Makes 8 tea sandwiches

4 thin slices raisin-pumpernickel bread

2 tablespoons apricot preserves

1 tablespoon Dijon mustard

1/4 pound Virginia ham, thinly sliced

Spread one bread slice with half of the preserves. Spread another

slice with half of the mustard. Fill with half of the ham slices and

close. Repeat using the remaining bread, preserves, mustard and ham.

Trim the crusts from the 2 sandwiches. Cut each into 4

finger sized sandwiches.

2 cups blueberries
1/3 cup light cream cheese (1/3 of an 8-ounce block)
1 Tablespoon apricot preserves

In processor, mix blueberries, light cream cheese and apricot
preserves; blend until smooth.

Serve with cut up fruit.

Makes 8 servings

1/2 cup confectioners’ sugar

1 package (3 ounces) cream cheese, softened

2 tablespoons butter, softened

1/2 teaspoon vanilla extract

1 1/2 cups milk

1 box (3.9 ounces) instant chocolate pudding mix

2 cups frozen whipped topping, thawed

8-inch plastic flowerpot

2 plastic drinking straws

2 silk flowers

8 gummi worms

Prep Time: 30 minutes plus chilling

Baking Time: 35-40 minutes

Makes 8 servings

1. Preheat oven to 350F. Coat a 9-inch round cake pan with cooking spray. Prepare cake mix according to package directions. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool cake completely in pan on a wire rack.

2. Remove cake from pan; cut into pieces. Place one-third of cake pieces in a food processor. Process until crumbs form; set aside. Repeat with remaining cake pieces.

3. Combine confectioners’ sugar, cream cheese, butter and vanilla in a large bowl. Beat with an electric mixer on low speed just until combined. Beat on medium speed until smooth, 1-2 minutes. Add milk and pudding mix; beat on low speed until well combined. Fold in whipped topping.

4. Sprinkle one-third of cake crumbs into the clean flowerpot (be sure to start with a new flowerpot). Spoon half of pudding mixture on top of crumbs. Repeat layers, ending with cake crumbs.

5. Chill for at least 3 hours before serving. Place plastic straws in pot; trim as needed. Insert silk flower into each straw. Tuck ends of gummy worms in cake “dirt” just before serving.

Per Serving: 486 Cal.; 6g Protein; 25g Fat; 57g Carb.; 503mg Sodium; 105mg Chol.; 1g Fiber.

Tip: Frozen whipped topping can’t be thawed in the microwave; thaw it in the refrigerator. A 16-ounce container will thaw in about 6 hours.

Pkg. cocktail hot dogs
1/4 c. mustard
3/4 c. grape jelly

Place mustard and grape jelly into crock pot. Place on high. Put hot dogs in
and simmer. Great sauce for sweet and sour meatballs, too.

      1 7¾-ounce can salmon, drained and flaked (or tuna)
      ¼ cup dill pickle, chopped (can substitute relish for sweeter flavor)
      ¼ cup mayonnaise
      2 tablespoons catsup
      4 hot dog buns
      Soft butter

Heat oven to 350°.

Mix first 4 ingredients in a bowl.

Open buns and slice down center.

Butter each half.

Spread salmon (or tuna) filling evenly on buns.

Place on cookie sheet and bake for 10 minutes.
More Famous Recipes

Haunted Hayride Apples

1/4 cup seedless raisins
1/4 cup coarsely chopped walnuts
1/4 cup brown sugar
1/4 teaspoon ground cinnamon (optional)
dash nutmeg (optional)
4 firm, tart apples (such as Granny Smith)

1. Preheat the oven to 350°F.

2. In a small bowl, mix the raisins, walnuts, brown sugar, cinnamon and nutmeg together.

3. Wash and core the apples using an apple corer or a small knife.

4. In a baking dish, arrange the apples with the tops up. Fill each apple with one-fourth of the raisin mixture.

5. Pour water into the baking dish to the depth of 1/2″.

6. Bake for 30 to 40 minutes. Baste the apples once or twice with the cooking liquid. The apples are done when they still hold their shape and yield to a knife when pierced. Serve the apples when they are cooled slightly.

7. To warm in the microwave: Place the apple in a microwave-safe dish and microwave on low for 1 minute at a time, until warm. Caution: Parts of the apple can get very hot!

Serving Size: 1 apple

1 (18.25 ounce) box spice cake mix
1 (21 ounce) can apple pie filling
3 eggs
3/4 cup regular or fat-free sour cream
1/4 cup water
2 tablespoons vegetable oil
1 teaspoon almond extract
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon

Glaze:
2/3 cup confectioners’ sugar
2 teaspoons whole or fat free milk

Set aside 1 tablespoon cake mix. Set aside 1-1/2 cups pie filling.

