APPLESAUCE OAT MUFFINS
2 c. Cheerios
1 1/4 c. HyVee flour
1/3 c. HyVee brown sugar
1 tsp. HyVee ground cinnamon
1 tsp. baking powder
3/4 tsp. baking soda
1 c. HyVee applesauce
1/3 c. skim milk
1/2 c. raisins
3 tbsp. HyVee vegetable oil
1 egg white

Crush Cheerios (makes 1 cup). Heat oven to 400 degrees. Grease bottom only of 12 muffin cups. Mix cereal, flour, brown sugar, cinnamon, baking powder and baking soda in large bowl. Stir in remaining ingredients just until moistened. Bake 12-18 minutes.

HELLO DOLLIES
from COOKS.com

• 1 1/2 c. HyVee semi-sweet chocolate chips
• 1 stick HyVee butter
• 1 c. crushed HyVee saltine crackers
• 1 c. chopped pecans
• 1 c. shredded coconut
• 1 can HyVee sweetened condensed milk

Melt butter and pour into a 13x9 baking dish, then layer cracker crumbs, nuts, coconut, chocolate chips.

Pour sweetened condensed milk over top. Bake at 350 degrees for approximately 30 minutes or until top starts turning brown. Cool. Cut into squares.

CARAMEL CHOCOLATE CRUNCH
from COOKS.com

• 2 sticks HyVee butter
• 1 c. firmly packed HyVee brown sugar
• 12 oz. pkg. HyVee semi-sweet chocolate chips
• 3/4 c. finely chopped nuts
• Unsalted saltine crackers

Bring to boil for 3 minutes the butter and brown sugar. Arrange saltines on unbuttered cookie sheet in a single layer. When butter and sugar have boiled 3 minutes, remove from stove and pour over crackers evenly. Place in oven at 400 degrees for 5 minutes. Remove and turn off oven and close oven door.

Sprinkle chocolate chips over bubbly mixture and return to turned off oven for 5 minutes. Remove and smooth chocolate like frosting. Sprinkle nuts all over. Cool and break.

--------- 2006 Thanksgiving Recipes -----------

Roasted Butter Herb Turkey

from Sandra Lee on the Food Channel

• 3/4 cup butter, softened
• 1 1/2 teaspoons poultry seasoning
• 2 tablespoons garlic herb sauce mix (recommended: Knorr)
• 1 1/2 teaspoons crushed garlic
• 1 (32-ounce) bag celery and carrot party sticks
• 2 large onions, large dice
• 1 (32-ounce) container low-sodium chicken broth
• 12-pound turkey, thawed if necessary
• 1 tablespoon salt
• 1 tablespoon pepper
• 3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary)
• 1 lemon, thickly sliced

In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.

Preheat the oven to 450 degrees F.

Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.

Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.

Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.

Traeger Wild Turkey

from Ron Deets

1 10-12 lb. fresh or frozen turkey
1 lb. butter
1 c. turkey or chicken broth
1/2 c. Wild turkey whiskey
1 T. garlic powder
2 t. black pepper
1/2 c. Traeger BBQ Rub
1/4 c. liquid smoke

Thaw out turkey and rinse in cold water. Remove giblets from inside. Cook giblets in 4 cups water until reduced to 1 cup of broth. Set aside. Put turkey into a five gallon container; add Traeger BBQ Rub, liquid smoke and fill rest of container with water. Refrigerate for 8 -10 hours. Melt butter, add it and garlic powder to broth, mix well. Remove turkey from container; add pepper to cavity of turkey. Using a meat injector inject broth mixture deep into turkey in several places. Start your Traeger, swith to "high." cook turkey for 1 1/2 hours, reduce to "smoke" and cok for 6 hours, basting turkey with Wild Turkey. Remove from grill when internal meat temperature reaches 175 degrees.

MAPLE PECAN PORK LOIN

from Ron Deets Traeger Cookbook

6 lb. pork loin-cut, rolled & tied
2 med. sized onions, finely chopped
1 1/2 c. maple syrup
1/2 c. ketuchup
1/2 c. apple cider vinegar
2 c. pecans, coarsely chopped
1/4 c. lemon juice
2 T. butter, melted
2 T. olive oil
2 t. lemon zest, grated
1/2 t. pepper sauce
1 T. Traeger Chicken Rub

Melt butter; add onion and saute until golden brown. In a glass bowl, add onions and pecans mix thoroughly, and add maple syrup, ketchup, vinegar, lemon juice, pepper sauce and olive oil. Place mixture in refrigerator overnight. The next day, drain pecans and onions through a sieve. Unroll pork loin so that it is flat; arrange pecan/onion mixture in a line in the middle of the loin. Hold back the liquid for mopping. Roll up loin and retire with kitchen string. Start your Traeger, switch to "medium." Place loin on grill and cook for approximately 1 1/2 hours, and then switch to "smoke" for 1 1/2 hours. At this point, begin mopping the loin with the sauce mixture. Mop every 20 to 30 minutes. Continue to do this until internal meat temperature reaches 165 degrees. Remove from grill and serve hot.

Sweet Potato Casserole

from Alison

2 1/2 c. yams (or 2 large cans of yams, drained)
3/4 c. margarine
1 c. evaporated milk
1 t. vanilla
1 c. sugar
2 eggs
1/2 t. nutmeg
1/2 t. cinnamon

Preheat oven to 400. Beat above ingredients together and pour in 9x13 baking dish. Bake 20 minutes

Add topping:

1 c. crushed Cracklin Oat Bran
1/2 c. brown sugar
3/4 stick melted butter
1/2 c. chopped pecans

Mix topping ingredients into melted butter and spread over yam mixture. Bake an additional 15 minutes at 400 degrees.

Scalloped Potatoes

from Jan Gsell

2 lbs. frozen hash browns
1/2 c. margarine
1 T. salt
1/2 t. pepper
2 T. minced onion
10.5 oz. can Cream of Chicken Soup
1 pint sour cream
2 c. grated Velveeta Cheese

Topping
1/4 c. margarine
2 c. cornflakes

Thaw potatoes. Melt margine. Mix all ingredients together. Put in greased pan. Top with cornflake mixture. Bake for 1 hour at 350 degrees.

Slow Cooker Stuffing

from Peter Mimick

3/4 c. butter
1/4 c. chopped parsley
12 c. toasted bread cubes
1 c. chopped onion
2 t. poultry seasoning
2 eggs, beaten well
1 c. chopped celery
1/2 t. salt
4 c. chicken stock
8 oz. fresh mushrooms
dash of pepper
1 lb. browned sausage

Apple & Onion Stuffin Muffins

from Rachael Ray (made by Walker Steiner)

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle

Preheat oven to 375 degrees F.

Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.

Butter 24 muffin cups liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

Sharp Cheese Walnut Patties

from Lori Berlin

2- 10.75 ounce cans of Mushroom soup
3/4 cup water
2 cups sour cream

Mix together and set aside.

3 tablespoons chopped parsley
1/3 cup milk
3 cups Pepperage Farm breadstuffing
1 1/2 cups chopped walnuts
1 1/2 cups grated sharp cheddar cheese
3 tablespoons finely chopped onion
2 beaten eggs.

