TABLESPOONS APPLE CIDER UNTIL SMOOTH.

BACON SCALLOPED POTATOES

4 TBSP BUTTER
4 TBSP ALL-PURPOSE FLOUR
124 TSP SALT
1 1/2 CUPS MILK
6 MEDIUM POTATOES, PEELED AND SLICED (I COOK IN THE MICROWAVE UNTIL DONE ABOUT 10-13
MINUTES AND THEN PEEL THEM AND CUT THEM INTO CHUNKS.)
2 SMALL ONIONS, SLICED
5 BACON STRIPS, COOKED AND CRUMBLED

IN A SAUCEPAN, MELT BUTTER. STIR IN FLOUR AND SALT UNTIL SMOOTH. GRADUALLY ADD MILK. BRING TO A BOIL; COOK AND STIR FOR 2 MINUTES OR UNTIL THICKENED.

IN A GREASED BAKING DISH, LAYER THE POTATOES AND ONIONS. POUR WHITE SAUCE OVER TOP. ADD BACON AND CHEESE TO THE TOP. COVER AND BAKE AT 350 FOR ABOUT 20 MINUTES. IF NOT PRECOOKING YOUR POTATOES COOK FOR 65-70 MINUTES

NIGHT BEFORE FRENCH TOAST

1 LOAF FRENCH BREAD(LONG & THIN) - I GOT MINE AT SAMS
8 LARGE EGGS
3 CUPS OF MILK
4 TSP. GRANULATED SUGAR (I USED A LITTLE MORE)
3/4 TSP. OF SALT
1 TBSP. VANILLA
2 TBSP. BUTTER - CUT INTO SMALL PIECES
CINNAMON - I ADDED THIS TO THE RECIPE
POWDERED SUGAR

BUTTER A 9 x 13 BAKING PAN. CUT BREAD INTO 1 INCH THICK SLICES; LAYER ON BOTTOM OF PAN. IN A LARGE BOWL BEAT EGGS WITH MILK, SUGAR, SALT, VANILLA, AND CINNAMON. POUR MIXTURE OVER BREAD.
COVER WITH FOIL AND PLACE IN FRIDGE FOR 4 TO 36 HOURS.
TO BAKE UNCOVER PAN AND DOT WITH BUTTER. PUT IN OVEN, SET TEMP AT 350 AND BAKE FOR 45 TO 50 MINUTES, OR UNTIL PUFFY AND BROWN.
REMOVE AND LET STAND FOR 5 MINUTES. THEN SPRINKLE WITH POWDERED SUGAR & CINNAMON.
SERVE WITH HONEY OR SYRUP.

SERVES 8.

TORTILLA ROLL UP'S

PICKLE ROLLS:

INGREDIENTS:
1 (32 OZ) JAR DILL PICKLES
1 (8OZ) PACKAGE CREAM CHEESE, SOFTENED
1 POUND SLICED HAM
10 (6OZ) FLOUR TORTILLAS

DIRECTIONS:
SPREAD CREAM CHEESE ON ONE SIDE OF A TORTILLA. PLACE A SLICE OR TWO OF HAM OVER THIS. SPREAD ANOTHER LAYER OF CREAM CHEESE OVER THE HAM. ROLL A PICKLE UP IN THE TORTILLA AND SLICE THE ROLL INTO FINGER-FOOD SIZED PIECES. REFRIGERATE THE ROLLS IF YOU AREN'T SERVING THEM IMMEDIATELY.


HAM, TURKEY OR ROAST BEEF TORTILLA ROLLS:

INGREDIENTS:
1 (8 OZ) PACKAGE CREAM CHEESE, SOFTENED
10 HAM, TURKEY OR ROAST BEEF SLICES
SHREDDED CHEDDAR CHEESE
10 (8") FLOUR TORTILLA'S

DIRECTIONS:
SPREAD TORTILLA'S WITH CREAM CHEESE, SPRINKLE WITH SHREDDED CHEESE; TOP WITH A SLICE OF HAM DOWN THE CENTER OF TORTILLA. ROLL TORTILLA UP AND CHILL. CUT INTO FINGER FOOD SIZED PIECES BEFORE SERVING. SERVE WITH DIPPING SAUCES IF DESIRED.


SALSA TORTILLA ROLL UPS:

INGREDIENTS:
2 8OZ PKG CREAM CHEESE
1 8OZ CONTAINER SOUR CREAM
1 CUP SALSA
12 -16 LARGE THIN TORTILLAS

DIRECTIONS:
BRING ALL INGREDIENTS TO ROOM TEMPERATURE. MIX CREAM CHEESE AND SOUR CREAM IN A FOOD PROCESSOR. ADD SALSA AND STIR WELL.
SPREAD MIXTURE GENEROUSLY ON TORTILLAS. ROLL UP, AND REFRIGERATE FOR AT LEAST ONE HOUR OR UNTIL CREAM CHEESE MIXTURE SETS UP.
CUT INTO FINGER FOOD SIZED PIECES AND SERVE CHILLED.
GREAT WITH SALSA, GUACAMOLE, QUESO OR BY THEMSELVES.

PEANUT CLUSTERS

1 POUND WHITE ALMOND BARK
12 oz PKG CHOCOLATE CHIPS
1 POUND SALTED PEANUTS

MELT BARK & CHIPS IN MICROWAVE ABOUT 1 1/2 TO 3 MINUTES. ADD PEANUTS & STIR UNTIL COATED. DROP ON WAX PAPER WITH A SPOON.

PEANUT BUTTER BALLS

4 CUPS PEANUT BUTTER
6 CUPS RICE KRISPIES
2 STICKS BUTTER SOFTENED
2 POUNDS POWDERED SUGAR

MIX TOGETHER AND SHAPE INTO BALLS.

3/4 STICK PARAFFIN
8 oz MILK CHOCOLATE CHOCOLATE CHIPS
6 oz SEMISWEET CHOCOLATE CHOCOLATE CHIPS

MELT TOGETHER IN DOUBLE BOILER.
DIP BALLS INTO MELTED CHOCOLATE MIXTURE THEN DROP BALLS ONTO WAX PAPER.

PEANUT BUTTER PRETZEL BITES

Ingredients:

* 1 package (14 ounces) caramels
* 1/4 cup butter, cubed
* 2 tablespoons water
* 5 cups miniature pretzels
* 1 jar (18 ounces) Jif® Crunchy Peanut Butter
* 26 ounces milk chocolate candy coating

Directions:
In a microwave-safe bowl, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter; top with 1/2 teaspoon caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set.
In a microwave, melt candy coating; stir until smooth. Using a small fork, dip each pretzel into coating until completely covered; shake off excess. Place on waxed paper. Let stand until set. Store in an airtight container in a cool dry place. Yield: 8-1/2 dozen.