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Apple cranberry crumble is a deliciously sweet and tart dessert, perfect for fall or winter. This dessert combines tender, spiced apples with tart cranberries, topped with a crunchy, buttery crumble. It’s easy to make and great for serving with a scoop of vanilla ice cream or a dollop of whipped cream. INGREDIENTS: For the filling: list of 7 items ? 4 large apples (Granny Smith, Honeycrisp, or your favorite), peeled, cored, and sliced ? 1 1/2 cups fresh or frozen cranberries ? 1/2 cup granulated sugar ? 1 tablespoon lemon juice ? 1 teaspoon ground cinnamon ? 1/4 teaspoon ground nutmeg ? 1 tablespoon cornstarch (to thicken the filling) list end For the crumble topping: list of 6 items ? 1 cup all-purpose flour ? 1/2 cup rolled oats ? 1/2 cup packed brown sugar ? 1/2 teaspoon ground cinnamon ? 1/4 teaspoon salt ? 1/2 cup unsalted butter, cold and cubed list end INSTRUCTIONS: list of 6 items 1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish. 2. Make the filling: In a large bowl, toss the sliced apples and cranberries with sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Stir until the fruit is evenly coated. Transfer the fruit mixture to the prepared baking dish, spreading it out evenly. 3. Make the crumble topping: In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. 4. Assemble the crumble: Sprinkle the crumble topping evenly over the apple and cranberry mixture. 5. Bake: Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling. 6. Cool and serve: Let the apple cranberry crumble cool for about 10-15 minutes before serving. Enjoy warm, with a scoop of vanilla ice cream or whipped cream if desired. list end This apple cranberry crumble is a delightful combination of sweet, tart, and crunchy. It’s the perfect cozy dessert for a chilly evening!

Mini Pumpkin Pies Fun and festive Mini Pumpkin Pies! Made simple with flaky store-bought pie crust, canned pumpkin puree, and rich sweetened condensed milk. And of course they also include an ideal amount of those traditional warm pumpkin pie spices we crave. Servings: 20 mini pies Prep20minutes minutes Cook20minutes minutes Cool20minutes minutes Ready in: 1hour hour Ingredients 2 refrigerated prepared pie crusts (14 oz), store-bought 1 (15 oz) can pumpkin (not pie filling) 1 (14 oz) can sweetened condensed milk 2 large eggs 1 1/4 tsp ground cinnamon* 1/2 tsp ground nutmeg 1/4 tsp ground ginger 1/8 tsp ground cloves 1/4 tsp salt Sweetened whipped cream, for serving (optional) Instructions Adjust oven rack to lower 1/3 of the oven. Preheat oven to 375 degrees. Spray 20 wells of cupcake pans with non-stick cooking spray (dark cupcake pans work best if you have them for more golden brown crust). In a mixing bowl whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, cloves and salt until well combined. Rap bowl against counter to remove large air bubbles and set aside. Roll each pie crust out slightly thinner to about a 12-inch round. Cut into 3 1/2-inch rounds using a round cookie cutter. Transfer rounds to prepared muffin pans and press pie crust into bottom and sides of muffin wells. Gather scraps and re-roll thinly, cut more rounds from dough. You should be able to get 20. Optionally with leftover scraps from here you can cut mini leaf or star shapes, spray with cookie spray and sprinkle with cinnamon sugar then place those on the tops of the muffin pans between mini pies. Divide pumpkin pie filling among prepared crusts filling nearly to the top of each crust. Bake in preheated oven until set through to the center, about 18 to 22 minutes. Transfer to a wire rack and cool in pan 20 minutes. Use an offset spatula to slide pies out, then cool completely on wire rack. Top with sweetened whipped cream and garnish with a pie crust decoration if using. Store pies in the fridge. Notes *2 tsp pumpkin pie spice can be used in place of cinnamon, nutmeg, ginger and cloves. Nutrition estimate does not include sweetened whipped cream topping as it is optional. Source: Cooking Classy ~~~~~ Rhonda in MO