Combine the above ingredients and shape into balls or patties. Place in a greased 8 ? X 11casserole dish and cover with the mushroom sauce. Top generously with additional grated sharp cheddar cheese.

Bake @ 350 for 30 minutes (or until bubbly) uncovered.

Garlic and Herbed Early Peas and French Beans

submitted by Sue Rempter from Sandra Lee's Semi-Homemade

1 (16-ounce) bag frozen French cut beans
1 (16-ounce) bag frozen early harvest peas
4 strips bacon, chopped
1 cup red onions, slivered
1 1/4 cups half-and-half
1/4 cup cognac
1 (1.6-ounce) packet garlic herb sauce mix (recommended: Knorr)
Salt and pepper

Combine frozen green beans and peas in a microwave-safe bowl. Add 1 tablespoon water, cover and heat on high or 8 to 10 minutes, stirring once.

In a large saucepan, brown chopped bacon. Remove all but 1 tablespoon of bacon fat from the pan and add onion slivers, saut? until softened. Add half-and-half and cognac to pan and whisk in garlic herb sauce mix. Bring to a boil, stirring constantly. Reduce heat and simmer until thickened.

Drain green beans and peas. Add to pan with the sauce and stir. Season with salt and pepper, to taste.

BROCCOLI - CORN BAKE

by Brenda Milander

• 1 ( 16 oz.) can cream-style corn
• 1 (10 oz.) pkg. chopped broccoli (frozen, but thawed)
• 1 egg, beaten
• 1/2 cup. Saltine crackers, crushed
• 1 Tbsp. onion (minced)
• 2 Tbsp. margarine, melted
• 1/2 tsp. salt
• 1/4 tsp. pepper

Combine all these ingredients and pour into one quart buttered casserole dish.

1/2 cups more of crushed saltine crackers (crushed)
4 Tbsp. melted margarine

Sprinkle over the top.

Bake uncovered, at 350 degrees for 35 to 40 minutes or until well heated. Serves 4 to 6 people.

Pilgrim's Bread

by Nathan Witt

Combinge in a bowl:
1/2 c. yelow cornmeal
1/3 c. brown sugar
1 T. salt

Stir gradually into:
2 c. boiling water

Add:
1/4 c. oil
Cool to lukewarm

Dissolve:
2 pkg. dry yeast in 1/2 c. warm water
Add yeast to cornmeal mixture.

Beat in:
3/4 c. whole wheat flour
1/2 c. rye flour

By hand stir in:
up to 5 cups unbleashed white flour

Turn onto lightly floured surface. Knead until smooth and elastic. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double. Punch dough down; turn out onto lightly floured survace. Divide in half and knead a second time for 3 minutes. Shape dough into 2 loaves and place in greased pans. Cover and let rise again in warm place until double in bulk. Bake at 375 degrees for about 45 minutes.

Pumpkin Roll with Vanilla Cream and Caramel Glaze

by Michele Reeves

Cake:
1/4 c. powdered sugar
2tsp. pumpkin pie spice
1/2 tsp. each, baking powder and baking soda
1 c. all purpose flour
4 large eggs
3/4 c. sugar
1 c solid pack pumpkin

Filling:

2/3 c. shortening
1 stick cold butter, cut into slices (1/2 c.)
3 c. powdered sugar
1/3 c. Evaporated milk
1 tsp. vanilla extract
Pinch of salt
1 tsp pumpkin pie spice

Topping:

Caramel Sundae Syrup
1/4 c. toasted sliced almonds

Cake:
Preheat oven to 375 degrees. Sift powdered sugar generously over clean
towel. Spray 15X10X1 jelly roll pan with no-stick spray. Line with waxed
paper and spray with no-stick spray. Combine pumpkin pie spice, baking
soda, baking powder and flour in a samll bowl. In a large mixing bowl, beat
eggs with electric mixer until thick. Gradually add sugar and pumpkin, and
then flour mixture. Once flour is incorporated, beat 1 minute more. Spread
batter evenly into pan. Bake for 9-12 minutes or until a toothpick inserted
in the center comes out clean. Immediately loosen cake edges and invert
onto towel. Carefully remove waxed paper. Roll cake in towl beginning at
narrow end. Cool cake completely on wire rack. Unroll cake, spread filling
evenly to edges of cake. Re-rollcake, wrap in plastic wrap and refrigerate
for a few hours before serving.

Filling:
Combine shortening and butter in a small deep mixing bowl. Beat with an
electric mixer on high speed until smooth and fluffy. In a spereate bowl
combine powdered sugar, evaporate milk, vanilla extract, salt and pumpkin
pie spice (if desired). In a medium bowl on low speed until well combined.
Add shortening mixture to powdered sugar mixture. Beat on high speed of
mixer just until stiff peaks form. Cover and refrigerate.

Topping:
Drizzle cake with caramel syrup and sprinkle with toasted almonds. Serve
slices with additional syrup.

Special K Bars

by Amy Barnhill
1 c. brown sugar
1 c. light karo syrup
1 1/2 c. peanut butter
1 t. vanilla
6 c. Special K cereal
1/2 of a small bag semi sweet chocolate chips
1/2 of a small bag butterscotch chips

Place sugar, vanilla and karo syrup in saucepan and bring to a boil. Add peanut butter and mix thoroughly. Place cereal in large mixing bowl. Pour mixture over cereal and mix well. Place in 9x13 pan. Heat over hot water butterscotch and chocolate chips. Melt completely then spread over cereal mixture and let cool before serving.

Grandma Goe's Cranberry Salad

by Joey Wartig

1 pkg. fresh cranberries (ground)
3/4 c. sugar
Put in bowl overnight

Next morning:
Add 1 large can crushed pineapple (drained)
Add 1/2 bag mini marshmallows
1 small container of Cool Whip

Mix all together - Enjoy!

Apricot Salad

from Chris Johnson (prepared by Kelly Vitosh)

1 can apricot halves, cut into pieces (drained, save juice)
1 box jello instant vanilla pudding
8 oz. Cool Whip
Marshmallows
Optional: 1 can crushed pineapple or mandarin oranges

Mix all ingredients. Refrigerate until ready to serve. Stir, may ned to add saved juice if too dry.

Crockpot Holiday Wassail Punch

--------------------------------

6 (1/2" thick) HyVee Fresh Cut Pork Rib Eye Chops
Salt & pepper
3 1/2 c. applesauce
1/2 c. HyVee seedless raisins
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
8 oz. pkg. wide noodles

Season pork chops with salt and pepper. Brown in heavy skillet, remove and keep warm. Combine applesauce, raisins, salt, spices in skillet and simmer 10 minutes, stirring occasionally. Meanwhile, cook noodles in boiling salted water until tender; drain. Add fruit mixture to noodles, mix well. Arrange in large greased 2 quart casserole. Top with browned chops, cover and bake 1 hour or until tender at 325 degrees.

