Fruit Pizza

Chris and I were trying to decide what treat to take to our Superbowl Party. All the appetizers are filling, so I wanted to cook something light for a dessert, so this is what I will be taking to the party.



1 pkg. store bought sugar cookie dough. (18oz.)
1 (8 oz.) pkg. cream cheese, softened
2 c. Cool Whip
Fresh fruit (your choice)
Coconut (opt.)

Press cookie dough into large greased pizza pan. Cook dough according to pkg. or until light brown. Cool.

Whip cream cheese and cool whip until fluffly. Spread over cookie dough.
Add coconut (you can toast your coconut to make it look really pretty).

In a fun pattern arrange your fruit slices. I think this time I am going to buy strawberries, raspberries, kiwi, and blueberries. Enjoy!

Chilli Verde Mini Meatloaf

I wish I would have taken a picture of this last night when I made it. I am not a huge fan of meatloaf, especially when the top part is smothered in Ketchup. It just looks disgusting, but when I bought my mini loaf pans from The Pampered Chef, this recipe card came with it, and I LOVE this recipe. My husband says that this is one of his favorite meals, and who usually says that about meatloaf??

This is the chilli sauce I use in this recipe.

1/2 cup chopped green bell pepper
1/2 cup finely chopped onion
2 garlic cloves, pressed
2 pounds lean ground turkey (93-98% fat free)
2 eggs
1 cup chilli sauce, divided
3/4 cup seasoned dry bread crumbs
1/4 tsp. ground black pepper

Preheat oven to 350. Finely chop bell pepper and onion. Combine bell pepper, onion, garlic, raw turkey, eggs, 1/2 cup of chilli sauce, bread crumbs, and black pepper. (I use my hands until it's all mixed and stuck together).

I use my Pampered Chef Mini loaf pans, so this makes 4 mini loaves. I have never done it any other way, but I am sure you can use regular loaf pans, and try to get 2 loaves out of this recipe.

For each loaf (if making 4 mini's) shape about 1 1/2 cups meat mixture into loaf. Bake 30 minutes. Spread remaining chilli sauce on tops of loaves. Bake an additional 20-30 minutes. (Note: I like my meatloaf a little burnt around the edges to crisp it up, so I cook the second half for 35 minutes). Bake until meat is no longer pink or internal temp. reaches 180 degrees.

Remove from pan and let stand 10 minutes to cool. Serve with your favorite side dishes.

Low Fat Pumpkin Chocolate Chip Cookies

My friend Lezlie gave me this recipe. I made a batch of these tonight for Sunday dinner tommorow. Everyone is on their New Year's diets, so I thought I would make these since they are low in fat.



2 Spice Cake Mixes
1 Lg. can Pumpkin
Bag Chocolate Chips

Combine the Spice Cake Mix with the Pumpkin. Stir chocolate chips in. Bake 375 for 14-17 minutes (it will vary depending on your oven, but these are very easy to underbake).

Makes 36-48 cookies-depending on how BIG you make them.

I was told that these are only 2 points per cookie-if anyone is doing Weight Watchers.

Magic Cookie Bars

I made a batch of these last night, so I could take them to a Young Women's activity tonight, the directions I gave my husband was "You can have a corner!!" I went downstairs a few hours later, to find an entire row missing. He's in so much trouble!



INGREDIENTS

1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels ( I actually prefer 1 cup butterscotch and 1 cup Milk Chocolate)
1 1/3 cups flaked coconut
1 cup chopped nuts



DIRECTIONS

1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.


Variations

7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.
*
Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.
*
Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.
*
Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.

