Apple Nachos

36 caramels
1 Tbsp. water
30 large marshmallows
1/3 cup butter, cubed
4 medium tart apples, peeled and cut into 1/4 inch slices
1/3 cup chopped dry roasted peanuts
1/3 cup minature semisweet chocolate chips
3 Tbsp. Halloween (or other holiday) sprinkles

In a microwave-safe bowl, melt caramels with water; stir until smooth.

Meanwhile, in a large saucepan, melt marshmallows and butter. Arrange apple slices on a large platter. Drizzle with caramel, top with marshmallow mixture. Sprinkle with peanuts, chocolate chips and sprinkles. Serve immediately.

Leprechaun Lime Drink

1 quart lime sherbet, softened
1/2 cup limeade concentrate
2 Tbsp. sugar
2 cans (12 oz. each) of Sprite or 7-up or Ginger Ale
1-2 cups crushed ice
Lemon and Lime slices

In a large mixing bowl, beat the sherbet, limeade and sugar until blended. Stir in soda and ice. Pour into chilled glasses. Garnish with lemons and limes. Yield: 7 cups

Shamrock Sundaes

1/4 cup butter, cubed
1 square (1 oz.) unsweetened baking chocolate
1 cup sugar
1/3 cup half-and-half cream
1/4 cup corn syrup
1/2 tsp. vanilla extract
Mint Ice Cream

In a small saucepan, melt butter and chocolate over low heat. Add the sugar, cream and corn syrup; bring to a boil, stiring constantly. Boil for 1 minute. Remove from heat, stir in vanilla. Serve warm or cool over ice-cream. Yield: About 1 2/3 cup chocolate sauce

Cranberry Cream Cheese

1/3 cup whole cranberry sauce
1 (8oz.) pkg. cream cheese

Mix ingredients together in medium bowl until smooth. Makes 1 cup. Delicious served with many types of "sweet" breads like pumpkin, banana, etc. It is also tasty on bagels and toast!

Fireside Cranberry Cider

1 qt. apple cider
1 qt. cranberry juice
(can use 2 qt.'s of cran-apple juice)
2 Tbsp. brown sugar
2 cinnamon sticks
6 whole cloves

1. Place cider, juice and brown sugar in large pot.
2. Tie spices in a cheesecloth bag. (I just drop them in and spoon them out later...no bag)
3. Bring to a boil. Reduce heat and simmer 15 min.

Green Bean Casserole

1 (10 3/4 oz.) can cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
dash of pepper
4 cups cooked green beans
1 1/3 cup French's french fried onions

Mix soup, milk, soy sauce, pepper and beans and 2/3 cups onions in 1 1/2 qt. casserole.
Bake at 350 for 25 min. or until hot.
Stir.
Sprinkle with remaining onions. Bake 5 min. Serves 6.

Sour Cream Lemon Loaf

Beat together 1/2 cup sour cream, 1/2 cup veg. oil, 2 eggs, 2 tsp. grated lemon zest, 1 tsp. lemon juice; beat in a 16 oz. pound cake mix. Bake in greased 9x5" loaf pan at 350* for 1 hour. Next, stir together 1 tsp. lemon zest, 2 Tbsp. fresh lemon juice and 3/4 cup powdered sugar. Drizzle over loaf!

Banana Chocolate Chip Loaves

This one is a little bit different from the other recipe for banana choc. chip bread. It has peanut butter added!

Beat together: 1 cup sugar, 2 large eggs, 1/3 cup veg. oil, 1/2 cup buttermilk, 1 cup mashed ripe banana, and 1/4 cup creamy peanut butter; Beat in 2 cups flour and 1/2 tsp. baking soda. Stir in 1 cup mini chocoloate chips. Bake in 4 greased 3x6 inch loaf pans at 350* for 35 minutes.

