Apple Crisp

8 medium apples (I use granny smith)
1 1/2 c. brown sugar
1 1/2 c. flour
1 1/2 c. oats
1 c. butter or margarine
2 tsp. cinnamon
1 tsp. nutmeg

Preheat oven to 375 degrees. Coat the sides and bottom of a 9x13 baking dish with butter or margarine. Peel and core apples. Slice apples and place in coated baking dish. At this point you may want to put a few tablespoons of water (no more than 3) in the dish with the apples to keep them moist while baking. Mix the brown sugar, flour, oats, cinnamon and nutmeg together. Mix in butter until totally incorporated and mixture is in very small "pea-size" crumbs - sometimes it is easiest to use your hands. Sprinkle the mixture over the apples in the baking dish. Bake 30-40 minutes until the apples are tender and topping is golden brown.

From: Andrea Jensen

Artichoke Dip

1 (13 3/4-ounce) can quartered artichoke hearts (make sure they are NOT the marinated ones.)
1 c. fresh grated parmesan cheese
1 c. mayonnaise
1 (4-ounce) can diced green chilies

Combine all ingredients in baking dish. Bake uncovered for 30 minutes at 350 degrees or heat in a crock pot. Serve warm with tortilla chips or piece of French bread (I prefer it with bread!).

From: Heather White

Artichoke and Spinach Dip

8 oz. package cream cheese, room temp.
1/4 c. mayonnaise (not Miracle Whip)
1/4 c. Parmesan cheese
1/4 c. Romano cheese
1 clove garlic, finely minced
1/2 tsp. dry basil (or 1 tblsp. fresh)
1 4 tsp. garlic salt
1 - 14 oz. can artichoke hearts, drained and coarsely chopped
1/2 c. frozen chopped spinach, steamed and drained well
Salt and Pepper to taste
1/2 c. Mozzarella cheese, grated
Crackers or chips

Heat oven to 350 degrees. IN a mixing bowl, cream the cream cheese, mayonnaise, Parmesan and Romano cheeses, garlic, basil and garlic salt. Mix well.

Add the artichoke hearts and spinach. Mix until blended. Salt and Pepper to taste. (Dip can be made to this point and stored in airtight container in the refrigerator until ready to bake.)

When ready to bake, pour dip into a pan that has been coated with nonstick cooking spray. Top with mozzarella cheese. Bake 25 minutes or until top is browned. Serve with crackers or chips.

From: Sarah Blackburn

Almond Slush

6 oz. orange juice
6 oz. lemon juice
7 cans water
1/2 c. sugar
1 tsp. almond
1 tsp. vanilla

Serve as punch hot or cold. Can also freeze and serve slushy with Sprite. (That's the best way to have it.)

From: Dawn Hall

Apple Pie

Pour 2 large cans of Wilderness Apple Pie Filling into pie crust (not cooked). Sprinkle with cinnamon. Top with Crumb Topping and bake according to directions on can.

Crumb Topping:
1/3 c. sugar
¾ c. flour
6 tblsp. butter

Mix flour and sugar. Cut in the butter. Sprinkle over pie. This is the best apple pie ever! It's SO GOOD!!!

From: Mom

Angel Cookies

½ c. chocolate chips
2 tblsp. butter
1 tsp. vanilla
1/8 tsp. salt
2 c. sifted powdered sugar
2 eggs, beaten
4 c. small marshmallows
1 pkg. coconut

Melt chocolate chips and add butter and vanilla. Take off heat. Stir in salt, eggs, powdered sugar and marshmallows. Cool in pan. Put coconut in bowl and roll spoonfuls of marshmallow mixture in coconut. Place on cookie sheet. Let stand in fridge until set.

From: Mom

Hot Artichoke Dip

14 oz can non-marinated artichoke hearts, chopped
10 ½ oz can of cream of mushroom/roasted garlic condensed soup
1 c. cream cheese, broken into small pieces
¼ tsp. black pepper
½ c. shredded Parmesan cheese
½ c. shredded Mozzarella cheese
½ c. roasted red peppers, chopped
Dash of salt
Chips, crackers, or crusty bread for dipping

Spray inside of crock pot with Pam. Combine all ingredients, except chips in crock pot. Mix well. Cook on high for 1-1 ½ hours. Reduce to low and keep warm for serving. Stir just before serving. Serves 8-12. (Double it for large gathering.)

From: Becky Hill

Alfredo Sauce

1 stick butter
8 oz. cream cheese
2 tsp. garlic powder
2 c. milk
4-6 oz. parmesan cheese
1/8 tsp. pepper

Melt butter in medium saucepan over medium heat. Add cream cheese and garlic powder. Stir with whisk until smooth. Add milk, slowly, whisking to smooth out lumps. Stir in parmesan cheese and pepper. Reduce heat to low when sauce reaches desired consistency. Sauce will thicken, so if it sits too long, you can add a little more milk.

From: Fiddle

Apple French Toast Casserole

1 c. butter
1 c. brown sugar
2 tblsp. corn syrup

Heat in microwave in large bowl for about 2 minutes, or until the brown sugar is well mixed with the butter. Pour in the bottom of a greased (that's important!) 9x13 dish. Cut and peel 4 c. apples. Place on top of above mixture. Take 1 loaf French bread and slice thick (10-12 slices). Dip in egg mixture (1 c. milk & 4 eggs beaten together) and place on top of apples. Pour remaining egg mixture on top. Sprinkle with cinnamon and nutmeg. You can refrigerate this overnight if you want, but you can bake it now if you want, whatever! Place in 400 degree oven for 30 minutes, until golden brown or a knife comes out clean.

From: Heidi Hansen