December 11, 2011 ADVENT--Carols and Lessons Recipes

Quite a few (okay, more than just a few!!) have requested many of the recipes for the cookies and hot chocolate that were provided for the reception after the lovely program on Sunday evening.   Here goes!  (more will be added as they come in!)

Rich Hot Chocolate

It's hot chocolate, because we use chocolate and not cocoa!  It's rich because we use half-n-half for a portion of the milk.   Most hot cocoa's are made with water, and using the milk/half-n-half combo ensures the creamy texture.

When making hot chocolate for a crowd, this recipe can be made in a crock pot, allow the milk an hour or so on high to come to steaming (the time depends on your crock pot, as they vary in heat put out).

1 gallon of whole or 2% milk

2 quarts half-n-half 

2 cups Hershey's Chocolate Syrup (you can add as much of this as you like for  a more chocolately flavor)

Heat all ingredients in a large stock pot, stirring often until the mixture is steaming, but not boiling.  Milk can scald quickly, so watch it!

Alternatively, whisk all ingredients right in the crock pot and set on high for 1-2 hours, once again until milk is steaming; reduce to warm and you have hot chocolate to serve a crowd or keep on hand for the kids when they come in from the cold weather!

Make a  Hot Chocolate Bar!

Have in bowls the following and let your family or guests adorn their own hot chocolate with these mix ins:

• Marshmallows
• Fresh Whipped Cream
• Candy Canes
• Toasted Coconut Marshmallows (reminiscent of Mounds Candy Bars)
• Cinnamon and/or Cinnamon sticks (Mexican Hot Chocolate)
• Raspberry Syrup
• Butterscotch Chips
• Chocolate shavings
• Chopped peanuts, hazelnuts, pecans
• Cinnamon Candies
• Creamy Peanut Butter
• Nutella
• Crushed Peppermint candies
• Crushed candy canes such as strawberry, orange, or cherry flavored
• Crushed toffee bits
• Mini Marshmallows
• Marshmallow Creme
• Mini M&M’s
• Sprinkles and Colored Crystals
• Reddi Whip – they have chocolate and vanilla flavored
• Chocolate Syrup
• Caramel Syrup
• Ice cream in various flavors such as vanilla, mint, caramel
• Chopped Peanut Butter cups
• Crushed Butterfinger
• Other Flavored Syrups
• Candied Orange Rinds
• Maple Syrup
• Chocolate coated spoons

Brownie Balls  

These little rich dark chocolatey brownie balls are so easy to make and can be flavored to your liking.

1 Brownie mix of your choosing (Ghirardelli Double Dark Chocolate was used)

Ingredients listed on box to make the brownies (you can make the cake like or fudge, either works)

Flavorings

For the December 11 event, the balls were flavored with Bailey's Mint Irish Creme Liqueur and rolled in Dark Cocoa.  You can flavor these with your favorite liqueurs or liquor (bourbon and rum work extremely well) and roll in (Coatings) cocoa, melted chocolate, crushed nuts, coconut, sprinkles, sugars...the list can go on.  For a non-alcohol version, the coffee syrups work very well.

Make the brownies as directed on the package.  Cool completely.  In a large bowl, break up and crumble the brownies into small pieces.   Add 3-5 tablespoons of the liqueur/liquor/liquid of your choosing ONE TBS. AT A TIME, all the while mixing with your hands.  The goal is to make a slightly sticky ball of chocolate, so that you can pinch off teaspoons and roll into balls.  

Roll the balls into the coating of your liking.  You can refrigerate these or store at room temperature.

Each batch makes approximately 4 dozen balls, depending on size.

Gingersnap Cheesecake Balls

This recipe is so easy but is so very tasty--and NO BAKE!  These can be whipped up in minutes.

1 box of Gingersnaps (the hard crunchy kind)

3/4 of an 8 oz. package of cream cheese ( you can use the entire package for more cheese creamy consistency)

1/2 tsp. allspice 

3 TBS granulated sugar

In a food processor, pulse all the gingersnaps so that they are fine crumbs.

