SPINACH CHEESE BALLS - APPETIZER -

INGREDIENTS:
1 box (9 oz.) frozen spinach thawed, squeezed to drain (or 2 cups fresh),
1 cup Original Bisquick Mix,
2 cups mozzarella cheese,
1 egg,
2 tablespoons Italian seasoning,
1 teaspoon garlic salt,
(oil for deep frying - optional)
DIRECTIONS:
Heat oven to 400 F. Spray cookie sheet with cooking spray. In large bowl, mix all ingredients (except oil). Shape mixture into 1 1/2 inch balls; place on cookie sheet.
Bake 10 to 15 minutes or until golden brown. Immediately remove from pan. Serve with marinara sauce if desired.
(For deep frying: after shaping mixture into balls drop few at a time onto deep fryer few minutes on both sides; remove on paper towel to drain; the Spinach Cheese Balls from these pics. are deep fried)

APPLE PECAN CHEESECAKE

INGREDIENTS:
2 cups graham cracker crumbs,
3/4 cup butter, melted,
1/2 cup finely chopped pecans,
1(8 oz.) package cream cheese, softened,
1(14 oz.) can sweetened condensed milk,
2 large eggs,
1(21 oz.) can apple pie filling,
1/2 cup firmly packed brown sugar,
1/2 cup flour,
1/2 teaspoon ground cinnamon,
1/4 cup cold butter,
1/2 cup chopped pecans,
(cool whip and caramel sauce, optional)

DIRECTIONS:
Heat oven to 350 F. Line a 13 x 9 - inch baking pan with parchment paper. Combine graham cracker crumbs, 3/4 cup butter and 1/2 cup chopped pecans in a small bowl. Press evenly into prepared pan.
Beat cream cheese in medium bowl until fluffy. Add sweetened milk and eggs. Pour over prepared crust. Spoon apple pie filling over cream cheese layer.
Combine brown sugar, flour and cinnamon in medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans. Sprinkle over apple layer.
Bake 35 to 40 minutes or until golden (do not over bake). Cool before cutting. Top with cool whip and caramel sauce (optional) if served cold, or vanilla ice cream if served warm.

RAISIN BRAN MUFFINS

INGREDIENTS:

6 cups raisin bran cereal,

2 1/2 cup plain all purpose flour,

2 cups buttermilk,

1 cup sugar,

1/2 cup oil,

2 eggs, beaten,

2 teaspoons baking soda,

1 teaspoon salt;

In large bowl mix well all ingredients. Refrigerate overnight. Next morning, stir well and bake as many as needed in greased muffin pan for fifteen minutes or until toothpick inserted comes out clean in a 400° oven. Store remaining batter tightly covered in refrigerator for up to one month.

CHOCOLATE RASPBERRY CHIP COOKIES

INGREDIENTS:

2 1/4 cup flour,
1 teaspoon baking soda,
1 teaspoon salt,
1 cup butter, softened,
3/4 cup sugar,
3/4 cup packed brown sugar,
1 teaspoon vanilla extract,
2 eggs,
2 cups raspberry chocolate chips;

DIRECTIONS:

Combine all the ingredients minus raspberry chocolate chips. Refrigerate for 1 to 2 hours. Preheat oven to 375 F.
Shape dough into small balls and place onto ungreased baking sheet; press lightly with the
bottom a glass; top each cookie with few raspberry chocolate chips and press lightly; bake for 10 to 12 minutes.

CHOCOLATE NUT FUDGE BROWNIES

INGREDIENTS:
1 1/4 cups flour,
1/4 cup sugar,
1/2 cup butter,
1 (14 oz.) can Sweetened Condensed Milk,
1/2 cup unsweetened cocoa powder,
1 large egg,
1 teaspoon vanilla extra,
1/2 teaspoon baking powder,
1/2 cup chopped nuts,
1/2 cup melted white chocolate (optional);
DIRECTIONS:
Heat oven to 350F;
combine 1 cup flour and sugar until mixture resembles coarse crumbs; press firmly into bottom of ungreased 13x9 inch pan; bake for 15 minutes.
Combine sweetened condensed milk, cocoa,egg, 1/4 cup flour, vanilla and baking powder in large bowl; stir in nuts; spread over baked crust.
Bake 20 minutes or until center is set. Cool. Decorate with melted chocolate if desired or sprinkle with powder sugar. Cut in squares and enjoy!

CHOCOLATE NUT FUDGE

INGREDIENTS:
2 cups semi-sweet chocolate chips,
1 (14.oz) can sweetened condensed milk,
1 teaspoon vanilla extract,
1 cup chopped nuts;
DIRECTIONS:
Line an 8 or 9 inch square pan with wax paper. Melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring frequently. Remove from heat. Add vanilla and nuts. Spread evenly into prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.

BBQ BABY BACK RIBS AND BEANS

HAPPY HALLOWEEN - SUGAR FROST CUPCAKES

GRAHAM CRACKER CAKE WITH BUTTER PUMPKIN CREAM

ROMA TOMATO SALAD

INGREDIENTS:
Roma tomatoes,
cucumber,
green bell pepper,
sweet onion,
olive oil,
salt.