Pecan Pie

1-10" pie shell
1 1/2 cups brown sugar
4 Tbsp. melted butter
2 1/2 Tbsp. flour
5 large eggs
1 1/3 cup light corn syrup
1/4 cup molasses
1 1/2 tsp. vanilla
1 1/2 cups pecan pieces

Preheat oven to 350. Combine sugar, butter, flour and eggs in bowl and whisk together. Add the syrup, molasses and vanilla. Whisk until smooth. Arrange pecan pieces in bottom of shell and pour mix over them. Bake 50-60 minutes at 350 degrees or until fillng is set in middle.

Easy Holiday Chocolate Truffles

1 (8oz.) pkg. Philly Cream Cheese, room temp.
3 cups powdered sugar
1 1/2 pkgs. (12 oz.) semisweet baking chocolates, or chocolate chips...melted
1 1/2 tsp. vanilla

Beat cream cheese in large bowl until smooth. Gradually add powdered sugar, until blended. Add melted chocolate and vanilla; mix well. Refrigerate for 1 hour. After at least 1 hour, shapt mixture into 1 inch balls (can roll in powdered sugar or nuts, etc.) Makes 5 dozen candies.

Cream of Pumpkin Soup

1 1/2 cups = 145 calories = 1 g. fat You can substitute any winter squash for the pumpkin in the recipe. It may sound gross at first, since we're used to pumpkin being sweet not savory, but it is SO yummy!

1 med. onion, chopped
1 med. celery rib, chopped
1 med. carrot, peeled and chopped
1 med. potato, peeled and diced
16 oz. can of pumpkin (or you can use 1 1/2 cups fresh pumpkin or any winter squash)
3 cups chicken broth (reserve 1/2 cup)
3 Tbsp. Wondra flour
Salt and Pepper
Bay Leaf
Crushed marjoram
Crushed thyme
(I kind of just experiment with the seasonings, using different flavors)
1/4 cup light sour cream
1 cup skim evaporated milk

Cook onion and celery until tender. Add carrot, potato, pumpkin, 2 1/2 cups broth and all seasonings. Bring to a boil, then turn down, simmer 30 min. (You can puree in blender at this point if you want) Then, stir in flour, reserved broth (stir them together first). Bring back to a boil, stirring constantly. Turn heat to low. Stir in evaporated milk and light sour cream. Heat through, but don't boil. If you use bay leaf, be sure and remove it!

Hot Turkey Sandwiches

This is perfect for after Thanksgiving when there is lots of turkey and gravy leftover!

2 Tbsp. butter
2 small carrots thinly sliced
1 med. onion chopped
1/4 cup sliced celery
Sliced cooked turkey
1 can chicken stock
2 Tbsp. flour

Cook veggies in butter. Sprinkle with flour and heat for a few seconds. Add can of chicken stock and stir until thickened into a gravy. Add sliced turkey. Serve open faced on slices of bread or leftover rolls.

Cold and Creamy Peppermint Dessert

2 pints whipping cream
1 lb. crushed peppermint candy
2 cups mini marshmallows
2 cups walnuts or pecans, chopped
1 pkg. chocolate wafer cookies (like Mother's brand Chocolate Nut)

Crush wafers and spread in 9x13 inch pan. Crush peppermint (blender works well); whip cream and fold together with peppermint. Fold in nuts and marshmallows. Pour whipped cream mixture over crumbs and freeze overnight.

Gingerbread

2 1/2 cups sifted flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. ginger
2 tsp. cinnamon
1/2 cup butter
3/4 cup brown sugar
2 eggs
3/4 cup molasses
1 cup buttermilk

Preheat oven to 350. Grease and flour 9x13x2" pan. Sift flour and sift again with spices. Cream softened butter and sugar. Add eggs one at a time. Mix well, blend in molasses and dry ingredients, alternating with buttermilk. Mix well after each addition. Pour into pan. Bake for 35-40 minutes. Serve warm with fresh whipped cream.

Banana Chocolate Chip Mini Bread

(This recipe requires 5 of those disposable small aluminum loaf pans)

1 1/2 sticks (3/4 cup) butter, softened
1 1/2 cups sugar
1 1/2 tsp. baking powder
3/4 tsp. each of baking soda and salt
3 large eggs
2 cups (about 4 large) mashed, very ripe bananas
3 cups flour
1 1/2 cups semisweet chocolate mini-chips
3/4 cup walnuts, chopped (optional)

1. Heat oven to 350. Coat insides of 5 small 5-3/4 x 3-1/4 x 2 inch disposable aluminum loaf pans with nonstick cooking spray.

