Chocolate Dipped Apples

•10 to 12 medium apples, stems removed
•10 to 12 wooden popsicle sticks
•1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
•1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided (I like white chocolate instead)
•1/4 cup plus 2 tablespoons shortening, divided (do not use butter, margarine, spread or oil)

1. Line tray with wax paper. Wash apples; dry thoroughly. Insert wooden stick into stem end of each apple; place on prepared tray. 2. Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray. 3. Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve.

10 to 12 coated apples.

Berry Cookie Cobbler* sandra lee

Prep Time: 5 Min. Cook Time: 45 Min.
Serves 8

2 bags (12 oz.) frozen mixed berries, thawed

1 can (21 oz.) apple pie filling, Comstock

1/3 cup granulated sugar

1 1/2 tsp. ground cinnamon

1 pkg. (18 oz) sugar cookie dough, Pillsbury

Preheat oven to 350 degrees. In large bowl, mix berries, apple pie filling, sugar & cinnamon. Pour mixture into 8x8x2 baking dish. Crumble cookie dough over mix. Bake until golden & crisp, juices bubbly, about 45 min. Serve with ice cream! This is my favorite dessert!! Enjoy!

Dr. Pepper Tenderloin* Rachael Ray

Prep Time: 10 Min. Cook Time: 45 Min.

Serves 4

2 lbs. Beef Fillet (preferably cut from the large end of a whole tenderloin), tied with butcher twine every inch

1 liter Dr. Pepper

1/2 cup Soy Sauce

Juice of 3 lemons (about 3/4 cup)

1 Tbls black peppercorns

1 Tbls coarse salt

3 cloves garlic, crushed

Place the beef in a deep container for marinating. Add 2 cups Dr. Pepper & the remaining ingredients. Mix well. Add more Dr. Pepper to cover. Seal & refrigerate for at least 5 hrs. or overnight.

Preheat outdoor grill to medium. Place beef on the grill, cover the grill. Save the marinade. Or heat a grill pan over medium heat. Add tenderloin & cover loosely with foil.

Cook, turning occasionally. For medium-rare about 45 min. Then let sit 15 min.

Meanwhile, bring marinade to a boil in medium saucepan. Then lower heat & simmer until slightly reduced, 5 minutes. Slice the beef & drizzle with Dr. Pepper marinade.

*Dr. Pepper was invented in Waco, Texas, in 1885, & although no one knows the secret recipe, it always makes for a great marinade.

Don't substitute Diet Dr. Pepper; you need the sugar to caramelize.

Also in picture Iceberg Wedges w/Ranch Dressing

Easy Fruit Shells

Prep Time: 20 Min. Bake Time: 30 Min.

Serves 6.

1 pkg. Pepperidge Farm Frozen Puff Pastry Shells

1 pkg. (about 3 1/2 oz.) vanilla instant pudding mix

2 cups milk

2 cups cut-up fresh fruit (banana, strawberry, grapes)

Whipped toppong or whipped cream

Bake pastry shells according to pkg. directions. Remove from baking sheet & cool on wire rack.

Prepare pudding with milk according to pkg. directions.

Spoon about 1/3 cup pudding into ea. pastry shell. Top with fruit. Serve with whipped topping.

Serve immediately or cover & refrigerate until serving time, up to 4 hrs.

Frog Eye Salad

Acini De Pepe Noodles

3 Tbls Almond Extract*

1 Box Cook Vanilla Pudding

1 Bag Mini Marshmallows

2-4 Cans Mandarin Oranges

2-4 Cans Pinapple Tidbits

1 Large Container Cool Whip

Bring water to boil. Add noodles. Cook 10 min. Remove from heat & drain. Drain juice from fruit. You need 1 1/2 cups mixed fruit juice, so add water if needed. In sauce pan add fruit juice, vanilla pudding & almond extract*optional. Cook on medium heat till it begins to thicken. Pour over noodles in a bowl. Stir & put in fridge either overnight or for at least 3 hrs. Add marshmallows, fruit (if you like more fruit add more if you like more noodles add less) & Cool Whip. Stir (this is the hard part) & serve.

Keeps in fridge for 1 week. Enjoy!