This rich and creamy cheddar cheese sauce is perfect for drizzling over steamed vegetables, pasta, or baked potatoes, and makes an excellent dip for nachos or fries. Made with simple ingredients like butter, flour, milk, and sharp cheddar cheese, this sauce comes together in just a few minutes. The secret to its silky smooth texture is whisking constantly to ensure there are no lumps, and using high-quality cheddar for maximum flavor. This versatile sauce can be easily adapted with spices or herbs to suit your taste. INGREDIENTS: list of 8 items ? 2 tablespoons unsalted butter ? 2 tablespoons all-purpose flour ? 1 ? cups whole milk (or half-and-half for a richer sauce) ? 2 cups sharp cheddar cheese, shredded ? 1/4 teaspoon salt (or to taste) ? 1/4 teaspoon ground black pepper ? 1/4 teaspoon dry mustard powder (optional, for added flavor) ? A pinch of cayenne pepper or paprika (optional, for a bit of heat) list end INSTRUCTIONS: list of 6 items 1. Melt the butter: In a medium saucepan, melt the butter over medium heat. 2. Make the roux: Add the flour and whisk continuously for about 1-2 minutes to cook out the raw flour taste, but don’t let it brown. 3. Add the milk: Slowly pour in the milk while whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 3-4 minutes, or until the sauce begins to thicken. 4. Add the cheese: Reduce the heat to low and gradually add the shredded cheddar cheese, whisking until fully melted and smooth. 5. Season: Stir in salt, pepper, mustard powder, and cayenne pepper or paprika, if using. 6. Serve: Remove from heat and serve immediately. The sauce can be kept warm over low heat or reheated gently, stirring occasionally to maintain its smooth texture. list end Enjoy your cheddar cheese sauce over your favorite dishes!

Tofu Scramble Made with protein rich tofu, tender crisp sautéed bell peppers, and nutritious fresh spinach. It's a tasty alternative to scrambled eggs yet I'd dare say equally as delicious! Servings: 3 Prep10minutes minutes Cook10minutes minutes Ready in: 20minutes minutes Ingredients 14 to 16 oz. block firm tofu, drained 2 Tbsp olive oil, divided 1 medium red bell pepper, chopped (1 cup) 3/4 cup chopped green onions 1/2 tsp turmeric 1/2 tsp chili powder 1/2 tsp smoked paprika 1/2 tsp garlic powder Salt and black pepper 3 cups slightly packed (3 oz) baby spinach 1 Tbsp nutritional yeast* Instructions Wrap tofu in several layers of paper towel and let rest about 5 to 10 minutes while chopping and preparing ingredients. Then break tofu into small pieces. Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add bell pepper and saute, tossing just occasionally, until about halfway tender and darkened in spots, about 4 minutes. Scoot bell pepper to the side. Drizzle in remaining 1 Tbsp olive oil, add tofu and green onions. Sprinkle over turmeric, chili powder, smoked paprika and garlic powder, season with salt and pepper to taste. Cook and toss entire mixture occasionally for 5 minutes. Add in spinach and nutritional yeast, toss and cook 1 minute more. Notes For one more boost of flavor you can also include 2 tsp fresh lemon juice along with the nutritional yeast. Source: Cooking Classy ~~~~~ Rhonda in MO

Avocado Salsa Bright and zesty avocado salsa! Loaded with flavor and color. Perfect as a dip or topping over a main dish. Servings: 8 Prep15minutes minutes Ready in: 15minutes minutes Ingredients 6 medium (20 oz) roma tomatoes (20 oz), seeded and diced 1 cup chopped red onion, diced 1 large or 2 small jalape?os, seeded and diced (1/4 cup. Leave ribs and seeds if you like heat) 3 medium avocados, semi-firm but ripe, peeled, cored and diced 3 Tbsp olive oil 3 Tbsp fresh lime juice 1 clove garlic, finely minced 1/2 tsp salt (more or less to taste as desired) 1/4 tsp freshly ground black pepper 1/2 cup loosely packed cilantro leaves, minced Instructions Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalape?os and avocados. In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro then gently toss mixture to evenly coat. Serve with tortilla chips or over Mexican entrees. Notes If you aren't a fan of spicy food you can replace jalape?os with diced bell pepper. If you'd like it spicier you can leave the ribs and seeds of the jalape?os or even use a hotter pepper like one serrano or habanero pepper. This salsa is best served within a few hours of preparing as the avocado may start to brown. If you'd like to prepare it in advance just toss everything together except the avocado then store in the fridge for a few days, then add the avocados when ready to serve. Source: Cooking Classic ~~~~~ Rhonda in MO