2. Beat butter, sugar, baking powder, baking soda and salt in a large bowl on med. high speed 3 min. or until pale and fluffy. Add eggs 1 at a time, beating after each just until blended. Beat in bananas. Reduce speed to low and gradually add flour, beating just until blended. Stir in chocolate chips and nuts.

3. Place loaf pans on heavy cookie sheet. Divide batter evenly amongst pans. I've lost the cooking time...but I would guess less than 15 minutes.

These are perfect for giving away at holidays. Cool the loaves then wrap in saran wrap and raffia with little note.

Pumpkin Silk Pie

Crust:
1 cup quick or old-fashioned uncooked oats
3/4 cup flour
1/2 cup (1 stick) butter, melted
1/4 cup firmly packed brown sugar

Filling:
2-8oz. pkg. cream cheese, softened
1-16oz. can pumpkin (1 3/4 cups)
1 1/2 cups powdered sugar
2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
2 cups cool whip
1/4 cup coarsely chopped pecans (optional)

Heat oven to 375. Lightly grease 9 inch pie plate. For crust, combine all ingredients; mix well. Press mixture evenly onto bottom and sides of prepared pie plate. Bake 12-15 minutes or until golden brown. Cool completely.

For filling: In large mixing bowl, combine first seven ingredients. Beat on med. speed until smooth, about 1-2 minutes. By hand, gently fold in whipped topping. Spread fillig into preapred crust. Top with pecans if desired. Chill at least 3 hours or overnight.

1/10 of pie is 470 cal., 30 g. fat, 2 g. fiber

Holiday Caramels

1 1/3 cup Karo syrup
1/2 lb. butter
1 pint heavy cream
2 cups sugar
Nuts (optional)

Combine ingredients in heavy sauce pan on high heat--stirring constantly. Bring to a boil. Continue boiling for 7 minutes. Turn heat to medium, cook to soft ball stage (if you don't have a candy thermometer, put a dollop of mixture into a bowl of cold water, it should form a soft ball when ready...) Put in square buttered pan. Refrigerate for 2 hours. Warm to room temperature and cut and serve.

Mom's Cheeseball

Jared's Moms recipe...

1 lb mild cheddar, grated
1 lb cream cheese (2 boxes)
1 clove garlic, crushed
1 TB grated onion
1 TB worchestershire sauce
about ½ cup finely chopped nuts

1. Mix all well and roll all into a ball (except nuts).
2. Roll ball in nuts.
3. Let flavors blend in fridge so make it the day before you want to serve it.

Gingerbread Cookie Kids

2 sticks butter, softened (1 cup)
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
3 1/3 cups all-purpose flour
1 1/2 cups quick or old fashioned, uncooked Quaker oats
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/2 tsp. baking soda
1/4 tsp. salt

Beat together butter and sugar until creamy. Add molasses and egg; beat well. Add combined flour, oats, spices, baking soda and salt; mix well. Divide dough into 2 portions for easier handling. Cover and chill 2 hours.

Heat oven to 350. Roll out dough to 1/4" thickness on lightly floured surface. Cut with 5 inch gingerbread men cookie cutter. Bake on ungreased cookie sheet 8-10 minutes or until cookies are set. Cool 1 minute on cookie sheet; remove to wire rack. Cook completely before decorating. Makes 20 1 inch cookies.

Perfect Pecan Pie

1 cup Karo corn syrup
3 eggs, slightly beaten
1 cup sugar
2 Tbsp. butter, melted
1 tsp. vanilla
1 1/4 cup pecans (I like mine chopped up)
1 Deep Dish Pie Shell (unbaked)

Stir first five ingredients together, then mix in pecans. Pour into pie crust. Bake at 325 for 55-60 minutes.