DPQ Sauce (Dr. Pepper BBQ Sauce)

PREPARATION:

Blend all ingredients in a blender on stir for about 2 minutes. Store sauce in a tightly sealed container. Refrigerate (will keep for several weeks refrigerated). Shake well before using.

Dr. Pepper Glazed Pecans recipe

1/2 tablespoons HyVee butter or margarine
1/2 cup Dr. Pepper
1 cup HyVee brand pecan halves

Melt butter in small saucepan and add Dr. Pepper. Bring to the simmering point, then add pecans and simmer for 15 minutes or until Dr. Pepper evaporates, stirring frequently.

Pour pecans over cookie sheet and bake at 275 degrees F for 40 minutes or until crisp, turning at least every 10 minutes while baking.

APPLE CINNAMON BUNDT CAKE

from Dave Freudenberg - Floral Expressions

Blend together: DO NOT USE MIXER, MIX TOGETHER BY HAND
2 cups flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1-2 tsp. cinnamon

Melt 2 sticks of butter, in a large bowl. Add 1 1/2 cups light brown sugar, stir till well blended then add 4 eggs and blend well.
Add the dry ingredients, stirring until just blended, then add 6 sliced apples, and stir until mixed. Mixture will be very thick.
Pour into 12 cup bundt pan. Bake @350 degrees for 50-60 minutes.
Cool on rack for 15-20 minutes before removing from pan.
Great warm! May be topped with glaze after cake has cooled.

Chocolate-Peanut Caramel Apples

1. Rinse and dry 5 apples. Insert a craft or popsicle stick halfway into the stem end of each apple. Line a baking sheet with plain parchment paper or wax paper that has been generously coated with butter.

2. In a bowl set over a pan of simmering water, combine 14 ounces (about 50 pieces) unwrapped soft caramels and 2 tablespoons water. Stir frequently until melted and smooth.

3. Holding the stick, dip each apple one at a time into the caramel about three-quarters of the way. Swirl to coat evenly.

4. Hold stem side up and use a knife to scrape excess caramel off the bottom of apple back into bowl. Place apples on the parchment paper or buttered waxed paper and refrigerate until caramel is firm, about 5 minutes.

5. Return pan of water to a boil; remove from heat. Place 10 ounces semisweet or bittersweet chocolate in another bowl and set over pan. Stir frequently until chocolate is melted and smooth.

6. Dip the bottom half of each apple in chocolate, turning to coat evenly. Hold stem side up and use a knife to scrape excess chocolate off bottom of apple and back into bowl. Place each coated apple on the parchment paper or buttered waxed paper and refrigerate until chocolate is slightly set, about 10 minutes.

7. Place 1 cup chopped unsalted peanuts on a plate. Roll bottom third of each apple in peanuts to coat. Refrigerate until chocolate is firm, about 15 minutes.

Burrito Bananas Foster

from the USA Weekend

INGREDIENTS:

Bannock

BY RICK MORTIMER

Bannock is simple. Basically it is just a pan fried bread dough. Lots of leeway in this recipe. Use your imagination with it. It can't be hurt!

• 3 cups Flour
• Teaspoon Baking Powder
• Pinch Salt
• 1/4 cup of Vegetable oil
• Enough water to mix into a paste-like dough
• Lard or fat

Melt lard in bottom of fry pan, 1/4" deep and add more later if needed.

Mix ingredients, (minus lard) Knead for about 10 minutes. Divide up and flatten into 5 inch rounds.

Put it in the pan of hot grease and cook away! Cook until golden and flip.

Can be embellished with shredded cheese mixed into dough. Or cinnamon and raisins. Or wild blueberries. Also good with butter and syrup.

Can also be baked. Grease bottom and sides of a bread pan, and place in oven at 400 degrees for 15 to 20 minutes.

Swenson Stew

Included in the Nebraska Life Cookbook that will be available after Thanksgiving.

?If ever there was a food that stirs memories of being a kid, this is it,? writes Karen Schoenike of Oconomowoc, Wis. She grew up in the Nebraska Panhandle town of Bushnell. ?Neither summer nor family reunions would be complete without it. When I smell it cooking, I am immediately transported back to summer nights spent lighting fireworks, catching nightcrawlers with my cousin and spending mornings around the breakfast table with many aunts and uncles.?

Makes 6-8 servings

2 cups wide noodles
4 cups water
1 tsp salt
1 lb ground beef
1 cup chopped onion
4 cups tomato juice (V-8 works well)
1 cup chopped celery and leaves
1 Tbsp Worcestershire sauce
? tsp rosemary
1 tsp garlic
Salt and pepper

Cook noodles until tender in boiling water with 1 tsp salt added. Drain. Brown beef and onion. Add to noodles along with remaining ingredients in saucepan. Salt and pepper to taste. Simmer not less than 15 minutes or until heated through. This is good cold, also.

Elvis Gooey Butter Cakes
(from the Food Network)

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted
Mint leaves, for garnish
Whipped cream, for garnish

Filling:
1 (8-ounce) package cream cheese, softened
3 eggs
1 teaspoon vanilla
1/2 cup peanut butter
1 whole banana
8 tablespoons (1 stick) butter
1 (16-ounce) box powdered sugar

Preheat the oven to 350 degrees F.

Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 by 9-inch baking pan. Prepare the filling.

Beat the cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter; beat. Add the banana and butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a mint leaf and dollop of whipped cream

Brownie Biscotti

1/3 cup butter
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1 3/4 cups all-purpose flour
1/2 cup mini semisweet chocolate chips
1/4 cup chopped walnuts
1 egg yolk, beaten
1 tablespoon water
2 teaspoons baking powder

Beat butter until soft, then add sugar and baking powder. Beat in eggs and
vanilla extract. Add cocoa and as much flour as you can by mixer. Add the
remainder by hand. Stir in chocolate chips and nuts.

Divide dough into two equal parts. Shape into 9 x 2 x 1 inch loaves. Place on
sheet 4 inches apart. Brush with mixture of water and yolk.

Bake at 375 degrees F for 25 minutes. Cool on sheet for 30 minutes.

Cut loaves into thick slices diagonally. Lay cut side down and bake at 325
degrees F for 15 minutes. Turn over and bake other side for 10 to 15 minutes
until dry. Cool. Store in an airtight container.

HOPPING JOHN CASSEROLE

From Hee Haw's Truck Stop Recipes

2 15-ounce cans Black-Eyed Peas
1 tsp Salt
2 cups Cold Water
Dash Cayenne Pepper
4 Slices Bacon, in 1-inch pieces
1 tsp Bacon Drippings
1 cup Uncooked, long-grain Rice
? cup Chopped Onion

Drain peas and reserve liquid. In another saucepan combine uncooked rice, cold water and salt. Cook over high heat for 5 minutes, reduce heat, cover tightly and simmer for 15 minutes or until most of the water is absorbed and the rice is almost tender. While the rice is cooking, cook the bacon pieces and the onion in a skillet until the bacon is lightly browned and the onion is transparent. Preheat oven to 350˚. Lightly grease a 1 ? quart casserole dish. Combine drained peas, ? cup of the liquid from the peas and the rice. Pour cooked bacon, onion and bacon drippings over rice and peas. Cover tightly and bake 20 minutes.

