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.

CHEX MIX

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Preparation Directions
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

PUPPY CHOW

6 cups Crispix cereal
1/2 cup peanut butter
1/2 cup butter
12 ounce chocolate chips
2 cups powdered sugar

Melt peanut butter, butter and chocolate chips together in the microwave or on the stove. Stir into cereal. Put powdered sugar in a paper sack. Put cereal mixture in and shake until well coated.

~ SPAGHETTI CASSEROLE ~

1 PACKAGE (16 OZ) ANGEL HAIR PASTA
1 1/2 POUNDS GROUND BEEF
1 JAR (26 OZ) SPAGHETTI SAUCE
2 CANS (8 OZ EACH) TOMATO SAUCE
1 CAN (10 3/4 OZ) CONDENSED CREAM OF MUSHROOM SOUP, UNDILUTED
1 CUP (8 OZ) SOUR CREAM
2 CUPS SHREDDED COLBY-MONTEREY JACK CHEESE

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. MEANWHILE IN A LARGE SKILLET, COOK BEEF OVER MEDIUM HEAT UNTIL NO LONGER PINK; DRAIN. STIR IN SPAGHETTI SUCE AND TOMATO SAUCE. REMOVE FROM HEAT.
DRAIN PASTA. COMBINE SOUP AND SOUR CREAM. IN TOW 8 INCH SQUARE BAKING DISHES LAYER HALF OF THE MEAT SAUCE, PASTA SOUP MIXTURE AND CHEESE. REPEAT LAYERS.
COVER AND FREEZE ONE CASSEROLE FOR UP TO 3 MONTHS. COVER AND BAKE THE REMAINING CASSEROLE AT 350 DEGREES FOR 55 - 65 MINUTES OR UNTIL CHEESE IS MELTED.
TO USE FROZEN CASSEROLE: THAW IN THE REFRIGERATOR OVERNIGHT. REMOVE FROM THE REFRIGERATOR 30 MINUTES BEFORE BAKING. BAKE AS DIRECTED.

Fluffy Delight Icing

Sift together
1 pound powdered sugar,
1 TBSP Fluffy Delight Icing Powder
1/4 tsp Salt

Then add:
3/4 cup Crisco
1/4 cup Water
flavor to suit.

~ CHOCOLATE SHEET CAKE ~

Sift 2 cups flour & 2 cups sugar into a large bowl.

Bring to a boil, 1 stick of Oleo & 1/2 cup shortening, 4 TBLS Cocoa, & 1 cup cold water. Pour hot mixture over flour & sugar and mix well.

Add 1/2 cup buttermilk, 1 tsp vanilla, 1 tsp soda, 1 tsp cinnamon, 1/4 tsp salt & 2 whole eggs.

Pour into well greased cookie sheet 15 1/2 by 10 1/2 ( I suggest pampered chef stoneware, makes it really moist.)

Bake at 400 for 20 minutes.

Frosting:
5 minutes before cake is done, bring to boil. 1 stick oleo, 4 TBLS Cocoa, 5 TBLS milk. Remove from heat & add 1 tsp vanilla, 1 cup of nuts & 1 pound of powdered sugar.

Spread over cake.

~ CHEDDAR MAC & HAM CASSEROLE ~

1 pkg. (14 oz) Kraft deluxe macaroni & cheese dinner
1 cup frozen peas, thawed, drained
1 cup chopped Oscar Mayer Smoked Ham
1/2 cup milk
1/2 cup Kraft shredded mild cheddar cheese

Preheat oven to 400. Prepare macaroni as directed on package. Add peas, ham and milk; mix well. Spoon into 9 inch square baking dish; sprinkle with shredded cheese. Bake 15 min. or until heated through.

~ BEEF-TOPPED BEAN ENCHILADAS ~

1 1/2 pounds ground beef
1 Medium onion
1 Jar (16 oz) Salsa
1 can (8 oz) tomato sauce
1 to 2 teaspoons ground cumin
1/8 teaspoon garlic salt
1 can (16) oz refried beans
12 flour tortillas(8 inches), warmed
1 1/2 cups(6oz) shredded cheddar cheese, divided
1 1/2 cups(6oz) shredded monterey jack cheese, divided
2 cans (2 1/4 oz each) sliced ripe olives, drained, divided

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, tomato sauce, cumin and garlic salt(I also used taco seasoning to make the meat have more flavor); cook 3 minutes or until heated through.

Meanwhile, spread 2-3 tablespoons refried beans over each tortilla. Sprinkle each with 1 tablespoon of cheddar cheese, 1 tablespoon of monterey jack cheese, and 1 tablespoom olives. Roll up.

Place seam side down in a greased 9 x 13 baking dish. Top with beef mixture. Sprinkle with remaining cheeses and olives. Bake uncovered at 350 for 20 minutes or until heated through.