Queso fundido with chorizo is a rich and flavorful Mexican dish that’s perfect for sharing. This dish combines melted cheese with spicy, savory chorizo, creating a gooey and indulgent dip that’s irresistible. Traditionally served with warm tortillas or crispy tortilla chips, Queso Fundido is an excellent appetizer for parties, game days, or casual gatherings. The combination of melted cheese and the bold, smoky flavor of chorizo makes it a crowd-pleaser. Easy to make and packed with flavor, it’s sure to become a favorite whenever you’re craving something warm and cheesy. Ingredients: list of 7 items ? 8 oz Mexican chorizo, casing removed ? 1 small onion, finely chopped ? 1 garlic clove, minced ? 2 cups shredded Oaxaca or Monterey Jack cheese (or a combination of both) ? 1/2 cup shredded cheddar cheese (optional for extra flavor) ? Fresh cilantro, for garnish ? Tortilla chips or warm flour/corn tortillas, for serving list end Instructions: list of 6 items 1. Preheat the oven: Preheat your oven to 375°F (190°C). 2. Cook the chorizo: In a medium skillet over medium heat, cook the chorizo until browned and fully cooked, about 5-7 minutes. As it cooks, break it up into crumbles with a spoon. Once cooked, remove the chorizo from the skillet and set aside. 3. Sauté the onions and garlic: In the same skillet, using the leftover chorizo drippings, sauté the chopped onion and garlic for 2-3 minutes, until softened and fragrant. 4. Assemble the queso fundido: In an oven-safe skillet or baking dish, spread half of the shredded cheese mixture. Layer the cooked chorizo on top of the cheese and then add the remaining cheese over the chorizo. 5. Bake: Transfer the skillet or baking dish to the oven and bake for about 10-12 minutes, or until the cheese is completely melted and bubbly. If you prefer a golden top, switch to the broiler for the last 1-2 minutes. 6. Garnish and serve: Once out of the oven, garnish with fresh cilantro. Serve immediately with tortilla chips or warm tortillas. list end Queso Fundido with Chorizo is the ultimate cheesy dip that’s rich, smoky, and satisfying. Perfect for sharing, it’s best enjoyed hot and fresh from the oven with your favorite dippers!

Mexican bean dip is a rich and flavorful appetizer that combines creamy beans with bold Mexican spices and fresh toppings, making it a perfect dish for gatherings or casual snacking. Whether you’re dipping tortilla chips or fresh veggies, this dip offers a satisfying mix of texture and flavor. The combination of refried beans, cheese and seasonings creates a warm, comforting base, while fresh toppings, like tomato, jalapeno and cilantro, add brightness and a touch of heat. It’s an easy-to-make crowd pleaser that pairs beautifully with any Mexican-inspired meal or game day spread. INGREDIENTS: list of 10 items ? 2 cups refried beans (canned or homemade) ? 1/2 cup sour cream ? 1/2 cup salsa (mild, medium, or hot depending on preference) ? 1 tbsp taco seasoning ? 1 cup shredded Mexican cheese blend ? 1/4 cup sliced black olives (optional) ? 1 small tomato, diced ? 1 jalape?o, sliced (optional) ? 2 tbsp chopped fresh cilantro ? Tortilla chips, for serving list end INSTRUCTIONS: list of 7 items 1. Preheat the oven to 350°F (175°C). 2. In a medium bowl, mix together the refried beans, sour cream, salsa, and taco seasoning until well combined. 3. Spread the bean mixture evenly into a small oven-safe dish or pie plate. 4. Sprinkle the shredded cheese on top of the bean mixture, ensuring an even layer of cheesy goodness. 5. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbling. 6. Remove the dip from the oven and top it with the diced tomato, black olives, jalape?o slices (if using), and fresh cilantro for a burst of flavor and color. 7. Serve hot with tortilla chips or fresh veggies for dipping. list end This Mexican Bean Dip is not only quick and easy to prepare, but it also offers a deliciously satisfying mix of creamy, cheesy, and spicy flavors that everyone will love. It’s the perfect snack for any occasion!