Whiz-Bang Banana Muffins

1 cup flour
1/2 cup quick oatmeal
1/4 cup brown sugar
1 Tb baking powder
1/2 tsp ground cinnamon
1/8 tsp salt
Nonstick cooking spray or shortening
1/3 cup milk
1 egg
2 Tb cooking oil
1 large ripe banana, cut up

Preheat oven to 400 degrees. In a large mixing bowl, stir together the flour, oatmeal, brown sugar, baking powder, cinnamon and salt. Set aside. Lightly coat muffin pan with cooking spray or grease with shortening. In a blender, combine milk, egg and oil. Cover and blend smooth. Add banana and blend into mixture. Pour into dry ingredients and stir just until well moistened. Fill muffin pans 2/3 full. Bake for about 20 minutes or until toothpick in center comes out clean. Makes 10-12.

APPLE GOODIE
From the Nebraska State Capitol Kitchen

Mix thoroughly and let stand:
4 cups sliced apples
1 cup sugar
1 rounded Tb flour
1/4 tsp salt
1 tsp cinnamon

Combine and crumb together:
3/4 cup oatmeal
3/4 cup flour
3/4 cup light brown sugar
1/4 tsp soda
1/4 tsp baking powder
1/3 cup melted butter

Put apple mixture into baking dish and add water to barely cover. Put oatmeal mixture on it. Bake slowly until done, 1 hour at 350 degrees. Serve warm with thick country cream or ice cream (butter crunch is great with it).

BARBARA BUSH'S LEMON BARS

1 cup margarine
2 cups confectioners' sugar
2 cups all purpose flour
4 tsp lemon juice
2 lemons (grated rinds only)
4 eggs, well beaten
2 cups sugar
1 tsp baking powder
4 tsp flour
1 cup shredded coconut

Mix margarine, confectioners' sugar and flour. Spread in 15x10 inch jelly roll pan. Bake at 350 degrees for 15 minutes until pale tan. Cool. Mix remaining ingredients. Pour over crust. Bake for 25 minutes. Cut into bars.

RHUBARB CRISP
Angie's Grandma Richard's recipe

6 cups rhubarb, diced
2/3 cup light brown sugar
2 Tb melted butter
3 Tb flour
1 tsp cinnamon

Topping:
1/2 cup flour
1 cup quick oatmeal
1 cup light brown sugar
1/2 cup melted butter

Preheat oven to 400 degrees. In a bowl, combine rhubarb, brown sugar, butter, flour and cinnamon. Spoon into a buttered medium casserole dish. Combine the topping ingredients. Sprinkle evenly over rhubarb mixture. Bake 30 to 40 minutes. Test center to make sure rhubarb is cooked.

BUTTER CAKE

1 1/2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 cup butter
1 cup white sugar
2 eggs
1 tsp vanilla
3/4 cup milk

Preheat oven to 350 degrees. Sift together the flour, salt and baking powder. Cream the butter and blend in the sugar, eggs and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour into 8-inch pan (we made cupcakes). Bake for 50-55 minutes (our cupcakes took about 15) or until cake springs back lightly when touched.

BLACK AND WHITE CUPCAKES

1 3/4 cups flour
2 cups granulated sugar
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk (or sour milk - add milk to 1 Tb vinegar to make 1 cup)
2 large eggs
1 cup boiling water
1/2 cup vegetable oil
1 tsp vanilla

Heat oven to 350 degrees. Combine dry ingredients in large bowl. Add buttermilk, eggs, water, oil and vanilla. Beat on medium speed for 2 minutes. The batter will be thin. Fill lined muffin cups 2/3 full with batter. Bake 15 minutes or until toothpick comes out clean. Cool and frost.

Vanilla Frosting: Beat 1/4 cup softened butter, 1/4 cup shortening and 2 teaspoons vanilla. Add 1 cup powdered sugar and beat until creamy. Add 3 cups powdered sugar alternately with 3-4 tablespoons milk, beating to spreading consistency. (We doubled this and used it for our white and our chocolate cupcakes)

LYDEE JO'S SCOTCHAROOS

1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 cups rice crispies
1/2 bag chocolate chips
1/2 bag butterscotch chips

Melt sugar, corn syrup and peanut butter together in microwave. Heat 1 minute. Stir. Heat another minute and stir. Add rice crispies. Lightly coat a jelly roll pan with nonstick cooking spray. Press rice crispy mixture into pan. Melt chips together in microwave, about 1 minute. Spread over bars. Allow to set before cutting.

LAURITA'S HO-HO BARS

1 stick oleo, melted
1/2 cup oil
1 cup water
1 Tb cocoa
1 tsp baking soda
1/2 cup buttermilk or sour milk
2 cups flour
2 cups sugar
2 eggs
1 tsp vanilla

Cream sugar, oleo, oil, eggs and vanilla. Add cocoa, baking soda, water, buttermilk and flour. Beat until mixed well. Bake in greased cookie sheet (11x15) at 350 degrees for 25-30 minutes. Let cool well.

Beat 1 cup sugar, 1 cup butter flavored Crisco, 1/2 cup milk, 1 Tb water, 1/2 tsp salt and 1 tsp vanilla for 5 minutes. Add 1 cup powdered sugar. Spread on cooled cake.

Combine 1 cup sugar, 6 Tb oleo and 6 Tb milk in a small saucepan. Boil for 1 minute. Remove from stove and add 1 pkg milk chocolate chips. Stir until it's starting to get thick. Spread over the filling.

OLD FASHIONED BUTTERSCOTCH COOKIES

1/2 cup butter
1 egg
3/4 cup brown sugar
1 Tb milk
1/2 tsp vanilla or almond extract
1 1/4 cup flour
1/4 tsp salt
1/4 tsp baking powder

Melt butter and add brown sugar; dissolve well. Add egg and vanilla; beat well. Add milk, flour, salt and baking powder. Mix and drop by teaspoonfulls onto a greased cookie sheet one inch apart. Bake at 375 degrees 8 minutes or until light brown.

SNOW ICE CREAM

1 gallon snow
1 cup white sugar
1 Tb vanilla extract
2 cups milk

Stir sugar and vanilla into snow. Stir in milk to desired consistency. Serve immediately.

MEXICAN DOUBLE CHOCOLATE CHOCOLATE CHIP COOKIES

1 cup flour
1/2 cup unsweetened Dutch-process cocoa powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp coarse salt
1/8 tsp finely ground black pepper
1/4 pound coarsely chopped good-quality dark chocolate
1/2 cup unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp pure vanilla extract
3/4 cup semisweet chocolate chips

Preheat oven to 325 degrees. Whisk together the flour, cocoa powder, cinnamon, baking soda, salt and black pepper. Set aside. In a small heatproof bowl set over a small saucepan of simmering water, melt the coarsely chopped chocolate with the butter. Let cool slightly. In the electric mixer fitted with a paddle attachment, combine the melted chocolate mixture with the sugar, eggs and vanilla. Mix on medium speed until combined. Reduce speed to low and gradually add the flour mixture. Fold in the chocolate chips. Line a cookie sheet with parchment paper. Using a 1 1/2 inch ice cream scoop, drop scoops of the cookie dough onto the parchment paper, spacing 2 inches apart. Bake the cookies for about 15 minutes, until they look flat and the surfaces crack (cookies should still be soft in texture). Let the cookies cool on the parchment on wire cooling racks. Store at room temperature for up to 3 days. Makes about 3 dozen.