Better Than Sex Cake

This goes with my previous post. I always have to have this for my BIRTHDAY, it's better than any store boughten birthday cake out there, and hello...the name says it all. There are a dozen different recipes for this cake, but once again I will claim....this one is the BEST!! And, I have to tell you a little story to go along with this. I made this cake for Chris's family one time. Ever since then, Chris's Grandma who is in her 80's always secretly says "Will you ask Melissa to bring that better than sex cake?" This cake really will make you smile, no matter what your age :O)



1 box chocolate cake mix
1 jar Mrs. Richardson's Butterscotch Caramel Ice Cream Topping
1 16 oz. tub Cool Whip
1 can sweetened condensed milk
6-7 Skor Candy Bards, cut up

Mix and bake cake as directed on pkg. Bake on a greased large cookie sheet instead of a 9x13 pan. Check cake after 15-18 min's. Insert toothpick, if it comes out clean, it's done. Cool COMPLETELY. With the end of a wooden spoon poke holes all over the cake. In a bowl mix sweetened condensed milk and ice cream topping. Blend well and pour over cake. Top with Cool Whip. Sprinkle Skor Bars over Cool Whip. (Note: I like to cut some of my Skor Bars up chunkier than others, that way there is a variety of sizes of toffee on the cake). Refrigerate. It's best if Refrigerated overnight, that way the caramel has time to seep through the cake and make it really gooey.

Relief Sociey Potatoes

Every year for my Birthday, my mom would make my favorite dinner. That included ham, Relief Society Potatoes, corn, hot rolls, olives, and Better than Sex Cake. Since my parents moved, I decided last week that I would make my own. It wasn't as good as my mom's, it never is. But, it was still a hit! I know there are lots of recipes out there for Relief Society Potatoes, but I will claim this is the BEST one!

2 Lb. bag frozen CUBED hash browns

1 cup margarine or butter, melted

1/2 cup chopped green onions (I love green onions, so I add a little more than that)

1 cup shredded Cheddar cheese

1/4 tsp. pepper

1/2 tsp. salt

2 cans cream of chicken soup

1 pint sour cream

corn flakes, crushed up (lots and lots)

Set out your hashbrowns to defrost.

Add soup, melted butter, sour cream, onions, cheese, salt and pepper. Pour into greased 13x9 pan. Crush cornflakes and sprinkle on top. Bake 40-60 min's on 350 degrees. If your potatoes are still a little frozen, it's more like 90 min's for baking.

Note: To make a lighter casserole, use only 1 cube of butter, fat free sour cream and 98% fat free cream of chicken soup. But for Birthday parties and special holidays....use the real stuff and enjoy!

Chicken and Shrimp Egg Rolls

Are any of you on Diets for your New Year's Resolutions? This is a great recipe that is Healthy and won't leave you starving 30 minutes later. We get together with Chris's whole family and make these. Usually we get together and make several batches. It's a fun get together activity and we freeze half the batch to pull out for emergency dinner nights. This is a great Light Recipe as long as you don't deep fry them. Although they are beyond delic if they are deep fried, I actually loved the baked version



1 6 oz. can chicken or 1 c. chopped chicken (I prefer the fresh cooked)
1 6 oz. can shrimp, or 6 oz. cut up cooked shrimp (We just buy the big bags of tiny deveined and cooked shrimp from Sam's CLub)
1 clove garlic
1/2 c. finely chopped snow peas (opt.)
1 Tbsp. oil
1 beaten egg
1/4 tsp. salt
1 pkg. egg roll skins
1/8 tsp. pepper
1/4 cup chopped water chestnuts
2 Tbsp. chopped green onion
2 Tbsp. soy sauce
1 cup fresh bean sprouts

Mix well and place in egg roll skins. Seal with egg mixed with water. Deep fat fry to golden brown or drizzle with a little Extra Virgin Olive Oil and Bake 350 degrees for about 20 minutes or until crisp and brown.

To serve we drizzle Soy Sauce on Top! It's soo good!

Slush Cubes

It isn't New Years at the Hernandez house unless Chris's mom whips up a batch of these. These are so delicious, and your kids will luv them!!! Enjoy!