Moist cornbread is a delicious and versatile side dish, known for its tender crumb and rich, slightly sweet flavor. This version is soft, buttery, and stays moist thanks to the addition of ingredients like buttermilk and melted butter. Whether you serve it alongside chili, barbecue, or as a stand-alone snack, this cornbread is sure to please everyone at the table. INGREDIENTS: list of 11 items ? 1 cup yellow cornmeal ? 1 cup all-purpose flour ? ? cup granulated sugar (adjust to taste) ? 1 tbsp baking powder ? ? tsp baking soda ? 1 tsp salt ? 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice or vinegar) ? 2 large eggs ? ? cup unsalted butter, melted and slightly cooled ? ? cup vegetable oil (for extra moisture) ? ? cup honey (optional, for added sweetness) list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: Preheat your oven to 400°F (200°C). Grease an 8×8 inch baking pan or cast iron skillet with butter or non-stick spray. 2. Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined. 3. Combine the Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, vegetable oil, and honey (if using) until smooth. 4. Make the Batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix—it’s okay if the batter is slightly lumpy. Overmixing can make the cornbread tough instead of moist and tender. 5. Bake: Pour the batter into the prepared pan or skillet, spreading it out evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. 6. Cool and Serve: Allow the cornbread to cool in the pan for 10 minutes before slicing and serving. Serve warm with butter, honey, or your favorite side dishes. list end This moist cornbread is perfect for pairing with savory dishes or enjoying as a sweet treat with a drizzle of honey!

Sweet & Spicy Cucumber Salad added by Rhea Altamura I started making these for cookouts. By request, I now make them year-around. Some people prefer them crispy (short marinade period). After a couple of days, they're more akin to pickles (great on burgers). Prep time: 15 Min Yield: 4-5 as a side dishIngredients 2 lg cucumbers (peeled or unpeeled but washed) or 1 English cucumber, cut into chunks 1 - 2 clove garlic (optional, depending on your garlic preference) 1 sm handful fresh mint leaves (chopped) or 2 teaspoons dried mint leaves 1/2 tsp red pepper flakes (add more if you prefer spicier) 1/2 c seasoned rice wine vinegarDirections 1. In a large bowl, combine cucumbers, garlic, mint leaves, and red pepper flakes. Toss in the bowl to distribute evenly. NOTE: Sometimes I stripe-peel my cucumbers, using a potato peeler. This means that I leave strips of skin for more texture. 2. Add rice wine vinegar. Toss again. 3. Cover bowl and place in the refrigerator for at least 1 hour. (I place mine in a large plastic storage bag until serving time.) Source: Just a Pinch ~~~~~ Rhonda in MO

Potatoes Romanoff added by Tamara Minck A family favorite for 30 years. Fast, easy, and tastes like a baked potato! Cook time: 1 Hr 15 Min Prep time: 15 Min Yield: 6 serving(s)Ingredients 1/2 stick unsalted butter 1 pkg frozen cubed hash brown potatoes (32 oz) salt and pepper, to taste 1 pt sour cream 2 c shredded medium cheddar cheese 1 bunch green onions, chopped small 1 lb bacon, diced and crispedDirections Test Kitchen Tips: Once the dish was uncovered, we had to bake the dish for 45 minutes. 1. Preheat oven to 350 degrees F. Melt butter in a 9 x 13-inch pan in the oven for about ten minutes. 2. Add potatoes, salt, and pepper to melted butter. Mix well. 3. Cover with foil and bake for 30 minutes. 4. In a mixing bowl, mix sour cream, cheese, green onions, and bacon (if using). 5. Mix the sour cream mixture with the potatoes. 6. Return to the oven uncovered for an additional 30-45 minutes. Source: Just a Pinch ~~~~~ Rhonda in MO