BETTER BUTTERMILK BISCUITS

1 1/4 c all purpose flour
1 1/2 Tb sugar
2 Tb baking powder
1/2 Tb baking soda
1/3 Tb salt
3 Tb lard
2 Tb Crisco
1 cup chilled buttermilk

Sift flour, baking powder, soda and salt into a large glass bowl. Repeat 3 times. Blend in lard and shortening, work in with a large fork until a course mixture is formed. Add buttermilk and blend in until dough becomes sticky. Pour dough out onto a bread board or lightly floured counter and knead approximately 6 times. Lightly roll out dough to 1/2 inch thickness and cut into 3 inch biscuits with a cutter. Place on a cookie or baking sheet. Start your Traeger and switch to high. Place sheet on grill and cook for approximately 10 minutes or until light brown in color. Serve hot.

Sausage Gravy

1/4 cup sausage drippings
1/4 cup flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper

To the sausage drippings in the skillet, add the flour. Cook and stir over medium heat 5 to 10 minutes or until mixture starts to turn golden. Slowly add milk, stirring constantly. Add salt and pepper. Cook gravy until it boils and thickens. Sausage pieces may be added to gravy. Serve over warm biscuits.

BREAKFAST CASSEROLE

1/2 lb sausage
2 lbs frozen hashbrowns, no oil added
2 cups low-fat milk
1/4 cup grated Parmesan cheese
2 Tb maple syrup
2 Tb green onion, chopped fine
6 eggs
1/2 tsp dry mustard
2 slices American cheese, diced cooking spray

Over medium heat, saute sausage until browned. Add maple syrup and cook for one minute, stirring sausage until well coated with syrup. Arrange as a single layer in a greased 9x13 pan. Add a layer of hashbrowns. In a medium bowl, mix milk, eggs, mustard and pepper. Pour over hashbrowns. Sprinkle cheese on top. Start your Traeger and switch to medium. Place dish on grill and bake for 1 hour or until center part of casserole sets up. Sprinkle green onions on top. Remove from grill and allow to cool for 10 minutes before cutting into squares.

DULCE DE LECHE BLONDIES

1 cup butter, softened
1 cup brown sugar, firmly packed
2 eggs
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 package (14 oz) caramels
1/2 cup evaporated milk

Beat butter and sugar until creamy. Add eggs and vanilla and beat about 30 more seconds or until smooth. Gradually stir in flour, baking soda and salt. Mix until well blended. Spread half to two-thirds of the mixture in a greased 9x13 pan. Bake at 350 degrees for 7 to 8 minutes. Cool on wire rack for 5 minutes. Meanwhile, melt caramels in evaporated milk in a nonstick pan over low heat. Reserve 2 tablespoons and pour remaining caramel over bottom layer. Drop dollops of remaining dough over caramel layer; swirl slightly with knife. Bake 25 minutes or until golden brown. Cool in pan on wire rack. Drizzle with remaining caramel.

FRUIT GELEES

Flourless cooking spray for greasing
3/4 cup frozen juice concentrate (sweetened or unsweetened)
3/4 to 1 1/4 cups water
Two 1 3/4 ounce packets (8 teaspoons) powdered fruit pectin
1 teaspoon baking soda
2 cups sugar, plus extra for coating
1 1/3 cups light corn syrup
1/2 teaspoon fruit extract or oil
1/2 to 3/4 teaspoon citric acid, or as needed
Food coloring as needed (optional)

Lightly coat a 9x13 cake pan with cooking spray, line with parchment paper and coat the parchment lightly with cooking spray. Put the juice concentrate in a large saucepan. If using cranberry juice cocktail, add 3/4 cup water; for other juices, add 1 1/4 cups water. Add the pectin and baking soda. In a second large saucepan, combine the sugar and corn syrup. Bring the contents of both saucepans to a boil over medium-high heat. The pectin mixture will foam up as it comes to a boil. Reduce the heat to medium and stir both mixtures for 8 minutes. Gradually add the juice-pectin mixture to the sugar mixture, stirring constantly. Continue to boil for one minute more. Remove the saucepan from the heat and stir, adding a few drops of fruit flavoring (extract or oil) and/or about 1/4 teaspoon citric acid for tartness, and a few drops of food coloring, if desired. Spoon a little of the mixture onto a plate and taste it when it has cooled slightly. Adjust the flavor with a few more drops of flavoring or citric acid, if desired. Pour into the prepared pan. Set the pan on a level surface and let it cool until the candy is firm enough to cut into pieces - about two hours at room temperature. Scatter a thin layer of sugar on a jellyroll pan. Coat a pizza cutter, kitchen scissors or decorative cutters with cooking spray so the candies won't stick when cutting. Invert the slab of candy onto a work surface and cut into decorative shapes, or into strips about 3/4 inch wide, and cut the strips into bite-size pieces. Place the individual candies on the sugar-coated pan. Turn the candies so that all sides are evenly coated, rubbing the sugar into the candy. Set the candies on a wire rack lined with wax paper and let air dry for at least 8 hours. To store, pack candies in an airtight container lined with wax paper. Makes about 120 pieces.

Notes:
- Fruit gelees are sensitive to humidity, which can cause them to become sticky.
- Start by experiementing with white grape juice - its neutral flavor pairs well with many extracts. Other good complementary juice-extract pairings would be apple with mint; cranberry-orange with cinnamon; limemade with lemon; and orange or cranberry with lime. (Angie used limeade with cherry extract.)

CHOCOLATE CHIP BANANA BREAD

2 cups mashed bananas
1 tablespoon grated orange rind
1/3 cup orange juice
3 eggs
1 cup packed brown sugar
1/3 cup vegetable oil
2 1/2 cups all-purpose flour
1 cup chocolate chips
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg

Preheat oven to 350 degrees. Grease four 5 3/4 by 3 1/4-inch loaf pans. In a medium bowl, blend bananas, orange rind and orange juice, the beat in eggs. Next, stir in sugar and oil. Separately, combine flour, baking powder, baking soda, salt, nutmeg and chocolate chips. Stir dry ingredients into banana mixture just until blended. Pour into prepared small-loaf pans. Bake 45-55 minutes or until tester comes out clean. Remove from pans and allow to cool on wire rack.