Reserve approx. 1 cup of the crumbs.

In a large bowl, mix all the ingredients (except for the reserved crumbs) until well blended.   

Roll into balls (using a teaspoon sized portion) and immediately roll into the reserved crumbs.

Store in the refrigerator.

Each batch makes approx. 3 dozen balls.

Chocolate Marshmallow Fudge

A great no bake, no stove top cook, fast fudge.  less than 5 minutes to prepare.

1 bag of semi-sweet chocolate chips (mini or regular work fine)
1 can of sweetened condensed milk

1 bag of mini marshmallows


In a glass bowl that is COMPLETELY dry (if there is any water in the bowl it will ruin the fudge)
mix the chocolate chips and sweetened condensed milk.
Microwave on high, in 60 second intervals (it usually takes about 3 times) stirring between each interval until the chocolate is melted.  When melted the chocolate will be glossy/shiny.

While melting the chocolate, line a 9" x 13" pan with foil or waxed paper.

Immediately stir in the entire bag of marshmallows when chocolate is melted.   Stir until the marshmallows are coated in chocolate; some of the marshmallows are going to melt from the heat of the chocolate--which is perfectly fine, however you do want most of them to retain their shape.


Spread out into the prepared pan and allow to cool.   The fudge will be ready in an hour at room temp, or to hurry the cooling process, pop into the refrigerator for 30 minutes.   Cut into pieces and enjoy!


Chocolate Marshmallow "Pops"

These are also a fun, no bake treat that can be made for any holiday or event--just alter the sprinkles/toppings, or even the color of the chocolate by using the Merkins or Wilton Candy Coating (colored or flavored) wafers that can be purchased at candy making shops or even Pat Catan's


1 bag of large marshmallows
1 package of lollipop sticks (50 ct packages are $1.27 at Pat Catan's)
2 tubs of the Baker's Dipping Chocolate (found in the baking aisle of Giant Eagle or ACME)
(alternatively, you can use the chocolate/candy coating wafers and a glass measuring cup)
Sprinkles and toppings of your choice  (for the December 11th event, we used crushed peppermint candy canes, red and green non-pareil tiny balls, and larger decorative dots in red and green.


Prep by inserting the lollipop sticks into all the marshmallows and setting aside.
Prep by pouring out your sprinkles and toppings into shallow bowls or plates.


Melt chocolate or candy coating according to the package directions.  Make sure that the containers you use are free of water, as water or any liquid will seize up the chocolate and ruin it.

Dip the marshmallows on the stick into the chocolate, approx. 1/2 to 3/4 of the way up the marshmallow.   Immediately sprinkle with the toppings so that they stick.

Place on a cookie sheet that has been covered in wax paper with the stick up (making a flat bottom) and allow to cool (harden) completely.   (approximately 30 minutes)

Store in a container with a lid or bag up individually for a cute little present.

This recipe makes approximately 45-50 pops.

November 2011 Everything Apple!

Eat-n-Greet's theme this month was "Autumn Harvest" .  All our recipes have apple in them in some shape or form! 

Apple Kiebasa Bites

2 - 20 ounce jars of applesauce

1/2 cup of brown sugar

1 medium onion, chopped fine

2 lbs. cooked kielbasa, cut into 1 inch chunks

In a 9" x 13" baking dish, place the kielbasa.  Mix all the other ingredients in a large bowl and pour over the kielbasa.   Bake in a 350 degree oven for 45 minutes, covered.  Uncover and bake for 15 more minutes.

This can also be prepared in the crock pot.  Place all ingredients in crock pot and cook on low for 4-6 hours.

Apple Spiced Tea

3 cups apple juice

3 cups water

6-8 black tea bags ( alternatively you can use Apple Spice tea bags if you can find them)

2 TBS whole Allspice

1/3 cup honey

In a stockpot, bring the water to boiling.  Add the teabags and allspice and steep for 15 minutes.   Remove teabags and allspice, add the apple juice and honey and heat through until the honey is dissolved.   