In a mixing bowl, combine eggs, sour cream, water, oil, extract and
remaining cake mix and pie filling. Beat on medium speed for 2 minutes.
Pour half of the batter into a 10-inch fluted tubepan coated with
nonstick cooking spray.

Combine the brown sugar, cinnamon and reserved cake mix; sprinkle over
batter. Spoon reserved pie filling over batter to within 3/4 inch of
edges; top with remaining batter.

Bake at 350 degrees F for 40-50 minutes.

A new, delicious twist on the traditional caramel apple! These are ideal for fall when you have an overabundance of apples, but don’t discount them for other holidays and occassions! Simply change the color of the sprinkles or other decorations to fit the season or event.

Editor’s note: For children with allergies to peanuts, replace the peanut butter chips with butterscotch or mint for a different twist!

You will need:
12 wooden ice cream sticks
12 medium apples, stems removed
1 package (10 ounces) peanut butter chips
1/2 cup vegetable oil
2/3 cup confectioners’ sugar
2/3 cup cocoa

Optional for decorating apples:
chopped peanut butter chips
chopped or mini chocolate chips
chopped vanilla chips
flaked coconut
colored spinkles
chopped nuts

What you do:
Insert wooden stick into each washed and dried apple. Cover a baking sheet or tray with waxed paper.

In a medium microwave-safe bowl, stir together peanut butter chips and oil. Microwave on high 1-1/2 minutes or until chips are softened. Stir until melted.

Stir together confectioners’ sugar and cocoa; gradually add to melted chip mixture, stirring until smooth. Microwave on high 1 minute or until very warm.

Dip apples into mixture, twirling to remove excess coating. (If coating becomes too thick, return to microwave for a few seconds). Roll coated apple in chopped chips or coconut if desired, or sprinkle toppings onto apples. Allow to cool on prepared baking sheet or tray.

Yield: one dozen apples.

1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 cups peeled, chopped apples
3/4 cup sugar
2 Tablespoons vegetable oil
1/4 cup Egg Beaters (egg substitute)
1 cup fresh cranberries
1/2 cup chopped walnuts

Mix flour, baking powder, cinnamon and soda. Set aside. Mix apples,
sugar and oil in medium bowl. Stir in Egg Beaters. Add flour mixture,
just until moistened. Batter will be thick. Stir in cranberries and
walnuts. Spread into a greased 8-1/2 x 4-1/2 x 2 1/2 loaf pan. Bake at
350° for 1 hour or until toothpick comes out clean.

3 Granny Smith apples (about 2 pounds), peeled, cored, chopped
3/4 cup packed light-brown sugar
3 tablespoons butter
1/4 cup apple juice
1/4 cup heavy cream
1/4 teaspoon apple pie spice
1 tablespoon cornstarch
1/4 cup soft caramels (about 8 pieces), unwrapped
2 boxes (11 ounces each) piecrust mix
1/2 cup cold water
1 egg, lightly beaten

Combine apples, brown sugar, butter, apple juice, cream, pie spice,
cornstarch and caramels in a skillet. Bring to boiling over high heat,
stirring frequently, 8 to 10 mins.Lower heat to medium; cook for another
2 to 3 mins. Remove from heat.Heat oven to 425 degrees F. Stir together
2 boxes piecrust mix and cold water in medium-size bowl until dough
comes together in ball. Divide in half. Transfer half of dough to
floured work surface. Roll out to 1/8- to 1/4-inch thickness. Using
4-inch round cutter or lid of 13-ounce coffee can, cut out 6 circles.
Then with 2-3/4-inch cutter, cut 6 smaller circles, rerolling scraps as
needed. Repeat with second half of dough, cutting out six 4-inch circles
and six 2-3/4-inch circles. Reserve any leftover dough for other uses,
refrigerating for up to 3 days, or freezing up to 1 month.Press a 4-inch
circle of dough into a 2-3/4 x 2-inch cup of a muffin tin, pressing
dough up sides and overlapping rim slightly. Repeat with remaining large
circles and cups, filling a total of 12 cups.

Fill each pastry-lined cup with a scant 1/4 cup filling. Brush edges of
smaller circles with egg. Top pie bottoms with smaller circles; pinch
pastry edges together to seal. Decoratively pierce tops (Or cut smaller
circles into strips for a lattice top.) Bake in 425 degree F oven for 15
mins or until crust is golden and filling is bubbly. Remove pies to wire
rack to cool. Serve with vanilla ice cream if desired. Makes 12 pie cups.