- 1 pint strawberries – cleaned, hulled and sliced
- 1 pound seedless grapes, halved
- 3 kiwis, peeled and sliced
- 3 bananas, sliced
- 1 (21 ounce) can peach pie filling
In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.
- 1 head romaine lettuce – rinsed, dried, and chopped
- 2 bunches fresh spinach – chopped, washed and dried
- 1 pint fresh strawberries, sliced
- 1 Bermuda onion, sliced
- 1/2 cup mayonnaise
- 2 tablespoons white wine vinegar
- 1/3 cup white sugar
- 1/4 cup milk
- 2 tablespoons poppy seeds
- In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.
- 2 (21 ounce) cans apple pie filling
- 1 (18.25 ounce) package yellow cake mix
- 1/2 cup butter, melted
- Preheat oven to 350 degrees F (175 degrees C).
Pour apple pie filling into a 9×13-inch pan. Sprinkle cake mix over apples. Drizzle melted butter on top, stirring slightly to evenly moisten dry cake batter. Bake 30 minutes. Serve hot or cold.
- Apple Dip
- Package of Cream cheese
- bag of skor bits
- container of caramel dip
- several red and/or green apples. Great colours for x-mas too.
Beat package of cream cheese
spread as thin bottom layer on a plate
melt caramel dip to spread over cream cheese.
Put it in the fridge for a little while to haren the caramel a little bit, but not too much that skor bits don’t stick
Spread the skor bits over the caraml and voila
I usually put it in a glass pie plate and slice the apples and put them on top like a flower
At Halloween you should be able to get bags of apple/caramel suckers, which are very tasty!
- 1 7 oz jar of marshmallow cream
- 1 8 oz pkg cream cheese
Mix with mixer until smooth. Serve with sliced apples, grapes and fresh pineapple.
- 1 cup (2 sticks) butter or margarine, melted
- 2 cup sugar
- 2 teaspoon vanilla extract
- 4 eggs
- 1 cup all-purpose flour
- 2/3 cup Cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Heat oven to 350°F.
Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare Frosting; spread over brownies. Cut into squares.
- 3 tablespoons butter or margarine, softened
- 3 tablespoons Cocoa
- 1 tablespoon light corn syrup or honey
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency.
This Halloween recipe not only tastes great but is healthy too. Kids and teens alike will slurp up these fruit cups at your Halloween party.
Prep Time: Approx. 30-40 minutes
•4 15 oz. cans of fruit cocktail
•2 20 oz. can of pineapple chunks
•1 black permanent marker
Cut off the tops of the oranges, just like you would a pumpkin you are about to carve. Using a spoon, scoop out the center of the orange. Take your time and be careful not to rip the orange peel, you will be using them later. After you scoop out the orange, cut it to use with the fruit mixture. Using the black permanent marker, draw faces on the oranges resembling a jack o’ lantern. Set the orange peels aside to dry.
In a large bowl combine the orange pieces, pineapple chunks and the fruit cocktail. Scoop the fruit mixture into the orange peels and refrigerate for one hour, then serve.