Better Than Sex Fruit Salad added by Lisa Mersereau This is a twist on a traditional fruit salad. Good any time of year. Whether it is or isn't is up to you. Prep time: 15 Min Yield: 8-10Ingredients 1 can fruit cocktail drained (we like chunky tropical) drained, 15 oz. 1 can crushed pineapple (small can, drained, 8 oz.) 1 can cherry pie filling, 21 oz. 2 bananas sliced 1 can sweetened condensed milk, 14 oz. 8 oz sour cream 1 pkg Cool Whip, 8 oz. (thawed)Directions 1. Mix together Cool Whip, sweetened condensed milk and sour cream. 2. Add the fruit cocktail, pineapple, cherry pie filling and bananas. 3. Cover and refrigerate for at least four hours. 4. Serve. Source: Just a Pinch ~~~~~ Rhonda in MO

Lemon Meringue Slab Pie added by Janice (Jan) Barlow Serving pie for a group gets messy, but making it into a slab pie like this Lemon Meringue Slab pie is easy to serve and great for large groups. Every bite is full of goodness. Cook time: 1 Hr Prep time: 6 Hr Yield: 16+Ingredients 1 box refrigerated pie crusts (2), softened as directed 2 1/2 c + 2 tsp granulated sugar, divided 1/2 c corn starch 1/2 tsp salt 2 1/2 c water 3 tsp grated fresh lemon peel 3/4 c fresh squeezed lemon juice 5 lg egg yolks 5 Tbsp butter, cut in pieces MERINGUE 6 lg room temperature egg whites 1 tsp vanilla extract 1/2 tsp cream of tartar 3/4 c granulated sugarDirections 1. Preheat oven to 450 degrees. Get out a sheet pan (15x10x10) and set it aside. Remove pie crusts from their pouches and unroll them onto a lightly floured surface, stacking the rolls on top of each. Roll to a 17x12" rectangle. Fit into the pan you set aside. Fold extra crust under and slightly onto the top edges. 2. "Pinch" around the crust. Poke holes with a fork on the sides and bottom. Sprinkle edges with the 2 tsp granulated sugar. 3. Bake for 7-10 minutes, depending on the oven until lightly golden. Remove from oven and cool completely. 4. Reduce oven temp to 325 F. In a small bowl, beat the 5 egg yolks with a whisk. Set by the pan. 5. Then in a large saucepot, mix the 2 1/2 cups of sugar, corn starch, and salt. Stir in water, lemon zest, and lemon juice until smooth. Cook over medium-high, stirring constantly. Heat to boiling; boil 1 minute and stir until bubbly and thickened. Remove from heat and gradually beat in the yolk. Mix with a whisk into the hot mix. Cook over medium heat, stirring constantly until it gently boils. Cook 2 minutes longer and keep stirring. Should be very smooth. If not, quickly run through a strainer. 6. Then stir in butter. Keep warm. 7. Prepare the meringue. Beat the 6 egg whites. Then add the vanilla extract and cream of tartar. Mix on medium speed for about 1 minute or until soft peaks form. Gradually add the 3/4 cup of sugar, a tablespoon at a time, beating on high speed for about 5 minutes or until glossy peaks form and sugar is dissolved. 8. Pour hot lemon filling you set aside into the baked pie shell and immediately drop spoonfuls of the meringue onto the hot lemon filling. Spread over the top completely as well as to the edges to seal the meringue and prevent shrinkage. 9. Bake 20-25 minutes (depending on oven) until meringue is lightly golden brown. If desired, temp to 160 degrees. Cool on a rack for 1 hr and then refrigerate for 3-4 hrs or until filling is set. Keep refrigerated. Source: Just a Pinch ~~~~~ Rhonda in MO