4 cups sugar
6 cups water
2 lemons
5 bananas
1 6 oz. can frozen orange juice, mix according to can directions
1 46 oz. can pineapple juice
4 qts. 7-up

Boil water with sugar just until sugar dissolves. Set aside. Mash bananas and lemon juiceand add orange juice and pineapple juice. Add sugar and water mixture. Freeze in ice cube trays (if you are doing a themed party, you could freeze these in shaped trays). When ready to serve, put desired amount of cubes in glass, add 7-up and serve immediately. We serve these with forks so you can crush up the cubes and let the drink get really slushy.

Note: Put cubes out a little earlier before serving, that way they are easy to crush up in glass. Otherwise, we stick our glass cup in the microwave for about 10 seconds to make the cubes a little easier to slush up.

Lion House Pecan Caramel Turtles

Every year for our Christmas Eve dinner I make homemade Caramels, I have been wanting to try Turtles for a long time, but didn't dare. I found a recipe in my Lion House cookbook, and it was so easy and soooo yummy. They will definately be a hit if your in charge of bringing chocolate to the next family party.


2 cups sugar
2 cups light corn syrup
2 cups light cream (I could not find light cream in the dairy isle, I purchased regular cream...it's labeled heavy whipping cream, it's in a purple milk box. Note: This is not the same as Cool Whip).
1/2 tsp. salt
3/4 cup evaporated milk
6 Tbsp. Butter
Pecan Halves (I just purchased Western Family's in the large bag, they are about $7.99)
Melted Chocolate (optional-if you want them dipped. I would suggest it though...yum!!) Note: Purchase good DIPPING chocolate. The stuff that comes wrapped in plastic wrap, you can buy this at Lee's or any specialty kitchen store.

Combine Sugar, corn syrup, cream, and salt in a HEAVY saucepan. This will rise as it thickens and boils! Bring to a boil over medium heat, stirring constantly. Adjust temperature to maintain a steady boil and cook, stirring often, until mixture reaches soft-ball stage, 236 degrees (a soft ball should form when mixture is dropped into cold water.) SLOWLY-so boiling doesn't stop-add evaporated milk and butter. Continue cooking and stirring until candy reaches firm ball stage, 245 degrees (mixture forms a ball when dropped into cold water and won't flatten when removed); remove from heat. Arrage pecans in clusters on a baking sheet lined with waxed paper. (Note: I would spray the wax paper with a little PAM and I used 4 pecan halves per Turtle and that was perfect). Drop a spoonful of caramel onto each pecan cluster. Cool. (NOTE: I let the clusters set up overnight and did the dipping the next day, and that worked out really nice).

Dip candies in melted chocolate. I melted the dipping chocolate in a double boiler, Use a med/large pot and get the water boiling and place a glass bowl over it (make sure the glass bowl doesn't actually touch the boiling water). And let the chocolate melt over med/high heat. Makes 2 1/2 pounds of candy. Which ended up being about 40+ turtles. Happy Holidays!

Candy coated Peppermint sticks

Ingredients
4 oz. bittersweet or semisweet chocolate, chopped
1 tsp. shortening
2/3 cup pecans or your favorite nuts, chopped
16 3- to 4-inch soft peppermint sticks

Directions
1. In a small saucepan combine chocolate and shortening; cook over low heat just until melted. Transfer to a bowl. Place pecans on waxed paper.
2. Dip one end of each peppermint stick into melted chocolate and then roll in chopped nuts. Place on waxed paper; let stand until set. Wrap each individually to give as a gift. Makes 16 gifts.
Nutrition Facts
Calories 113,
Total Fat (g) 6,
Saturated Fat (g) 2,
Monounsaturated Fat (g) 3,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 0,
Sodium (mg) 1,
Carbohydrate (g) 16,
Total Sugar (g) 14,
Fiber (g) 1,
Protein (g) 1,
Vitamin C (DV%) 0,
Calcium (DV%) 1,
Iron (DV%) 2,
Percent Daily Values are based on a 2,000 calorie diet

recipe taken from BHG

Candy box caramels

It's the holidays, I don't know how many healthy recipes will be posted on my blog from now until Jan., probably none....it's time for the good stuff!

