Apple Pie Caramel Apples

Ingredients:
4 Granny Smith Apples
Package of caramels
Package of white morsel chips
Cinnamon sugar
Popsicle sticks

Directions:
Wash apples and dry thoroughly. Insert Popsicle stick into the top of each apple. Unwrap caramels and place in a microwave safe dish. Add 1 TBSP of water. Heat in microwave for one minute and then stir. If not completely melted warm for another 15 seconds then stir. Continue until caramel is melted. Spoon caramel mixture onto the apples, one at a time. Scrape excess caramel off of bottom. Place on a greased(spray w/pam) cookie sheet. Place in fridge for 30 minutes to an hour. Warm morsels in microwave for 1 minute stir. Add ½ to 1 TBSP on vegetable oil. If not melted warm 15 more seconds stir, continue until melted. Spoon white chocolate mixture over cooled caramel apples. Sprinkle with cinnamon sugar. Place on cookie sheet and refrigerate. Keep refrigerated until 15 minutes before serving. Slice or enjoy on stick and enjoy!

Fruit Pizza (Sharon)

Ingredients:

Sugar cookie dough (1/2 a recipe or ½ a package of the refrigerated)
Small package of Vanilla or French Vanilla pudding
Milk
½ a carton Cool whip
Fruit (kiwi, strawberries, grapes, other berries)

Directions:
Lightly spray a pie dish with cooking spray. Then press sugar cookie dough into bottom and up a little on the sides. Make sure it is very thin, because it will rise as it bakes. Bake according to sugar cookie instructions, may need to cook a little longer until it starts to brown a little on top. Cool. When cooled whip up pudding according to directions. When starts to thicken whip in cool whip. Spread mixture on top of the cookie crust. Now decorate with your fruit. Enjoy!

My Twist on Chex Caramel Corn

This recipe is so good and addicting! It is a great snack or even good for a party or to give away in little bags. Hope you enjoy!

Ingredients:
4 cups popped popcorn
2 cups corn Chex
2 cups rice Chex
¼ cup coconut
¼ cup butter
1/3 cup packed brown sugar
2 tablespoons light corn syrup
¼ tsp vanilla

-Heat oven to 250 degrees. Discard any unpopped kernels from the popcorn. In ungreased large pan (I just used a 9x13 casserole dish) mix popcorn, cereal and coconut. In saucepan heat butter, brown sugar, corn syrup and vanilla to boiling over medium heat stirring frequently. Pour mixture over cereal mixture, stirring until evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool, about 15 minutes, stirring occasionally to break up. Store in airtight container.

Pumpkin seeds

2 cups seeds (cleaned)
1 ½ tbsp melted butter
1 ¼ tsp salt
Mix with butter and salt spread in shallow pan. Bake at 250 degrees until crisp 2 ½ to 3 hours.

Breakfast Casserole

Brown a package of sausage, ¼ to ½ of a diced onion, ¼ of diced green pepper.
Mix in sour cream (8 oz), ¾ cup milk, 1 package of shredded potatoes, ¼ cup shredded cheese. Bake 1 hour at 350 degrees top with ¼ cup cheese.

Crunchy Tossed Salad

Ingredients:
1 head of lettuce
4 strips bacon (fried crisp and crumbled)
1/3 cup slivered almonds (toasted)
4 green onions, sliced
¾ cup chow mien noodles

Dressing:
½ cup oil
¼ cup sugar
2 tbsp vinegar
1 tsp salt
¼ tsp pepper.
Dissolve sugar in vinegar, add oil, salt, pepper shake in jar and put in fridge over night or a few hours. Pour over lettuce, onions, almonds and bacon, just before serving. Top with chow mien noodles.

Monte’s Roman Bread

Ingredients:
1 Tbsp yeast
½ cup warm water
4 cup flour
1 tbsp sugar
½ cup chopped onion
2 tsp salt
dried rosemary
oil and salt as needed
Directions:
Add sugar and yeast to water, stir to dissolve yeast. Add flour, salt and onion. Knead until smooth and put in an oiled bowl and let rise double. Knead down and put out flat in a greased cookie sheet 1 in. thick. Oil top of dough, let rise double, sprinkle with salt and rosemary. Bake on 400 for 20 to 25 minutes. Cut into squares and serve hot.