Easy Oreo Truffles [December Featured Recipe]

1 pkg. (8oz) cream cheese, softened
1 pkg. Oreo cookies, finely crusted (about 4 1/4c.)
2 pkg. (8 squares) semi-sweet chocolate, melted

1. Mix cream cheese and 3 cups cookie crubs until well blended.
2. Shape into 48 - 1 inch balls. Dinp in melted chocolate; place on waxed paper - covered baking sheets. Sprinkle with remaining cookie crumbs.
3. refrigerate 1 hour until firm.

Pumpkin Gingerbread - November Featured Recipe

3 c. sugar
1 c. vegetable oil
4 eggs
2/3 c. water
1 (15oz) can pumpkin puree
2 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
3 1/2 c. all -purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder

1. Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans.

2. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves.

3. In medium bowl, combine flour, soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

4. Bake in preheated oven until toothpick come out clean, about 1 hour.

Peanut Butter Crunch Apples - October Featured Recipe

6 granny's
6 wooden sticks
1 pkg individually wrapped caramels
2 Tbs. water
1 1/2 tsp. vanilla extract
3 c. chopped peanut butter-filled sandwhich cookies
4 oz milk chocolate, chopped
4 oz white chocolate, chopped

1. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts. Stir in vanilla.

2. Dip each apple into the caramel and roll apples with cookies. Drizzle with chocolates!

Canned Apple Pie Filling

wash, pare, core and slice enough apples to fill 8 quart jars

7 cups granulated sugar
1 cup corn starch
1/2 tsp. salt
2 Tablespoons cinnamon
1/2 tsp. nutmeg
1 cube margarine (1/2 cup)
2 1/2 quarts water or apple juice

Mix together and heat until sugar is dissolved. Pour over apples already in quart jars. Clean tops of jars and place seals and rings on them. Process in cold pack canner for 30 minutes. (I got this recipe from Doreen Slaugh)

My Mothers Apple Crisp

12 Large Apples, Sliced
1/2 tsp. nutmeg
1 tsp. cinnamon
1 1/2 cups brown sugar
1/4 cup margarine

Mix together and spoon over apples in 9x13 pan (I use 1 1/2 bags of frozen pie filling) Bake at 350 for 30 minutes

French Apple Cobbler

Filling: (or use your apple pie filling, frozen or canned)
5 cups apples
3/4 cup sugar
2 tablespoons flour
1/2 tsp. cinnamon
1/4 tsp salt
1 tsp vanilla

Mix together and put in 9x9 pan and dot with butter

Topping:
1/2 cup flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 tablespoons melted margarine
1 egg

Beat together and add on top of apples. Bake at 375 about 35 minutes

Frozen Apple Pie Filling

About 36 Large Apples - pared, cored and sliced

7 cups granulated sugar
2 Tablespoons cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
2/3 cup flour

Mix dry ingredients together and pour over apples. Mix until coated. Measure about 6 cups apple mixture into Ziploc freezer bag and freeze.