Consume hot or cool and pour over ice. (over ice is fabulous!)

Mini Apple Spiced Donuts

Refrigerated biscuit dough (not the flaky kind) usually 8 to 10 per container

Apple Pie Spice (purchased or made from scratch, see recipe below)

2 cups Granulated sugar

3+ cups of canola oil for frying

Apple Pie Spice Recipe

• 1/2 teaspoon ground cinnamon
• 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cardamom (do not omit this spice, it "makes" the recipe!)

Using either purchased apple pie spice or making your own, add to a shallow bowl along with the granulated sugar.  Toss until all is distributed; set aside.

Prepare a large area or cookie sheet with brown paper bags and/or paper towels.

Cut the biscuits into 4ths and place on a plate allow to rest for 15 minutes.

Heat the oil to 350-375 degrees in a deep stock pot or dutch oven or a deep frying pan.  

CAREFULLY drop (close to surface of the oil) a few pieces of biscuit dough into the hot oil.

The donuts will sink then rise to the surface quickly, using a slotted spoon or a kitchen spider, turn the donuts over as soon as the edges on the bottom become golden.  cook the top side for another minute until brown.  (they will cook quickly, so only drop 4-6 donuts at a time, otherwise they will burn)

Remove the donuts from the oil with a slotted spoon or spider, and place on paper bags or towels to absorb any excess oil.   Immediately, while still hot, drop into the sugar spice mixture and roll around.

These are absolutely delish! Makes 32-40 mini "hole" sized donuts.

Apple Dip Spread

This apple spread is similar to that of the Classic Waldorf Salad, but we think much better! 

1 - 8 oz. package cream cheese, softened

1 cup shredded cheddar cheese

1/4 cup real mayo (do not use miracle whip)

2 TBS granulated sugar

1 cup finely chopped apple with peel

1/2 cup finely chopped celery

1/2 cup chopped pecans

Mix cream cheese and cheddar cheese until blended.  Add remaining ingredients and mix until all are distributed.  Serve with crackers.

Turkey Apple Melts

8 slices of Cinnamon Raisin bread

4 tbs. butter softened

4 slices of sharp cheddar cheese

8 thin slices of turkey breast

2 med. apples sliced very thinly, peels on

2 tsp cinnamon, divided

Butter one side of each of the slices of bread.   

Line a cookie sheet with a piece of foil paper.

Place 4 pieces of bread on the cookie sheet, butter side down.

Place 1 slice of cheese on each piece of bread.

Layer thin apple slices over cheese edge to edge.

Place 2 slices of turkey on each bread slice.

Sprinkle each with 1/2 tsp of cinnamon

Place remaining 4 slices of bread, butter side up and press down.

Bake at 350 for 15 minutes, checking to ensure that the bread is not burning, and turning the sandwiches over once during cooking.   Alternatively you can cook these in a frying pan as you would grilled cheese--we made ours in the oven, because we were making 50 sandwiches at a time!

October 2011 Halloween Treats!

Our Eat-n-Greet this month centers on a Halloween theme.   All the goblins and ghosts enjoyed these appetizers and the Witches Brew Punch was a hit!

September 2011 Our 2nd Year Kick Off!

We are back!   Eat-n-Greet is now starting its second year at St. Hilary, Linda and Kelley have planned out the dates of Eat-n-Greet for through May of 2012  (Eat-n-Greet runs September through May, taking a summer hiatus).

We would also like to take this time to say THANK YOU to all the volunteers who have helped this ministry in the past; we would NOT be able to do it without you.   We are ALWAYS seeking people to help us out on our monthly cooking adventures--and no cooking experience is needed!

This month of September, our theme was Tailgating since it is well into the football season.  All of the appetizers prepared are perfect for your own tailgating events!