CHOCOLATE CUPCAKES

1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk

Preheat oven to 350 degrees. Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

GRILLED PEANUT BUTTER AND BANANA SPLIT SANDWICHES

2 (1-ounce) slices firm white sandwich bread, divided
1 tsp butter, softened
1 Tb creamy peanut butter
2 tsp honey
1/2 tsp semisweet chocolate minichips
1 large strawberry, thinly sliced
1/2 small banana, cut lengthwise into 3 slices (about 2 ounces)
1 Tb pineapple jam (Angie couldn't find - she used ice cream topping)

Spread one side of each white bread slice with 1/2 teaspoon butter. Combine peanut butter and honey; spread over plain side of 1 bread slice. Sprinkle with chocolate chips; top evenly with strawberry slices and banana slices. Spread pineapple jam over plain side of remaining bread slice. Carefully assemble sandwich. Heat a small nonstick skillet over medium-high heat. Add sandwich; cook 2 minutes on each side or until lightly browned.

BROCCOLI AND SAUSAGE QUICHE
from The Inn at Meander Plantation

1 lb. bulk sausage
2 cups fresh broccoli, chopped & blanched
(or 1 10 oz. box frozen broccoli spears, drained & diced)
1 small onion, peeled & diced
8 oz. cheddar cheese, grated
8 eggs
2 cups milk
Salt & pepper to taste
2 9-inch pie crusts

Preheat oven to 350 degrees. Brown onions with sausage. Layer sausage-onion mixture, broccoli and cheddar cheese equally in crusts. Blend together eggs, milk, salt and pepper. Pour over sausage and broccoli mixture in pie crusts. (Needs to cover ingredients; add another egg and more milk if needed.) Bake at 350 degrees for 30 to 35 minutes or until firmly set. Cut into 6 or 8 slices and serve hot.

ANN'S SPRITZ COOKIES

1 c margarine
3/4 c sugar
1 egg
1 tsp almond flavoring
2 1/4 c flour
1/4 tsp baking powder
1/4 tsp salt

Mix all ingredients. Use press to make cookies on cookie sheet. Decorate and bake at 375 degrees for about 10 minutes.

AWARD WINNING CHERRY-RASPBERRY PIE

Crust:
2 c all-purpose flour
1 c cake flour
2 Tb super rich butter powder, optional*
1 c shortening
1 whole egg
1 Tb apple cider vinegar
1/2 tsp salt
1/3 c ice water

Filling:
1 (10-ounce) package frozen red raspberries, thawed
2 c canned pitted sour cherries in juice
1 1/4 c sugar
3 Tb cornstarch
1/4 tsp salt
2 Tb butter
Milk, for brushing crust
1 Tb sugar, for sprinkling

For the crust: In a large mixing bowl, combine the flours and the butter powder, if using. Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs. Set aside. In a small bowl, beat together the egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight.

Preheat oven to 400 degrees F. For the filling, drain the thawed raspberries, reserving the juice in a measuring cup. Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total. In a saucepan mix the sugar, cornstarch, and salt. Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes. Remove from heat and stir in the butter. Very gently fold in the raspberries. Set aside.

Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish. Fit dough in pie dish, trimming off excess. Add the filling. Roll out the remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents.

Place on the bottom shelf of the oven. Bake for 10 minutes, and then move to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more. Cool completely before cutting.

*Cook's Note: Butter powder is available online and at some specialty baking stores.

HAPPY HOUR MUSHROOMS

1 lb mushrooms
8 Tb butter, soft
6 Tb monterrey jack cheese, shredded
4 Tb Lambrusco Wine
2 tsp soy sauce
2/3 c Pepperidge Farm herb stuffing

Remove stems from mushrooms. Mix together other ingredients. Stuff into mushrooms. Broil for 10 minutes.

COCKTAIL WEINERS

1 (16 oz) can cranberry sauce
12 fluid ounces chili sauce
3 pounds beef cocktail weiners

In a 4 quart saucepan over medium heat, combine cranberry sauce and chili sauce. Break the cranberry sauce into smaller pieces with wooden spoon to speed up the melting process. Stir and heat until the cranberry sauce is melted. Add the cocktail weiners and cook until heated through. Use toothpicks for serving.

Here are the recipes from Thanksgiving:

DRESSING

3 bags bread cubes
3 sticks oleo or butter
1 large onion
2 Tb sage
4-5 cans chicken broth or juice from turkey
? gallon milk or canned milk
gizzard, liver & heart from turkey
salt and pepper to taste

Mash up turkey pieces with fork. Mix together all ingredients. Bake at 350? for 2 to 3 hours.

GARLIC MASHED POTATOES

potatoes, peeled and chopped
8 oz cream cheese
2 sticks butter or margarine
garlic salt
canned milk
dried onion

Boil potatoes and drain. Use a hand mixer to start whipping. Add margarine and cream cheese. Continue whipping until smooth. Add garlic and some dried onion to taste. Serve hot!

ZUCCHINI CASSEROLE

4 c zucchini, sliced or cubed, with skin
? c carrots, sliced (frozen crinkle cut)
? c onion, chopped
6 Tb oleo
2? c seasoned croutons
1 can cream of chicken soup
? c sour cream

Saute carrots, onion and zucchini in 4 tablespoons oleo until almost tender. Stir in 1? cups croutons, soup and sour cream. Place in greased 2 quart casserole dish. Toss remaining croutons with remaining oleo (melted). Sprinkle over casserole and bake 30 minutes at 350?.
- Cheryl Wolverton

AWESOME CRANBERRY JELLO SALAD

2 ? 3 oz pkgs raspberry jello
2 c boiling water
1 can whole berry cranberry sauce
chopped nuts, if desired

Dissolve jello in boiling water. Add cranberry sauce. Stir until sauce is dissolved into jello. Add chopped nuts, if desired. Chill until firm.
- Janet Gsell

PECAN TOPPED SWEET POTATOES

3 c (40 oz can) drained, cooked, mashed sweet potatoes
? c sugar
? c butter, melted
2 eggs, well beaten
1 tsp vanilla
1/3 c evaporated milk
? c brown sugar
? c flour
2? Tb butter, melted
? c pecan pieces

In a large bowl, mix first six ingredients and place in a sprayed 2 quart casserole. Combine next four ingredients and sprinkle on top of the sweet potatoes. Bake uncovered at 350? for 30 minutes or until crispy on top.
- Sue Heermann

CORN & GREEN BEAN MEDLEY

2 cans corn, drained
1 can French green beans
? c onion, chopped and saut?ed in 1 Tb oil
1 can cream of celery soup
1 c sour cream
? c sharp cheddar cheese, shredded
Ritz crackers, crushed

Mix together all ingredients, except crackers. Pour into lightly greased 9x13 baking dish. Cover with a thick layer of crushed Ritz crackers. Bake at 350? until brown and bubbling ? about 30 minutes.
- Kim Reich

DOUBLE LAYER PUMPKIN CHEESECAKE

2 ? 8 ounce pkgs cream cheese, softened
? c white sugar
? tsp vanilla extract
2 eggs
? c pumpkin puree
? tsp ground cinnamon
1 pinch ground nutmeg
1 pinch ground cloves (or use a little more cinnamon and nutmeg instead of cloves)
1 ? 9 inch prepared graham cracker crust
whipped topping

Preheat oven to 350?. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove one cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35-40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving, and enjoy!
- Erin Burns

HOLIDAY SMOKED TURKEY

1 ? 14 lb turkey
1 gallon water
2 cans beer
1 box coarse kosher salt
1 bottle dry red wine

Brine mixture: In a container big enough to hold the turkey, add 1? cups of kosher salt to 1 gallon of water. The day before you're going to cook the turkey, soak it in the brine mixture and refrigerate for 12 to 24 hours. Remove turkey from the brine and rinse with cold water. Remove the neck and giblets. Salt and pepper the turkey to taste. Start your Traeger on high for 10 minutes, switch to smoke. Place turkey on grill and smoke for 2? to 3 hours. After smoking, remove and place in roasting pan with raised grate. Add wine, beer and 2 cups of water in roasting pan. Cover with aluminum foil and seal around edges of the pan. Switch Traeger to high and finish cooking for 3 hours. Do not let pan boil dry (add water if needed). Cook until internal temperature reaches 170?.

