Christmas Gorp

1 & 1/2 c. white chocolate baking morsels
3/4 c. creamy peanut butter
1/4 c. plus 2 T. butter
1 T. honey
1/4 t. ground cinnamon (optional)
8 c. Crispix (or other crispy corn and rice cereal squares
1 8 oz. pkg. pretzel-flavored fish-shaped crackers (3 cups)
1 & 1/2 c. powdered sugar
2 c. salted, roasted almonds with skins
2 c. red and green candy-coated chocolate pieces
1 & 1/2 c. sweetened dried cranberries (or raisins)

Combine first 4 ingredients and cinnamon, if desired, in a heavy saucepan. Cook over med. heat, stirring until morsels and butter melt. Place cereal and crackers in a large bowl; add melted white chocolate mixture. Stir until well coated. Let cool slightly.

Place powdered sugar in a large zip-top plastic bag. Add coated cereal mixture in batches; seal bag, and toss well to coat. Combine sugar-coated cereal mixture, almonds, and remaining ingredients in a large bowl. Stir gently to blend. Store in an airtight container.

Grilled Cedar-Planked Salmon

1 untreated cedar plank (approx. 14x7x1)
1/2 c. Sun-dried tomato dressing
1/4 c. finely chopped fresh parsley
1/4 c. finely chopped sun-dried tomatoes
1 T. oil
1 Salmon filet (2 lb.), 1 inch thick

Immerse plan in water, placing a weight on top of plank to keep it submerged. Soak 4 hours or overnight.

Heat grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush top of plank with oil; top with fish. Place on grill; cover grill with lid.

Grill 10 min. Brush fish with dressing mixture; grill 10 min. or until fish flakes easily with fork.

NOTE: Keep a spray bottle of water close at hand if needed for flare-ups. The longer you soak the cedar plank, the better.

Apple Cake in an Iron Skillet

4-5 whole Granny Smith apples, peeled, cored, and cut into 6 equal pieces
1&3/4 stick butter
3/4 c. sugar

For the cake:
1 stick butter
2/3 c. sugar
1&1/2 t. vanilla
2 large eggs
1/2 c. sour cream
1&1/2 c. AP flour
1&1/2 t. baking powder
1 t. salt
1/2 t. cinnamon
1 whole small Granny Smith apple, peeled, cored, and finely chopped

Preheat oven to 375.
In a 9 or 10inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 c. sugar to the pan and stir, then place apple slices , wedge side down, in the pan. Don't pack them too tightly, but try not to leave overly large gaps. Allow this to cookover low/med heat while you make the cake batter.

In mixer bowl, beat 1 stick butter and 2/3 c. sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over top, then spread gently so batter is evenly distributed. Bake 20-25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skilled for 5 minutes, then invert onto serving plate.
Serve warm with vanilla ice cream.
Got this one from Pioneer Woman. Sounds wonderful!

Strawberry Romaine Salad

For the dressing:
3/4 c. sugar (or granular Splenda)
1/2 c. red wine vinegar
2 cloves minced garlic
1/2 t. salt (optional)
1/2 t. paprika
1/4 t. ground white pepper

For the salad
1 large head romaine lettuce, washed and torn into bite-sized pieces
1 pint strawberries, sliced
1 c. (4 oz.) shredded Monterey Jack cheese (or Feta, or Gorgonzola)
1/2 c. English walnuts, toasted (or almonds)
11 oz. can mandarin oranges, drained (optional)
6 oz. dried cranberries
1/2 small red onion

Combine all dressing ingredients in jar, secure the lid, shake to blend.

Combine all salad items in a large bowl. Toss with dressing; serve immediately.

Salad by Connie Nash

1 Bag Romaine
1 Bag Spinach
3 Granny Smith Apples, diced
8 oz. Mozarella cheese
4-6 oz. Dried Cranberries
4-6 oz. Sunflower Seeds or cashews
11 oz. can Mandarin oranges, drained

Toss together.

Dressing:
3/4 c. oil
3/4 c. sugar (or Splenda)
1/2 c. Cider Vinegar
1 T. poppy seeds

Optional Dressing:
3/4 c. granular Splenda
1/2 c. red wine vinegar
2 cloves minced garlic
1/2 t. salt (optional)
1/2 t. paprika
1/4 t. ground white pepper
Combine all ingredients in a jar, secure the lid and shake to blend.

Zucchini Bread

3 eggs
2 c. sugar
2 c. shredded zucchini
3/4 c. vegetable oil
1 T. vanilla
3 c. AP flour
1 T. Baking powder
2 t. ground cinnamon
1 t. baking soda
1 t. salt
3 T. sesame seeds

Beat eggs in large mixer bowl until foamy. Beat in sugar, zucchini, oil, and vanilla. Stir in remaining ingredients except sesame seeds. Pour batter into greased and floured loaf pan--9 X 5 X 3. Sprinkle sesame seeds over batter. Bake until toothpick comes out cleans, about 1 hour and 15 minutes. Cool in pan 10 min., remove from pan. Cool completely on wire rack. Makes 1 loaf.
(I use smaller loaf pans and get 2 breads.)
Bake at 350 for 1 hour & 15 minutes.

Terry's Chocolate Chip Cookies

1 c. white sugar
1 c. brown sugar
1 c. Crisco (no substitutes)
Cream these together.

Add to the items above:
2 eggs
1 T. vanilla
1 1/4 c. oatmeal

Add to the items above:
2 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt

Mix in 1 c. chocolate chips

Bake at 350 for 13-16 minutes (just until lightly golden brown). Let cool for 2 minutes before moving from pan.