Ingredients
12 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped
1 cup toffee pieces, or favorite candy topping

48 short plastic or wooden skewers (optional)
1 14-ounce package vanilla caramels (about 48), unwrapped
2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)

Directions
1. In a microwave-safe 4-cup measure, place the 12 ounces candy coating. Microwave on 100% power (high) for 3 minutes or just until melted, stirring every 30 seconds.
2. Place toffee pieces, in a shallow dish. If desired, insert a skewer into each caramel. Dip one caramel into melted candy coating; turn to coat as much of the caramel as desired, allowing excess coating to drip off caramel. (If not using skewers, use a fork to lift caramel out of candy coating, drawing the fork across the rim of the glass measure to remove excess coating from caramel.) Place dipped caramel in toffee pieces to coat. Place coated caramel on a baking sheet lined with waxed paper. Repeat with remaining caramels. Let caramels stand about 1 hour or until coating dries.
3. If desired, microwave 2 ounces of a contrasting color of candy coating in a microwave-safe bowl on 100% power (high) for 2 minutes or just until melted, stirring every 30 seconds. Cool slightly. Transfer coating to a small, heavy plastic bag; cut a small hole in one corner of bag and drizzle additional coating over coated caramels. Let caramels stand until set. Makes 48 pieces.
4. To Store: Layer caramels between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.
5. *If desired, substitute milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.
Nutrition Facts
Calories 92,
Total Fat (g) 4,
Saturated Fat (g) 3,
Cholesterol (mg) 2,
Sodium (mg) 32,
Carbohydrate (g) 13,
Fiber (g) 0,
Protein (g) 1,
Vitamin C (DV%) 0,
Calcium (DV%) 1,
Iron (DV%) 0,
Percent Daily Values are based on a 2,000 calorie diet

Recipe taken from BHG

Triple Layer Mud Pie

As IF I would post something healthy right before the holidays are getting ready to kick off..Palease!

Chris made his request already for Thanksgiving. He mentioned that he likes Pumpkin Pie, but there are always too many Pumpkin Pies, so this is what we will be serving along the side of the Pumpkin Pies next week. Enjoy!



Prep: 15 min. plus refrigerating
Makes: 10 servings, one piece each

What you need
3 squares BAKER'S Semi-Sweet Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust
1/2 cup chopped PLANTERS Pecans, toasted
2 cups 2% milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided


MIX chocolate and condensed milk. Pour into crust; sprinkle with pecans.
BEAT milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over pecans. Stir half the COOL WHIP into remaining pudding; spread over pudding in crust. Top with remaining COOL WHIP.
REFRIGERATE 3 hours.

Recipe taken from Kraft Foods

Hot Fudge Pudding Cake

Okay gals, if you have never tried this, you MUST! It's sinful! It's also a fun science project for your kids, when you put everything together it's a runny mess, but then after it cooks, the top part is a cake, and the underneath part is HOT chocolate fudge...to die for, and super easy to cook!



1 cup flour
3/4 cup sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1 3/4 cup hot tap water
1 tsp. vanilla
1 cup chopped nuts (optional)
1 cup brown sugar
1/4 cup cocoa
1/2 cup milk
2 Tbsp. oil
Ice cream or (my personal favorite-whip cream for this recipe)

Heat oven to 350 degrees. In ungreased 9x9 pan, stir together flour, sugar, 2 Tbsp. coca, baking powder and salt. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 min's. Let stand 15 min's so the pudding can set up. Spoon into dessert dishes, invert each spoonful onto dessert plate so the pudding runs down. Top with ice cream or whip cream. You can even top with hershey's topping if you are a chocoholic!!