Blitz Brownies

We made these brownies by using our favorite mix (Kelley prefers the Double Chocolate Ghirardelli Brownie Mix) and adding a few adjustments to the brownie batter.

Mix the brownies using the required ingredients on the back of the box for the fudge type (not the cake like brownies).

To the batter, add 1 teaspoon of instant coffee OR cinnamon OR if you are daring 1/2 teaspoon of ground cayenne pepper. 

Bake as directed.  Cool and using a football shaped cookie cutter (or shaping a round cutter into a football shape) cut the brownies.

Take a 1/2 cup to 3/4 of white prepared frosting and place into a zip top bag, squeezing all the air out of the bag and pushing the icing to one corner.   Snip a small hole in the corner of the bag, and pipe one straight line and several cross lines for the lacing on the football.   Plate and watch them be devoured!

Wings

The wings that were served at this Eat-n-Greet were all purchased from Sam's Club.  We had a Rotisserie,  Hot Wing and Barbeque flavors.  

Buffalo Chicken Dip/Spread

2 large cans of white meat chunk chicken (or two cups of diced leftover chicken)

1 - 8 oz. package of cream cheese, softened

3/4 cups of Franks Red Hot Sauce (Kelley has used several brands of hot sauce, Franks is the best flavor for this recipe)

1/2 cup creamy ranch dressing

Place chicken and hot sauce in skillet and warm through (chicken is already cooked).   Add softened cream cheese and stir until melted and incorporated.   Add the ranch dressing and stir.  Remove from heat.

Serve hot with Frito's Scoops, tortilla chips, pita chips or assorted crackers.

This stuff is so very good that you will always be making a double batch!   Refrigerate leftovers (if any!) and reheat.

Steak Sliders

1 1/2 cups balsamic vinegar

1 lb deli beef roast

½ tsp each granulated garlic, chili powder and dry mustard

½ tsp each dried thyme, basil, kosher salt and fresh cracked black pepper

½ tsp each white pepper and cayenne

4 TB Olive oil, divided

1 cup sweet onion, quartered and thinly sliced

1 cup red bell pepper, cut in julienne strips.  1 inch long

1/2 cup-each  yellow bell peppers, and Anaheim chili cut into julienne strips   1 “ long

1 TB  garlic, minced

1 ½ Tabs balsamic vinegar

2 tsp Worchestershire sauce 1 pkg (8oz) Kraft Deli Delux

Process Jalapeno American Cheese Slices

Ritz Crackers

 

In a small pan bring 1 ½ cup balsamic vinegar to a boil, then simmer gently over low heat 40 minutes until reduced to 1/3 cup.

Cut the meat into short thin slices.. In a large bowl, combine dry spices. Add steak pieces; toss to evenly coat. Set aside.

In a large nonstick skillet, heat 2Tabp of the olive oil over medium-high heat. Add the onions, bell peppers and Anaheim chili and sauce 4-5 minutes, stirring occasionally. Add garlic and cool 1=2 minuets. Remove to a plate. Heat remaining oil in same skillet. Add beef and cook 2 minutes until done; stirring frequently. Add the 1 ½ Table. Balsamic vinegar and the Worcestershire sauce; stir to combine. Add the vegetables and cool until heated through. Drain excess liquid

Preheat oven to 350 degrees. Cut each cheese slice into eight pieces. Place 1 piece on each of 48 crackers, then top with approximately 1 Tabl of the steak mixture. Place on a foil lined baking sheet. Bake for 5 minutes, or until cheese melts. Place on Serving Plate and drizzle with balsamic reduction. Top each with a second cracker.

Tailgate Party Punch

2 large boxes of Jell-O Fruit flavored gelatin (your favorite choice) we used Orange

1 - 46 oz. can of Pineapple Juice

2 - 2 liter bottles of Ginger Ale  

4 cups of hot water

In a large punchbowl, dissolve the gelatin in the hot water.   Add the pineapple juice.   Pour in all the gingerale right before you are ready to serve.

