Snicker Apple Salad

A fun "salad" perfect for these hot summer days. I like this because it can count as a salad or dessert.:)

Ingredients:
5 large granny smith apples, cut in bite size pieces
1 3 oz. vanilla instant pudding mix
1 cup milk
1 8 oz. cool whip
4-5 regular size snicker bars, cut up.

Mix milk and pudding mix. Add cool whip. Fold in apples & snickers and chill.

Meat Loaf


My mother in law gave me this recipe when I got married and I really like it.  It is really basic and doesn't have a sauce on top, so if you like a saucy meatloaf this might not be for you!!

1 1/2 pounds of ground beef
1/2 cup bread crumbs (you could also use 3/4 c. cracker crumbs or 1/3 cup oatmeal)
1/2 teaspoon salt
1 small onion diced
1 egg
1 can tomato sauce, 8 oz

Combine all ingredients and put into a loaf pan.  Bake at 350 degrees for 1 hour.

You can also turn this into a Hamburger cheese roll by:

Pat meat mixture out on waxed paper, make into rectangle as wide as a loaf pan.  Sprinkle with one cup of grated cheese.  Roll up and seal edges!!

Million-Dollar Caramel Cookies

 

 Million-Dollar Caramel Cookies

(Makes 4 dozen)

• 1 cup butter, softened
• 1 cup white sugar, plus 1 TBSP
• 1 cup packed light-brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1⁄2 cups flour, plus 1⁄4 cup
• 3⁄4 cup cocoa
• 1 tsp baking soda
• 2 Heath candy bars
• 1 bag Rolo chewy caramels

1. Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

2. In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.

3. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.

4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.

5. Bake for 7 to 10 minutes. Cookies will look quite soft, but do not over bake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container.