Note: We always double this recipe, and make it for dessert and have leftovers for breakfast. If you want to double it, double the ingredients and put into 13x9 casserole dish!

Garden Chicken and Stuffing

We had this for dinner last night, and Chris loved it! It's a perfect recipe to get excited for Thanksgiving!! We served it with toast and honey on the side. Yum!


1/4 cup margarine or butter
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
(Hint: if you chop these up pretty fine, your kids don't even know they are there, it looks like part of the stuffing)
1 clove garlic (This was not in the recipe, but I LOVE garlic so I added some, and it was yummy)
1/4 cup all purpose flour
1 can (10.5 oz.) Campbell's condensed chicken broth (or your favorite broth)
1 cup milk
1 pkg. herb seasoned cubed stuffing (like Stove Top)-1 box
2 cups cubed cooked chicken or turkey
1 cup shredded cheese (4 oz.)

In saucepan over med. heat, in hot margarine, cook celery, onion, carrot, garlic until tender. Add flour, cook 1 min more, stirring constantly. Gradually stir in broth and milk. Cook until mixture boils and thickens, stirring constantly.

Add stuffing and chicken; toss to coat. Spoon into casserole dish (13x9). Bake 350 for 35 minutes. Sprinkle with cheese and bake 5 min more.

Recipe taken from Campbell's Delicious Easy Recipes Cookbook.

Ham and Cheese Roll ups and Cheese Dip

Here is the recipe for the scary Skeleton Ham and Cheese Roll ups and the Orange Cheese Ball. These are so tasty!



HAM AND CHEESE ROLL UPS
1 8 oz. pkg. cream cheese, softened
1 Tbsp. Worcestershire sauce
Thinly sliced cooked ham (deli ham)
1/2 c. chopped green onions

Combine all ingredients except ham and spread thinly on the ham slices. Roll up and put flap side down. Chill atleast 2 hours, covered. Just before serving, cut across the roll into thin slices.


CHEESE PINE CONE
1 8 oz. pkg. cream cheese, softened
1/2 tsp. dill weed
1/8 tsp. pepper
1/2 cup mayo or sour cream
5 slices diced crisp bacon
1 1/4 c. whole unblanched almonds

Mix everything together except almonds. Chill overnight. Form into ball. Starting at one end, press the pine cones in at an angle.
(NOte: I don't think my brother in law added the almonds, in the picture above, he just died the cheese ball orange and put it in a cute container and sat it on dry ice.) These are great served with wheat thins or your favorite crackers.

Scary Ham and Swiss Stromboli Sandwiches

This weekend was our annual Halloween party, my brother in law makes the best food. This one is a famiy favorite. We dress up the recipe to make a scary snake, but the original recipe is a great recipe you can use year round. Enjoy!

1 tube refrigerated French Bread
8 bacon strips, cooked and crumbled
1 1/2 c (6oz.) shredded Swiss cheese
6 oz. deli ham, thinly sliced
6 sliced green onions

Unroll dough on a greased baking sheet. Place ham over dough to within 1/2 inch of edges; sprinkle evenly with onions, bacon and cheese. Roll up jelly roll style, starting with a long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet. With a sharp knife, cut several 1/4 inch deep slits on top of loaf. Bake at 350 for 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm. 5-6 servings.

Chex Muddy Buddies

Tonight I went over to my in-laws after a good swimming work-out, there on the table sat a bowl of Muddy Buddies, "Oh well, at least I burned a few calories before racking them right back up with these yummy treats."



9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Substitution
Peanut butter and chocolate are a favorite flavor combo, but peanut butter lovers can substitute peanut butter chips for the chocolate chips to intensify that flavor.
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Part II-This was on the same website, I think I might have to give these babies a try!