                                              

December 2010 Eat-n-Greet Menu and Recipes

December 2010

This month, it was all things "merry" for the Eat-n-Greet at St. Hilary.  We are excited that this new ministry is so well received---the food was gone in record time and everyone raved over the recipes.

December  2010 Menu

Roast Beef,  Arugula and Blue Cheese Toppers
Basil-Roasted Red Pepper Spread (with crackers)
Water Chestnuts with Bacon (and a sweet sauce)
Black Forest Brownies
Sparkling Cranberry Punch

Roast Beef, Arugula and Blue Cheese Toppers

12 Triscuit Rosemary & Olive Oil Crackers
12 baby arugula leaves
3 thin slices of deli roast beef
1 tablespoon Blue Cheese dressing
3 green grapes (halved)
3 cherry tomatoes (halved)


(this recipe above makes 12 appetizers)


Top crackers with arugula and roast beef. Drizzle with the blue cheese dressing and top with either a cherry tomato or grape half.

Basil-Roasted Red Pepper Spread

1/4 cup drained roasted red peppers, sliced into strips
5 pitted black olives, halved
1 tub (12 oz) cream cheese spread (room temp)
1/4 cup lightly packed FRESH basil (only use fresh for the best results)
1 garlic clove, finely minced (use FRESH)
2 tablespoons of sliced almonds, toasted
RITZ or other favorite assorted crackers


(this recipe makes 1-1/2 cups of spread)


Mix cream cheese, basil, and garlic in a bowl. Spread a nice rounded teaspoon on each cracker, top with olive half, strip of red pepper and an almond.


*****using FRESH basil and mincing the garlic yourself is the key to the great taste.  This alone is an excellent cracker spread, and is also delicious spread on bread (use in place of mayo) for a vegetable sandwich, and can be used as a bagel spread.

Water Chestnuts with Bacon (and a sweet sauce)

1 can of WHOLE water chestnuts
1-1/2 pounds of sliced bacon


(for the sauce, whisk all of these together)
1/2 cup brown sugar
1/4 cup of mayonnaise (do not use Miracle whip)
1/2 cup chili sauce


Cut the bacon strips in half, lay on a foil lined cookie sheet and bake at 400 degrees until the bacon starts to turn slightly golden--DO NOT COOK TOO LONG!  The bacon strips will still need to be pliable to work with, you will finish cooking the bacon to crispy in the second baking!


Wrap each chestnut with one of the half sliced of par-cooked bacon, and secure with a wood toothpick. Dip into the sauce and lay back on the cookie sheet (drain excess bacon fat off the foil).   Bake for 5-7 minutes, to allow the sauce to become a glaze on the bacon wrapped chestnuts.  Serve either hot or room temp.  Makes approx. 30

Black Forest Brownies (with a Christmas coloring!)

(these are ooey-gooey, decadent brownies, so cut them small!)

1 box of your favorite brownie mix
4 cups of mini marshmallows
20 maraschino cherries, drained & chopped-1/2 cup
1 cup Candy coating, either chocolate, or to get that Christmas color effect, red and green (Merkins or Wilton melting candy chocolate)

Bake brownies as directed on box for the "fudgey" recipe.  Immediately from the oven spread the marshmallows over the top of the baked brownies, and place back into the oven and allow the marshmallows to puff and turn a light golden brown.  Remove from oven and cool.

When cooled, place 1 cup of the candy coating into a ziptop freezer bag and heat in microwave in 30 second increments until melted and smooth (this will be hot so handle carefully)  Remove from microwave and knead the melted candy coating in the bag.  Snip off one corner of the bag and drizzle the coating over the pan of brownies.

You can do multi colors like we did, just repeat melting for the second color.   Allow the brownies to cool down completely and cut.  Brownies will be sticky because of the marshmallows, we found that spraying a large knife with butter spray, and cutting straight down (rather than sawing back and forth) really helped minimize the mess!