Curried chicken soup is a flavorful, warming dish that combines tender chicken with aromatic spices and creamy coconut broth. This comforting soup has layers of flavor from the curry powder, garlic and ginger, with a slight heat balanced by the sweetness of coconut milk. It’s a perfect meal for chilly days or when you’re craving something hearty yet light. Packed with veggies like carrots and spinach, this soup is nutritious, as well as delicious. Serve it with a side of naan or over rice for a complete meal that’s both comforting and exotic! INGREDIENTS list of 14 items ? 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces ? 1 tbsp olive oil ? 1 onion, finely chopped ? 2 cloves garlic, minced ? 1 tbsp fresh ginger, minced ? 1 tbsp curry powder ? 1 tsp ground cumin ? 4 cups chicken broth ? 1 can (14 oz) coconut milk ? 2 carrots, sliced ? 2 cups spinach or kale, roughly chopped ? 1 tbsp lime juice ? Salt and pepper to taste ? Fresh cilantro for garnish (optional) list end INSTRUCTIONS list of 6 items 1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté for 4-5 minutes until softened. Add the garlic, ginger, curry powder, and cumin, and cook for another minute, stirring constantly until fragrant. 2. Cook the Chicken: Add the bite-sized chicken pieces to the pot and cook for 5-6 minutes until browned on all sides. 3. Add Broth and Carrots: Pour in the chicken broth and sliced carrots. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes, until the chicken is fully cooked and the carrots are tender. 4. Stir in Coconut Milk and Spinach: Add the coconut milk and spinach (or kale) to the soup, stirring gently. Let it simmer for another 5 minutes until the greens are wilted and the soup is heated through. 5. Season and Finish: Stir in the lime juice, and season the soup with salt and pepper to taste. Adjust the seasoning if necessary. 6. Serve: Ladle the curried chicken soup into bowls and garnish with fresh cilantro if desired. Serve with naan bread or over rice for a more filling meal. list end This curried chicken soup is a delightful mix of comforting warmth and rich, exotic flavor, perfect for a cozy dinner any time of year!

This is way to sweet for me but here you go: Circus Peanut Salad Circus peanuts are a bright orange candy shaped and textured to resemble a peanut but with the mouthfeel of a marshmallow. Contrary to expectation and logic, they are not peanut flavored. Rather, when you open a bag of them, the first thing you’ll notice is the banana scent rising up to your nostrils — artificial banana to be precise. Widely available in grocery stores, circus peanuts are wildly sweet with a texture akin to stale marshmallows. But unlike marshmallows which have a nice chew to them, circus peanuts are not bouncy. They’re more spongy and chalky, with a bit of a crust on the outside. So what would you do with a circus peanut? Make it into a “salad” of course! Now when I say “salad” I’m obviously not talking about a bowl full of greens with freshly sliced tomatoes. I’m talking about those old-timey “salads” that take up space at a local church dinner or potluck. Invariably made with gelatin, these salads are really just a side dish, often sweet, or some strange combination of savory and sweet. I’m thinking of the classic mid-western Cookie Salad, made by whipping together buttermilk and instant vanilla pudding mix with Cool Whip, crushed pineapple, mandarin oranges and crushed Fudge Stripes cookies. Or the Crisco Salad which is a kind of three layer Jell-O cake with a graham cracker crust and a layer of cherry Jell-O topped with Dream Whip. So, similar to the Crisco Salad, this Circus Peanut Salad will be more cake than salad, definitely sweet and jiggly. The color is fun, and the addition of the circus peanuts on top will make this salad instantly recognizable. I got my recipe from the Southern Living website which you can find here. Bright orange square of Jell-O salad topped with a bright ornage circus peanut. Circus Peanut Salad A bright orange jiggly salad complete with whipped topping, crushed pineapple, jello, and 32 circus peanuts. Prep Time: 30minutes mins Cook Time: 0minutes mins Chill time: 4hours hrs Total Time: 4hours hrs 30minutes mins servings: 12 people Ingredients 44 circus peanuts 32 for the salad, 12 for the top 1/4 cup hot water 6 oz orange gelatin I used 2 – 3 oz packets 3/4 cup boiling water 1 container whipped topping 8 oz 16 oz crushed pineapple I used 2 – 8 oz cans Instructions In a microwave-safe bowl, combine 32 roughly chopped Circus Peanuts and 1/4 cup of hot water. Microwave for one minute and stir until melted and smooth. Dissolve orange gelatin into 3/4 cup of boiling water and then pour into melted candy mixture, stirring until smooth. In a separate bowl, combine crushed pineapple with whipped topping. Fold until evenly distributed. Fold the whipped pineapple mixture into the melted candy mixture. Pour into a greased 13" X 9" baking dish. Chill until firm. (~ 4 hours) Top with 12 extra Circus Peanuts, one for each square if cut. Notes Once chilled, your circus peanut salad will have separated into layers with the bottom layer having more of the crushed pineapple, and the top more foamy. Nutrition Calories: 200kcal Carbohydrates: 44g Protein: 2g Fat: 3g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 1mg Sodium: 102mg Potassium: 68mg Fiber: 1g Sugar: 37g Vitamin A: 33IU Vitamin C: 4mg Calcium: 21mg Iron: 1mg “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??