~ CHOCOLATE - PEANUT BUTTER CANDY DESSERT ~

12 Oreo Chocolate Sandwich Cookies, crushed
2 Tbsp. butter, melted
1/2 cup peanut butter
2 cups cold milk
2 pakages(4 serving size each) Jello Chocolate Flavor Instant Pudding & Pie Filling
2 cups thawed Cool Whip Whipped Topping, divided
2 Tbsp. hot fudge ice cream topping
1/4 cup candy-coated peanut butter pieces.

Mix crushed cookies and butter; press firmly onto bottom of 8-inch square pan.

Place peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 minutes or until well blended(mixture will be thick). Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.

Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Store leftovers in refrigerator.

Makes 12 servings, 1 piece each.

~ SMOTHERED PORK CHOPS ~
MEGAN WELCH

1 PACKAGE(6 OZ) CHICKEN STUFFING MIX.
4 BONELESS PORK LOIN CHOPS (6 OZ EACH)
1 TABLESPOON BUTTER
4 MEDIUM APPLES, PEELED AND CUT INTO WEDGES.
1/2 CUP PACKED BROWN SUGAR
1/4 CUP WATER
1/4 TEASPOON SALT
1/4 TEASPOON GROUND CINNAMON

PREPARE STUFFING MIX ACCORDING TO PACAKGE DIRECTIONS. MEANWHILE, IN A LARGE SKILLET, COOK PORK CHOPS IN BUTTER OVER MEDIUM HEAT FOR 2-3 MINUTES ON EACH SIDE OR UNTIL LIGHTLY BROWNED. STIR IN THE APPLES, BROWN SUGAR, WATER AND SALT. BRING TO A BOIL. REDUCE HEAT; COVER AND SIMMER FOR 8-10 MINUTES OR UNTIL APPLES ARE TENDER.

TOP WITH STUFFING; SPRINKLE WITH CINNAMON. COOK, UNCOVERED, OVER MEDIUM HEAT FOR 10-12 MINUTES OR UNTIL MEAT THERMOMETER READS 160 DEGREES.

~ BROCCOLI & RICE CASSEROLE ~

2 PACKAGES CHOPPED BROCCOLI, COOKED PER PACKAGE DIRECTIONS, AND DRAINED.
1 CUP MINUTE RICE, UNCOOKED.
2 TBSP MARAGRINE.
1 TBSP ONION
½ CUP MILK
1 CAN CREAM OF CHICKEN SOUP
½ CUP ~ 4 OZ CHEEZ WHIZ OR MELTED VELVETTA
MIX ALL INGREDIENTS TOGETHER. BAKE UNCOVERED FOR 35 MINUTES AT 350. MAY BE TOPPED WITH FRECH ONIONS.

~ SWEET POTATO CASSEROLE ~

2 CUPS MASHED SWEET POTATO
2 EGGS
½ TSP NUTMEG
½ TSP CINNAMON
¾ CUP SUGAR
¾ CUP MARGARINE, MELTED
MIX, POUR INTO GREASED 8X8 BAKING DISH.
BAKE AT 400 FOR 30 MINUTES.
TOP WITH TOPPING & BAKE 10 MINUTES LONGER.
TOPPING:
½ CUP BROWN SUGAR
¾ STICK OF MARGARINE MELTED
¾ CUP CORNFLAKES, MASHED.

~ SWEET POTATOES ~

3 CUPS SWEET POATOES, MASHED
1 CUP SUGAR
½ CUP MILK
2 EGGS
1 TSP VANILLA
1/3 CUP MARGARINE
COMBINE ALL INGREDIENTS & POUR INTO 8X8 BAKING DISH.
TOPPING FOR POTATOES:
1 CUP COCONUT 1 CUP BROWN SUGAR
1 CUP PECANS, CHOPPED
1/3 CUP FLOUR 1/3 CUP MARGARINE
BLEND INGREDIENTS, SPREAD OVER POTATOES.
CAN ADD: ½ TSP CINNAOMON TO POTATOES.
BAKE AT 375 FOR 25 MINTUES.

~ TATOR TOT CASSEROLE ~

1 POUND HAMBURGER
2 CUPS CHEDDAR CHEESE
1 CAN CREAM OF MUSHROOM SOUP
MILK
TATOR TOTS, FROZEN
SALT & PEPPER
BROWN MEAT; DRAIN, ADD MUSHROOM SOUP & 1 SOUP CAN OF MILK, SALT & PEPPER ~ MIX.
LAYER TATOR TOTS IN BOTTOM OF 9X13 GREASED BAKING DISH. PUT SOUT MIXTURE OVER AND TOP WITH REMAINING TATOR TOTS SPRINKLE WITH CHEESE.
BAKE AT 350 FOR 1 HOUR.