Sparkling Cranberry Punch

(by popular request, we did this punch again!)

2 qts cranberry cocktail, chilled

1 qt sparkling water (unflavored and unsweetend seltzer water), chilled

1 can (6oz) frozen pink lemonade concentrate thawed

In a large bowl, combine cranberry cocktail and lemonade concentrate. Stir in sparkling water. Serve Immediately.

25 Servings (about ½ cup each)

November 2010 Eat-n-Greet Menu and Recipes

November 2010

This month, we focused on family traditions and the harvest season for the Eat-n-Greet at St. Hilary.

November  2010 Menu

Berry & Smoked Turkey Pinwheels
Pumpkin Dip

Sparkling Cranberry Punch

The food and fellowship was a smashing success!

Berry-n-Smoked Turkey Pinwheels

1 (8 oz.) package cream cheese
1 cup Mexican cheese blend (shredded)
1/4 pound thinly sliced smoked turkey, chopped
2 tablespoons chopped dried cranberries (we used Craisins)
2 tablespoons of pimiento stuffed olives
2 tablespoons of your favorite salsa
3/4 teaspoon chili powder
4 flour tortillas (10 inch size)



In a small bowl, beat the cream cheese until smooth, (it helps if the cream cheese is room temp). Stir in Mexican cheese blend, turkey, cranberries, olives, salsa, and chili powder.

Spread 1/4 of the mixture on each of the tortillas, roll up tightly.  Wrap in plastic wrap and refrigerate for 2 hours or until firm.

Unwrap the plastic wrap, and cut into 1" thick slices. You can serve cold at this point, OR place 1" apart on a lightly sprayed cookie sheet and bake at 400 degrees for 5-7 minutes until heated through.

Sparkling Cranberry Punch

2 qts cranberry cocktail, chilled

1 qt sparkling water (unflavored and unsweetend seltzer water), chilled

1 can (6oz) frozen pink lemonade concentrate thawed

In a large bowl, combine cranberry cocktail and lemonade concentrate. Stir in sparkling water. Serve Immediately.

25 Servings (about ½ cup each)

Pumpkin Dip

(This is one of Kelley's favorites every Fall!)

1 small box of Jell-O Pumpkin Spice Pudding Mix
3 (8 oz.) packages of cream cheese, softened

Allow the cream cheese to come to room temperature, or slightly soften in microwave.   Mix box of pudding into the cream cheese, stirring until all is blended. Serve with assorted cookies.

This makes a great dollop for the tops of vanilla wafers, gingersnaps and other spicy cookies.  Also great spread between graham crackers and it makes a great bagel spread.

October 2010 Eat-n-Greet Menu and Recipes

October 2010

This month, it was all about "Oktoberfest" at St. Hilary's Eat-n-Greet!  We centered our menu around foods that would appeal to the theme and satisfy the kids too!

October 2010 Menu

Oktoberfest Pizza
Apple Dippers
Cheese Quesadilla's
Spinach Balls

Surprisingly, the kids, even small ones, LOVED the Oktoberfest Pizza.

Oktoberfest Pizza

INGREDIENTS

• Pre-baked stone pizza crust (such as Boboli or other brand)
• 1 to 1-1/2 cups Prepared mashed potatoes (either homemade or store bought)
• 2 cups of prepared sauerkraut (either canned, jarred, or bagged) 
• 1 (1 pound) package of Polska Kielbasa
• 1 tablespoon of caraway seeds
• 2 cups of shredded Swiss cheese (or mozzarella)

PREPARATION
Spread mashed potatoes on top of crust all the way to the edge.  Squeeze the sauerkraut until dry (almost all liquid removed) and spread to the edge, on top of the mashed potatoes.   Cut the kielbasa into coins then into 4ths, (small diced) and in a skillet, saute the the kielbasa until heated through and nicely browned.  Sprinkle on top of the sauerkraut.   Sprinkle the pizza with the caraway seeds followed by the cheese. Press the toppings down a bit firmly towards the crust.
Bake at 400 degrees for 12-18 minutes until cheese is a nice golden brown.  Slice and enjoy!

