Candy Apple Salad

24 Fun Sized Snickers Bars

3 large Apples

1 large tub Cool Whip Topping, thawed

Cut each candy bar into six equal pieces. Wash and cube apples into bite sized pieces. Add both to large mixing bowl. Fold in thawed Cool Whip Topping. Chill until time to serve.

Grandma would be so proud!

Oriental Side Salad

DRESSING:

1/4 c. white wine vinegar

1/4 c. sugar

1/2 c. oil

Seasoning package from beef ramen oriental noodles

SALAD:

1 lb. pkg. cole slaw mix

Cut up green onions

Slivered almonds

Sunflower seeds

1 pkg. Ramen noodles, uncooked

Mix dressing ingredients together. Add all salad ingredients together. Amounts depend on your taste you may use your own cabbage cut up. Add a few grated carrots. Add dressing to salad ingredients. JUST BEFORE SERVING, break up Ramen noodles and add to salad. Really adds a nice crunchy taste.

Barbeque Baby Back Ribs

Baby back ribs- 1 rack

6 tablespoons lemon juice

1/2 cup cider vinegar

1 tablespoon brown sugar

1/4 cup Worcestershire sauce

1 cup ketchup

1/2 teaspoon mustard powder

salt and pepper

1 cup water

Salt and pepper ribs. Place in slow cooker with water in bottom for 4-6 hours on low.

In a small saucepan over low heat, combine the lemon juice, vinegar, brown sugar, Worcestershire sauce, ketchup and mustard powder and stir well. Simmer for 10 minutes, remove from heat and allow to cool.

Place ribs on pre-heated 375 degree grill. Sear both sides. Lower heat and apply barbeque sauce with basting brush. Allow to warm through. Serve immediately with your favorite side salad and corn on the cob! YUMMY!!!

Strawberry Pie

1 pie crust shell, baked or 1 graham cracker crust

1 1/2 cup water

3 T. cornstarch

1 small package strawberry jello

4 cups strawberries, sliced

3/4 cup sugar

Combine cornstarch and water in small saucepan. Cook on medium-high heat until clear. Reduce heat. Stir in jello to dissolve. Remove from heat. Combine sugar and berries in small bowl. Pour berries into pre-baked or graham cracker crust. Pour jello mix over top and chill until set. Serve with ice cream or cool-whip!

Honey Mustard Chicken

1/4 cup honey

1/4 cup yellow mustard

1 T. lemon juice

1 tsp. salt

1-2 pounds chicken, boneless

3 T. butter, cubed

Combine honey, mustard, lemon juice and salt. Grease a baking pan and arrange chicken on bottom and pour mix over chicken. Place cubed butter over top of chicken.

Bake at 375 degrees for 20 minutes or until done.

Chicken with Mushroom Wine Sauce

1/2 package bacon, coarsely cut

4 large chicken breasts

1 tsp. garlic salt

1/2 tsp. black pepper

1 (8oz) container fresh mushrooms

4 oz. red wine

1 1/2 cups chicken stock

1 medium onion sliced

Brown bacon and remove to paper toweled plate. Remove 1/2 the fat drippings. Garlic salt and pepper chicken breasts. Brown both sides in bacon drippings. Remove chicken from pan. Add mushrooms and onions to pan. Add wine and chicken stock. Bring to a boil and cook 2 minutes. Return chicken to mix and continue to cook over med-low heat until sauce reduces and chicken is cooked through. Add bacon crumbles. Remove from heat and serve with mashed potatoes!

Frosted Orange Cookies

2 medium navel oranges

1/2 cup butter flavor crisco

1 cup sugar

1/2 cup milk + 5 tsp.

2 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 1/2 cups powdered sugar

1 Tbsp. butter, melted

Peel the oranges and with a sharp knife remove all white pith from orange- save the peels, discard the pith. Process oranges and peels in a blender until smooth.

In a large bowl, combine shortening and sugar. Beat in 1/2 cup milk and 6 Tbsp. orange mix. Combine flour, baking powder, baking soda, and salt; add to creamed mixture until well combined.

Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 10-13 minutes. Cool on wire rack. Be gentle they are delicate.

For frosting, in a small mixing bowl, combine powdered sugar, 1 Tbsp. orange mixture, and 5 tsp. milk until smooth and reaches spreading consistency. Frost cookies.