Caramel Puffed Corn

2 Bags (8 to 10 oz) of puffed corn*
2 cups brown sugar
1/2 cup butter
1 can sweetened condensed milk
1 cup corn syrup

*Puffed corn is differenet from regular popcorn. There are no kernals and have even less nutritional value as popcorn ;). They are found in the chip isle. Very similar to Pirate Booty, but you want a plain flavor or butter flavor.

1. Melt butter and brown sugar together in a saucepan on medium heat. Brown sugar should dissolve. Bring to a boil.

2. Add S&C milk and corn syrup.  Heat until smooth.

3. Poor over puffed corn and toss until pieces are coated. It's easier if you have two large bowls.

Recipe from: Kristen

Old-Fashioned Apple Crisp

4 Cups peeled and sliced tart apples (about 3 medium)
3/4 Cup packed brown sugar
1/2 Cup all-purpose flour
1/2 Cup rolled oats
1 tsp ground cinnamon
1/4 to 1/2 tsp ground allspice
1/2 Cup cold butter or margarine

Vanilla ice cream, optional

1. Place the apples in a greased 8-inch square baking dish.

2. In a bowl, combine brown sugar, flour, oats, cinnamon and allspice; cut in butter until crumbly. Sprinkle mixture over apples.

3. Bake at 375 degrees for 30-35 minutes or until apples are tender. Serve warm with ice cream if desired.

Yield: 4-6 servings.

Recipe by: tweaked by me from Taste of Home 2000 - Annual Recipes

Ooey Gooey Monkey Bread

Dash(es) brown sugar
18-22 Rhodes Rolls, frozen
1/2 cup brown sugar
1 package Cook & Serve Butterscotch Jell-O, unprepared
1/2 cup butter melted
1/4 cup pecans, chopped (optional)

1. Spray bunt pan with Pam and sprinkle your "dashes" of brown sugar in the bottom of it.

2. Place your rolls in the pan sporadically. Sprinkle the 1/2 cup of brown sugar and the dry jell-o over the rolls. Pour the melted butter over all of it. Add pecans if desired.

3. Let rise for 5-8 hours. I usually prepare right before we go to bed and this is our super healthy breakfast.

4. Bake at 350 degrees for 30-35 minutes. Remove, let cool - but not too much and gobble them up before the kids wake up.

Recipe from: Kristen

Pumpkin Roll

Batter:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp baking soda
1 tsp cinnamon
3/4 cup flour

Filling:
8 oz cream cheese
4 Tbsp butter
1 cup powdered or regular sugar
1 tsp vanilla

1. Mix eggs and sugar together. Add remaining ingredients. Bake on a greased cookie sheet (grease pan and put waxed paper on top, then grease and flour waxed paper). Bake at 350 degrees for 15 minutes. Check with toothpick to make sure it's cooked through.

2. Remove warm cake from pan onto a dish towel covered with powdered sugar. Rool up and let cool.

3. Mix filling ingredients. Unwrap cooled cake gently (it may crack a little) and spread with filling. Roll up like a jelly roll and wrap in aluminum foil and keep refrigerated.

Slice and serve.

Recipe from: Andra

Pie Crust

2 1/2 cups flour
1 cup shortening
1/2 tsp salt
1 egg
1 tsp vinegar
1/2 cup water, ice cold

1. Combine flour, shortening and salt. Cut shortening through the flour until it's the size of peas.

2. Beat together egg, vinegar and water. Add to flour mixture and mix well.

3. For best results, refrigerate until chilled through.

Recipe from: Kay

Heavenly Chocolate Balls

1 package Oreo Cookies
1 1/2 packages of cream cheese (12 oz)
1 12-oz package of milk chocolate chips
6 oz white chocolate (optional)

1. Place cookies and cream cheese in blender or food processor and blend well. Divide into one-inch rolled balls and refrigerate for 1/2 hour.

2. Melt chocolate in double boiler. Dip refrigerated balls into chocolate and let cool completely.

3. OPTIONAL: melt white chocolate and drizzle across the top of cooled balls.

Recipe from: Gina

Super Peach Pie

7-8 large peaches
2 cooked pie shells
1 cup sugar
4 Tbsp cornstarch
1/2 cup water
1/2 tsp almond extract
2 Tbsp butter
whipped cream - optional

1. Slice 3 - 4 large peaches into two cooked pie shells.

2. Mash 3 more peaches and add sugar, cornstarch, and water. Cook five minutes, until it boils. Stir often so it doesn't burn.

3. Add the almond flavoring and butter. Pour over sliced peaches. Chill. Serve with whipped cream if desired (but very good alone).

*You can also use frozen pie crust (which usually come in packages of two)
*If you use a deep dish pie crust then only one pie crust is necessary.

Happy Peach Season!

Recipe from: Janese

Pineapple Glaze

Combine following ingredients in a bowl:

Vanilla - contents of 1 vanilla bean split open and scraped clean or 3 Tbsp vanilla extract
1 cup brown sugar
dash of salt
1/2 cup lime juice

Brush glaze over sliced or chunked pineapple and grill on medium-low heat for 3 - 4 minutes on each side.

Recipe from: Alton Brown, Food Network

Cherry Cobbler

1 21-oz can of cherry pie filling
1 8-oz can of crushed pineapple (undrained)
1/2 cup butter, melted
1 yellow cake mix (unmade)

1. Mix cherry pie filling and crushed pineapple together and spread in a 9 x 13 pan.

2. mix melted butter and yellow cake mix until crumbly. Sprinkle evenly onto cherry mixture and bake at 350 degrees for 25 minutes or until golden brown.

Santa Cruz 1999, 2001

Recipe from: Janese