Spinach Balls with Honey Mustard Sauce

INGREDIENTS

1 pkg. frozen spinach, thawed and squeezed dry                             

1 cup Pepperidge Farm Herb Stuffing Mix, Crushed                        

½ cup parmesan cheese                                                                              

¼ cup butter, melted                                                                                    

2 small green onions, finely chopped

2 medium eggs

¼ tsp garlic powder

¼ tsp onion powder

PREPARATION

Combine first (8) ingredients in a large bowl and mix well. At this point you may cover and refrigerate or freeze until ready to bake. To Bake, preheat oven to 350 degrees. Set balls on ungreased baking sheet ( I use tin foil on bottom of pan—spray the tin foil to avoid sticking) until golden brown about 15-20 minutes. Makes 30 to 35 balls. Serve with Honey Mustard Sauce (recipe below)

Honey Mustard Sauce

INGREDIENTS

1 ½ cup Helllmans Mayonnaise                                                                 

¼ cup sugar                                                                                                          

¼ cup honey                                                                                                     

3 Tabl prepared mustard (Gulden’s Spicy Brown Mustard)

2 Tabl white vinegar

1 Table minced onion

½ cup salad oil


PREPARATION

To prepare sauce, combine mayonnaise, sugar, honey, mustard, vinegar and onion. Blend in oil.  Makes about 2 cups.

There are two ways to serve. First arrange spinach balls in an attractive serving dish and the sauce in a gravy boat with a spoon. Spoon sauce over balls when served. Second, place spinach balls in sauce with toothpicks to serve.  Good to serve cold.


Apple Dippers

 INGREDIENTS
Fresh apples, whatever kind you prefer, each apple cored and sliced into 8 wedges
Smooth and creamy peanut butter, 4-5 tablespoons per apple
Chex Brand Honey Nut cereal, 1/2 cup per apple
Optional/Alternative   Marzetti's Caramel Apple Dip





PREPARATION
Slice/core the apples into 8 wedges (each apple).  Using paper towels or clean kitchen towel, dry cut sides of the apple (if you skip this step, the peanut butter and/or caramel will  not stick).  In a ziptop bag, place the cereal and small into small pieces, pour into a shallow dish. Using a knife, spread a good amount of peanut butter to each of the cut sides of the apple.  Immediately dip the apple into the crushed cereal.

OPTION would be to substitute the caramel for the peanut butter.


Cheese Quesadillas

INGREDIENTS

Flour Tortillas (either 6", 8", or 10")
3/4 to 1 cup of cheese per quesadilla
Butter spray or butter for pan

SPECIAL EQUIPMENT--a Quesadilla maker, if you do not have one, you can still make, see directions below!



 PREPARATION
 To make using a Quesadilla Maker, heat the equipment up, and spray the teflon insides with butter spray. Lay one tortilla on the bottom, spread the cheese around to within 3/4" of the edges and lay a second tortilla on top.  Close the equipment and heat until cheese is melted.  Remove from equipment, and allow to cool slightly. Following the indents made by the machine, cut the wedges apart with a pizza cutter, knife or kitchen scissors.

Stove top method.
This works best with the 6" size tortilla's.   In a large skillet, melt one teaspoon of butter over medium to med-hi heat.   Lay one tortilla in butter in pan.  Quickly add the cheese (3/4 cup) laying over half the tortilla, and spreading to within 1/2" of the edge.  Let heat for approx 1-2 minutes checking to make sure that the butter is not burning. Fold the "empty" half of the tortilla ontop of the cheese side. Flip the entire tortilla over to allow the other side to turn a nice golden color.
Let the tortilla set on a cutting board for a few minutes to allow the cheese to "set" and then cut into 4 wedges.  Serve with salsa and sour cream.

You can make a large batch of these and freeze to reheat later.