HAWAIIAN TURKEY

1 ? 15 lb turkey
2 quarts cold water
2 c brown sugar
1? c Shoyo sauce
1 c lemon juice
1 large onion, sliced
1 Tb allspice
1 Tb black pepper
1 Tb Traeger chicken rub

Mix all ingredients together. Soak turkey in mixture for 8 to 12 hours in the refrigerator. Start your Traeger and switch to medium. Place turkey on grill and cook for 2? hours then switch to smoke for 2 hours. Switch back to medium until done, or when internal temperature reaches 175?.

THANKSGIVING STUFFING

1 loaf of sandwich bread
1 medium onion, chopped
2 stalks celery, chopped
2 c chicken broth
2? Tb poultry seasoning
1 egg
1 lb Jimmy Dean Pork Sausage, regular

Brown sausage, onion and celery. Tear bread into pieces in mixing bowl. Once sausage is browned, add it to the bread (grease and all), plus egg, chicken broth and seasoning. Mix well. Pour into greased casserole dish. Cover and bake at 350? for 50 minutes then and additional 20 minutes uncovered.
- Deanna and Phillip Dolezal

CRANBERRY PECAN PIE

6 Tb shortening
1? tsp buttermilk
2 Tb hot water
1 c all-purpose flour
? tsp salt
FILLING:
3 eggs
1 c corn syrup
2/3 c sugar
? c butter, melted
1 tsp vanilla extract
2 c fresh cranberries
1 c chopped pecans

In a small mixing bowl, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap and refrigerate 4 hours or overnight. Roll out to fit a 9 inch pie plate. Trim pastry to ? inch beyond edge of plate then flute the edges. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust. Bake at 425? for 10 minutes. Reduce heat to 350? and bake 35 to 40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing.
- Shari Steiner

CARMELIZED FRENCH TOAST

4 Tb butter, divided
6 eggs
1/2 c milk
1/8 tsp salt
8 slices bread
1 c brown sugar
1/2 c water

Melt two tablespoons of butter in a frying pan or skillet over medium high heat. Beat together eggs, milk and salt. Dip bread one at a time into egg mixture and fry until light brown and egg is cooked. After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter. Cook remaining bread slices until light brown on both sides and egg is cooked. After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky. Add water and stir. Place french toast in caramel sauce. Turn to coat, then remove from pan. Serve warm and enjoy!

WITCH HAT TREATS

3 Tb. butter
1 pkg. (10 oz.) large marshmallows
1/2 c. peanut butter
6 c. crisp rice cereal
1-1/2 c. milk chocolate chips
1 tsp. shortening
Orange frosting
Chocolate jimmies
Black rope licorice

In a large microwave-safe bowl, melt butter on high for about 45 seconds. Add marshmallows; stir to coat. Microwave on high for 45 seconds; stir. Microwave 45 seconds longer or until smooth. Stir in peanut butter. Immediately add cereal; stir gently until coated. Press into greased 13-in. x 9-in. x 2-in. baking pan.

In a small microwave-safe bowl, heat chocolate chips and shortening on 70% power for 1 minute. Heat in 10- to 20-second intervals until melted; stir until smooth. Spread over cereal mixture. Cool completely.

Cut into 2-1/2-in. x 2-in. triangles with a thin base on bottom of triangle for hat brim. Decorate with frosting, jimmies for the buckle and licorice for the brim.
Yield: 2 dozen. This recipe was tested in an 850-watt microwave.

FRIGHTENING FINGERS

1 c butter (no substitutes), softened
1 c confectioners sugar
1 egg
1 tsp vanilla extract
1 tsp almond extract
2 3/4 c all-purpose flour
1 tsp baking powder
1 tsp salt
Red decorating gel
1/2 c sliced almonds

In a mixing bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle. Working with one piece of dough at a time, roll into 1 inch balls. Shape balls into 3 inch x 1/2 inch fingers. Using the flat tip of a table knife, make an indentation on one end of each for fingernail. With a knife, make three slashes in the middle of each finger for knuckle. Place 2 inches apart on lightly greased baking sheets. Bake at 325? for 20-25 minutes or until lightly browned. Cool for 3 minutes. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool.

APPLE CAKES

2 eggs
3 1/2 c apples, peeled and minced
1 1/2 c granulated sugar
1 c sour cream
1/2 c vegetable oil
1/2 c brown sugar, firmly packed
3 c all purpose flour
1/4 c egg substitute
2 Tb honey
2 tsp ground cinnamon
1 tsp baking soda
2 tsp vanilla
1/2 tsp nutmeg, grated
1/2 tsp salt

In a glass bowl, combine oil, sour cream and sugars. Add eggs, one at a time and egg substitute. Beat until mix slightly thickens. In a second bowl, add flour, cinnamon, baking soda, nutmeg and salt. Add liquid batter a third at a time. With an electric mixer, blend in honey and vanilla. Fold in apples. In a lightly greased muffin pan, place paper muffin cups and fill approximately 1/4 cup batter per muffin. Start your Traeger grill and turn to medium. Bake muffins for 12-15 minutes, or until toothpick comes out clean.

APPLE PORK LOIN

Pork Loin, medium size
12 oz can apple sauce
16 oz jay Traeger BBQ rub

Trim off excess fat and skin. Rub with BBQ rub. Place in plastic bag and refrigerate overnight. Start your Traeger grill and turn to high. Pre-heat for 10 minutes then switch to medium. PLace roast on grill for 2 1/2 hours. Brush with apple sauce every 15 minutes for 1 hour. Switch to high and cook until done. Internal temperature of meat should be 165 degrees.

MR BBQ'S SMOKED APPLES

large apples
1 cup brown sugar
3-4 Tb dried fruit
slivered almonds
cinnamon, to taste

Cut top off apples. Create a ?bowl? in the center. Use a fork to pierce the flesh inside the apple. Mix other ingredients together and spoon inside of each apple. Leave about ? inch below the rim. Lightly wrap with foil and either smoke for one hour or cook on high for 45 minutes on the Traeger Grill. Serve with ice cream.