German chocolate cake is a decadent, rich dessert that combines layers of moist, tender chocolate cake with a luscious, caramel-like coconut-pecan filling. This iconic cake, despite its name, originated in the U.S., named after “German’s” sweet chocolate, which gives the cake its signature flavor. The combination of the deeply chocolatey cake and the nutty, sweet filling makes every bite indulgent and satisfying. Perfect for special occasions or celebrations, this cake is a true showstopper that offers a delightful balance of textures and flavors. INGREDIENTS For the cake: list of 10 items ? 1/2 cup water ? 4 oz semi-sweet chocolate, chopped ? 1/2 cup unsalted butter, softened ? 1 1/2 cups granulated sugar ? 4 large eggs, separated ? 1 tsp vanilla extract ? 1 cup buttermilk ? 2 1/4 cups all-purpose flour ? 1 tsp baking soda ? 1/2 tsp salt list end For the coconut-pecan filling: list of 7 items ? 1 cup evaporated milk ? 1 cup granulated sugar ? 3 large egg yolks ? 1/2 cup unsalted butter ? 1 tsp vanilla extract ? 1 1/4 cups shredded sweetened coconut ? 1 cup chopped pecans list end INSTRUCTIONS list of 8 items 1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, and line the bottoms with parchment paper. 2. Melt the chocolate: In a small saucepan, heat the water and chopped chocolate over low heat, stirring until melted and smooth. Remove from heat and let cool slightly. 3. Make the cake batter: In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract. 4. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the chocolate mixture, alternating with the buttermilk, beginning and ending with the flour. 5. Whip the egg whites: In another bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter. 6. Bake the cakes: Divide the batter evenly among the three prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. 7. Make the coconut-pecan filling: In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened and golden brown, about 10-12 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let the filling cool to room temperature. 8. Assemble the cake: Place one cake layer on a serving plate and spread with one-third of the coconut-pecan filling. Repeat with the second and third layers. Spread the remaining filling over the top of the cake. list end German chocolate cake is a rich, indulgent dessert with a perfect balance of chocolate and caramelized coconut-pecan filling, making it a must-try for any special occasion!

Apricot-Glazed Sweet Potatoes added by Tammy Raynes To save time in the kitchen around the holidays, cook, peel, and refrigerate the sweet potatoes a day in advance. The next day, complete the recipe as directed. Sweet potatoes are one of those Southern vegetables that we can't live without. Like okra, turnip greens, mustard greens, and corn, Louisiana is big on the sweet potato. This is a different take on your normal "candied" yams. Cook time: 30 Min Prep time: 15 Min Yield: 8 - 10Ingredients 3 lb sweet potatoes, cooked, peeled and cut up 1 c packed brown sugar 5 tsp corn starch 1/4 tsp salt 1/8 tsp ground cinnamon 1 c apricot nectar 1/2 c hot water 2 tsp grated orange peel 2 tsp butter or margarine 1/2 c chopped pecansDirections 1. Place sliced sweet potatoes in a greased 13"x9"x2" baking dish and set aside. 2. In a saucepan, combine brown sugar, corn starch, salt, and cinnamon. 3. Stir in apricot nectar, water, and orange peel. 4. Bring to a boil, stirring constantly. Cook and stir for 2 minutes more. 5. Remove from the heat. Stir in butter and pecans. 6. Pour over sweet potatoes. 7. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Source: Just a Pinch ~~~~~ Rhonda in MO