Praline Bars

Line jelly roll pan with graham crackers, separated

Boil the following together for 3 minutes:
2 sticks melted butter (no margarine)
1/2 c. sugar

Pour this over crackers and spread, sprinkle with 1 c. chopped pecans.

Bake at 325 for 12 minutes.
Remove from pan to waxed paper after removal from oven. Wait 1-2 minutes.
Optional, sprinkle with chocolate chips and let chocolate chips soften and spread chocolate.
SO easy, so good!

Fresh Apple Cake

Ingredients
Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Directions
Preheat the oven to 325 degrees F. Generously grease a tube pan.

For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

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.