Caramel Apple Bars II

Recipe From Cheri

3 c. all-purpose flour
3 c. quick cooking oats
2 c. packed brown sugar
1 1/2 t. baking soda
1 3/4 c. butter, melted
3 c. granny smith apples-peeled, cored and sliced (need 3-4 apples, cut into smaller pieces but not as small as chopped)
1/2 c. chopped walnuts (optional)

1 1/2 c. caramel ice cream topping
1/2 c. all-purpose flour

1. Preheat over to 350 degrees. Grease a 15 x 10 " Jelly Roll or a cake pan.
2. In a large bowl, combine the flour, quick cooking oats, brown sugar, and baking soda. Stir in the melted butter. mix until crumbly. This is the crust. Press 1/2 of this mixture into the prepared baking pan. Bake for 8 minutes in preheated oven.
3. In a small pan, over medium heat combine the caramel topping and the remaining 1/2 c. of flour. Stirring constantly, bring to a boil and cook for 3 to 5 minutes. This is the caramel filling.
4. Spread apple slices evenly over the baked crust. Sprinkle on the nuts. Then pour the caramel filling over the apple layer. Crumble the remaining crust over the top of everything. Bake again for 20-25 minutes or until golden brown. Cool before cutting into bars.

BLT Dip

Recipe From Cheri

1 lb. bacon
1c. mayonnaise
1/2 c. sour cream
4 oz. cream cheese
3 tomatoes-peeled, seeded and diced
1/4 c. shredded cheese
1/2 c. chopped iceberg lettuce
Chopped green onions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
2. In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes, cheese, and lettuce just before serving. Garnish with green onions on top.



Serve with bread for dipping

Cherry Jubilee Cheesecake Bars

Recipe from Kelissa

1 box Betty Crocker SuperMoist® cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container Betty Crocker® Rich & Creamy cherry frosting
3eggs

1. Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.
2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Lemon Raspberry Mousse Squares

Recipe From Kelissa

48 Nilla wafers, divided

3/4 c. boiling water

1 pkg. (3 oz) Jello Lemon Flavor

1 C. ice cubes

1 pkg. cream cheese

1/4 c. sugar

2 t. lemon zest

1 tub cool whip, thawed

1/3 c. raspberry preserves (I used home made freezer jam, raspberry)

1 1/2 c. fresh fruit

Stand 16 wafers around the edge of plastic wrap lines 8 " square pan. Add boiling water to Jello, stir 2 minutes until completely dissolved. Stir in ice until melted.

Beat in next three ingredients in a large bowl with mixer until blended. Gradually beat in Jello. Whisk in 2 c. Cool Whip.

Pour half of the jello mixture into prepared pan. Cover with 16 wafers. Microwave preserves on high 15 sec. brush onto wafers. Top with remaining Jello Mix and wafers.

Refrigerate for 4 hours or until firm. Invert dessert onto plate, top with remaining cool whip and fruit.

Peanut Butter Bars

Recipe From Cindy

1 cup butter or margarine, melted

2 c. graham cracker crumbs

2 c. confectioners sugar

1 c. (heaping) peanut butter

1 1/2 c. semisweet chocolate chips

4 T. peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners sugar, and 1 c. peanut butter until well blended. Press evenly into the bottom of an ungreased

9 x 13 " pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

*Note: I use 1 1/2 sticks butter and melt the p.b. with th butter and it turns our perfect!

Caramel Apple Dip

Recipe From Alli

1 8 oz. pkg. cream cheese

1 bottle caramel topping

Blend together. Serve with fruit.

Macaroni Grill Foccacia Bread

Recipe from Kari

1 T. dry yeast

1 T. Canola oil

1 T. sugar

Non stick cooking spray

1 c. warm water

2 T. margarine

2 1/2 c. white flour

1/4 c. fresh rosemary; chopped (or 2 T. dried)

1 T. Salt

Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c. of flour and salt. Knead for about 10 min. or process in food processor for 15 sec until smooth and elastic; add flour in necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 hour, until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9" square cake pans with nonstick spray. Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 minutes. Preheat oven to 450 degrees. Lightly sprinkle salt over the loaves. Bake for 20-25 minutes, until lightly browned.

Halibut Artichoke Dip

Recipe From Kelissa

1-2 lbs. cooked halibut, shredded, seasoned to taste

2 c. mayo

1 c. shredded Monterey Jack

8 oz. cream cheese

1/2 c. Parmesan cheese

1 lrg. can artichoke hearts packed in water

1 jalapeno pepper finely chopped

Put all except halibut in saucepan, heat on low until cheeses are melted. Gently stir in Halibut. Serve with whatever!!!