APPLE BLOSSOM SODAS

6 cups Apple Cider
3 Pints Peach Ice Cream
Dry Ginger Ale

Pour ? cup of Apple Cider in each glass. Divide the ice cream between the glasses. Fill with cold ginger ale.

VELVEETA APPLE PIE DIP

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1/2 cup each: chopped red and green apples
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/2 cup sour cream

Mix Velveeta, apples, brown sugar and cinnamon in large microwaveable bowl. Microwave on high 5 min. or until Velveeta is completely melted, stirring after 3 min.
Stir in sour cream. Serve hot with Wheat Thins snack crackers.

PORK CHOPS AND NUTTY APPLE STUFFING

1 medium red pepper, sliced
1 medium onion, chopped, divided
6 boneless pork chops (about 1-1/2 lb.)
1/4 tsp. each: salt and black pepper
1 cup chicken broth
1 medium apple, chopped
1-3/4 cups water
2 Tbsp. margarine
1 pkg. (6 oz.) Stove Top Stuffing Mix for Pork
1 pkg. (6 oz.) Planters Trail Mix Nuts, Seeds & Raisins

Cook and stir red peppers and half of the onions in large nonstick skillet on medium-high heat until crisp-tender. Season chops with salt and black pepper. Add to vegetables in skillet; cook 5 to 6 min. on each side or until chops are golden brown on both sides. Stir in the broth; cover. Reduce heat to low; simmer 10 to 15 min. or until chops are cooked through.
Meanwhile, melt margarine in medium saucepan on medium heat. Add remaining onions and the apples; cook 2 to 3 min. or until tender, stirring occasionally. Add the water; bring to boil. Stir in stuffing mix. Remove from heat; stir until well blended. Gently stir in the trail mix.
Remove chops, onions and peppers from skillet with a slotted spoon; place on large serving platter. Top with the stuffing mixture.

APPLE SNICKER SALAD

1 8 oz Tub of Cool Whip
4-5 red apples, cubed (not peeled)
3 Snicker Candy Bars, chopped

Mix all ingredients and serve chilled.

QUICK GHOST COOKIES

1 pound white candy coating
1 package (1 pound) Nutter Butter peanut butter cookies
Mini semisweet chocolate chips

In double boiler over simmering water, melt candy coating, stirring occasionally. Dip cookies into coating, covering completely. Set on waxed paper to cool. Brush ends with a pastry brush dipped in candy coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes.

APPLE DUMPLING BAKE

2 tubes refrigerated crescent rolls
2 DeGroot's greening or Granny Smith apples
1 cup sugar
1/3 cup melted oleo or butter
3/4 cup Mountain Dew
cinnamon

Unroll crescent rolls & separate into 16 triangles. Peel and cut each apple into 8 wedges. Wrap crescent around each apple wedge. Place in a greased 13x9 baking dish.

In a bowl, combine sugar and melted butter; sprinkle over rolls. Slowly pour the Mountain Dew around the rolls (just the edge). Sprinkle with cinnamon (about a teaspoon, like what you would in a pie). Bake uncovered at 350 degrees for 35-40 minutes or until golden brown. Can be served warm with ice cream.

APPLE - BACON - CHEDDAR BAKE

3 medium DeGroot's apples, peeled & sliced
2 Tb sugar
2 cups shredded cheddar cheese (8 oz.)
1 lb bacon, fried crisp & crumbled
2 cups buttermilk baking mix or 2 cups flour, 3 tsp baking powder, 1/2 tsp salt
2 cups milk
5 eggs

Preheat oven to 375 degrees. Mix apples and sugar. Arrange in rows in an ungreased 13x9x2 inch baking dish. Cover apples with cheese. Sprinkle with bacon. Beat baking mix, milk and eggs until blended. Pour over bacon. Bake 30 to 35 minutes or until lightly browned. Serve with maple syrup if desired. Serves 8 to 10.

APPLE CAKE DESSERT

4 cups DeGroot's apples, diced
2 cups sugar
2 cups flour, unsifted
1 tsp soda
1 tsp salt
2 eggs
2-3 tsp cinnamon
? chopped walnuts, optional

Mix apples, sugar, and eggs. Add the dry ingredients. Bake at 350 degrees for 35 to 40 minutes.

Caramel Topping:
? cup brown sugar
1 cup water
1 stick butter
? cup white sugar
2-3 Tb flour
1 tsp vanilla

Wisk sugar, flour and water in heavy saucepan. Cook over medium heat until thick. Then add the butter and vanilla. Cut dessert and serve topping over each piece.

CHOCOLATE KRAUT BEER CAKE

2/3 c butter or oleo
1 ? c sugar
3 eggs
1 tsp vanilla
? c cocoa
2/3 c sauerkraut
2 ? c flour
1 tsp baking powder
1 tsp baking soda
1 c beer

In a large bowl, sift together flour, baking powder and soda. In another bowl, mix together the butter, sugar, eggs, vanilla and cocoa with mixer at medium speed. Take kraut and rinse in cold water. Chop up finely. Combine the flour mixture with the butter-sugar mixture then add kraut and beer. Mix well. Bake in a greased 9x13 pan at 350 degrees for 45 minutes. Cool and frost with your favorite frosting.

PORK AND BEANS CAKE

1 ? 15 oz can VanCamps Pork & Beans
1 ? 8 oz can crushed pineapple
Beat well until beans are pureed.

Add:
2 c sugar
1 c oil
4 eggs
1 tsp vanilla
Beat well for 2 minutes.

Add:
2 c flour
2 tsp baking soda
1 tsp baking powder
1 tsp vanilla
? tsp salt
1 tsp cinnamon
Beat well. Bake in large jelly roll pan at 350 degrees for 30-35 minutes. Cool.

Frosting:
1 ? 6 oz cream cheese
? c margarine
1 tsp vanilla
4 c powdered sugar
Beat together and frost cake.

FAITH HILL'S COCA-COLA CAKE

2 c flour
2 c sugar
2 sticks butter
2 Tb cocoa
1 c Coke
1/2 c buttermilk
1 tsp baking soda
2 eggs, beaten
1 tsp vanilla
1 1/2 c mini marshmallows

Preheat oven to 350 degrees. Put flour and sugar in large bowl. In pan, melt butter. Add cocoa and Coke. Get it just to a boil then pour over flour mixture. Add buttermilk, soda, eggs, vanilla and marshmallows. The batter will be thin and the marshmallows will float to the top. Pour into greased and floured 9x13 pan and bake 30-35 minutes.

Icing:

1/2 c butter
3 Tb cocoa
6 Tb Coke
1 box powdered sugar

Put powdered sugar in bowl. Combine butter, cocoa and Coke and heat to boiling. Pour over sugar and beat well. Ice while it's still hot!

FUNNEL CAKES

1 1/3 c flour
2/3 c milk
1 egg
1/4 tsp salt
1/2 tsp soda
2 Tb sugar
3/4 Tb baking powder

Mix all ingredients. Pour into hot oil (can use a funnel if you want). Fry until golden brown, turning halfway through. Sprinkle with powdered sugar or cinnamon and sugar.