8 cups Chocolate Chex® cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips

Substitution
Instead of using waxed paper, you can spray the cookie sheet with cooking spray or line with nonstick foil.
1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

Baked Potato Soup

Last week we had a play date at my friend Cassie's house. She made an awesome Baked Potato Soup and put it in bread bowls (which you can buy at Wal-Mart in the bakery). I begged her for this recipe because it's starting to get real chilly outside, this is the perfect recipe for a cold night! Enjoy!



2/3 cup margarine or butter (which ever you prefer)
2/3 cup flour
7 cups milk
4-6 baked potatos (depending on how chunky you want your soup, I used 6 and thought it was perfect)-baked, cooled, peeled and cut up in cubes
4-6 green onions (I LOOVE green onions so I went for 6 and it was delic!)
1 package bacon, cooked, drained and crumbled
1 1/4 -2 cups shredded cheese (Again, I went for 2 cups, it made it really creamy)
1 cup sour cream
Salt and Pepper
Parsley

I cooked my baked potatos the night before, it made the soup quick and easy to make the next day.

Melt butter/margarine over medium heat. Whisk in flour and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to boil, stirring constantly. Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Stir until cheese is melted. Garnish with parsley and serve in bread bowls.

Cinnamon Apple Crisp (with Caramel)

This is a recipe that I made up. I loved my dad's Apple Crisp growing up, I love Chris's family's recipe, and I love Apple Pie (minus the crust...I know, I must be crazy)...so I came up with this recipe to combine all 3 recipes and I added a few twists of my own. Enjoy!!

Instead of taking my entire afternoon peeling and cutting up fresh apples, I buy canned apple pie filling (this makes the recipe very rich and tasty). I buy the WILDERNESS brand with the Cinnamon N' Spice Apple Filling. You don't have to buy this brand, but just FYI I have never been able to find this at Wal-Mart, so I pick it up at regular grocery stores.

For the filling:
Spray a 13x9 pan with non-stick spray and pour 2 cans of the pie filling in the pan. I take a bottle of lemon juice and just drizzle a small amount over the apples. Then I take cinnamon and sprinkle a little bit over the apples.

For the Apple Crisp Topping: (Note: The Topping Recipe below is already doubled, so don't double it or you will have way toooo much topping....if that's possible :O) )

1 cup flour

1 cup brown sugar

1/4 tsp. baking soda

1/4 tsp. salt

1 cup instant oatmeal

1/4 tsp. baking powder

2/3 cup Sugar

1 tsp. cinnamon

1 cube butter

In a dish combine these ingredients. I use a pastry blender and you want to blend it until it all sticks together. Sprinkle over the top of apples.

I sprinkle a little more cinnamon on top, it makes the color look really pretty.

Sprinkle 2 Tbsp. butter cut up over the topping. Bake 350 degrees for 45 minutes uncovered.

I top with Whip cream (or vanilla ice cream)

And then drizzle with Smucker's Caramel Ice Cream Topping.

Pumpkin Roll

This is one of my favorite fall recipes. It makes the house smell sooo yummy!
Note: If the pumpkin roll is too much work, you can leave the cake in the cake pan and add the frosting to the top and eat it just like that.

3 eggs-put in a blender and blend 5 minutes

In a seperate bowl put 1 cup sugar, 3/4 cup flour, 1 tsp. baking powder, 1/2 tsp. salt, 2 tsp. pumpkin spice or 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. ginger and mix together.

2/3 cup canned pumpkin, 1 tsp.lemon juice. Mix together and add to egg mixture. Spray a cookie sheet and the sides really really good with PAM no stick spray. Bake at 350 for 15 minutes. Turn onto a dish towel sprinkled with powdered sugar and roll up-being very careful as you roll. Cool.

Frosting:
1 oz. pkg. cream cheese
1 cup powdered sugar
4 Tbsp. margarine
1/2 tsp. vanilla
Mix together, unroll the cake and spread over pumpkin roll.

Roll bakc up, cover with tin foil and I put in fridge until ready to eat.