Apple Dip

1 block cream cheese (8 oz)
1/3 cup brown sugar
1/3 cup white sugar
Caramel
Heath bar bits

Cream together the sugars and cream cheese until it's not grainy (you know, you can't feel the sugar when you taste it)

Pour the mixture into a bowl and make a "well in the middle" with a spoon.

Pour caramel syrup into the well (I like the stuff in the jar, not the squeeze bottle)

Sprinkle crushed heath bar around the edge.

Frog Eye Salad

1 Cup sugar
2 T. flour
2 ½ tsp salt
1 ¾ C pineapple juice (I use the juice drained from the cans)
2 eggs, beaten
1 T. lemon juice
3 qts. Water
1 T cooking oil
1 package (16 oz) Acini de Pepe pasta
3 cans mandarin oranges, drained
2 cans pineapple chunks, drained
1 can crushed pineapple, drained
1 carton (9 oz.) non dairy whipped topping
1 cup miniature marshmallows



Combine sugar, flour and ½ tsp. salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining two tsps salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until Acici de Pepe is done. Drain pasta, rinse with water, drain again and cool to room temperature. Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in air tight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. Makes 25 servings.

Thanks Leslie for this one.

Grandmas Orange Syrup

1 sm can oj concentrate (1/2 can large can)
1/2 cup butter
1 cup sugar

boil together on the stove

Loaded Idaho Baked Potato Soup

2/3 Cup butter
2/3 Cup flower
7 Cups milk
4 Large baking potatoes
1 1/4 Cups cheddar cheese
1 to 2 lbs. bacon, cooked and crumbled
1 Cup sour cream
3/4 tsp salt
4-6 green onions, sliced
1/2 tsp pepper

In a large pot, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve.

Serves 6-8

Hot, Spice Cider

1 can Cranberry Frozen Concentrate
2 cans Apple frozen concentrate
1 spice pack

Spice Pack
2 tsp. whole cloves
2-3 cinnamon sticks
cheese cloth

• Cut a 8"x 8" square of cheesecloth. Place spices in center and tie corner together

Cider Mix

Mix cranberry and apple juices as directed in a large stock pot. Place spice pack in juice mis. Bring to a boil. Lower temp. and let simmer for 20 min.

Serve Warm

** Jonathan Polander

Breakfast Casserole

1 lb. crumbled sausage (cooked, drained well)
6 eggs, beaten
6 slices bread, buttered, torn into small pieces
2 C milk
1 tsp salt
1 tsp dry mustard
2 C grated cheese (mild cheddar, or a mixture of mild cheddar and sharp)

Mix eggs, milk, salt, mustard together.
Add cheese, bread pieces
Add sausage

Best when left in mixing bowl overnight in refrigerator, covered

Pour into pan, sprayed (oblong casserole dish)

Bake 350*, 40-45 min.

Parmesean Chicken Tenders

5 lbs chicken tenders (basically one of those big packs from Sam's)
1/2 C oil
1-1/2 C grated parmesan cheese
1-1/2 C panko bread crumbs
1 t seasoned salt
1/2 t paprika
1/2 t garlic salt

Mix all dry ingredients together in shallow bowl. Dip chicken in oil first then in bread crumb mix. If you are freezing, place in plastic container using wax paper in between layers. When you are ready to use, bake the frozen tenders at 375 for 35 minutes. Make sure to cover baking sheet w/aluminum foil and spray generously w/ cookingspray for easy clean up.

Thanks Terumi for this one!