Ingredients

• container of cool whip
• 1 can cherry pie filling
• can of crushed pineapple
• can of sweetened condensed milk
• mini marshmallows
• crushed walnuts
• coconut

Directions

Mix together in a large bowl. It gets thicker as it sets. Really good if you can make it the night before.

Ingredients

• 2 large Granny Smith apples, peeled and quartered
• 1 tsp ground cinnamon
• 1 tbl sugar
• 2 tbl butter, softened
• 1 (8oz) can refrigerated crescent rolls
• 1 (6oz) can frozen apple juice concentrate, thawed

Directions

Unroll crescent roll dough, and separate into triangles. Spread butter evenly over dough. Stir together sugar and cinnamon; sprinkle evenly over butter.

Wrap each apple quarter in 1 crescent roll triangle, and place in a lightly greased 13 x 9 inch baking dish. Pour apple juice concentrate evenly over rolls.

Bake at 350F for 45 minutes or until golden bubbly.

Source: Southern Living

Ingredients

• 2 quarts dried apples
• 1 1/2 cups sugar
• 2 tsp allspice
• 1 stick of butter
• water to cover apple mixture
• 2 cans Texas style biscuits
• flour (for rolling out biscuits)
• shortening (for frying) – I use Crisco

Directions

The night before: combine dried apples,
sugar, allspice, and butter in a saucepan. Cover
with water. Cook on low heat until the water is
cooked out. Be careful to watch during this
process as the apples have a tendency to stick.

An alternative: cook in a pressure cooker.
Refrigerate the apple mixture overnight.

The next day: The fruit mixture should
be very cold.

Roll out the canned biscuits on a
floured surface. Get them as big (thin) as
possible.

Add the cold fruit mixture to one half
of the rolled out biscuit leaving room along the
edge.

Fold over.

Using a fork, crimp the edges to keep the apple mixture from escaping.

Melt enough shortening (about 1/2 inch)
to cover the bottom of an electric skillet set to
350 – 400 degrees. (A deep frying pan on the
stove may be used, but the electric
skillet tends to maintains a more constant temperature.)
When the shortening reaches the 350 – 400 degree
temperature, add your pies.

Fry each side to a golden brown. Drain on paper towels and enjoy!

Ingredients

• 1 cup green California seedless grapes
• 1 cup red California seedless grapes
• 1 cup pre-cut green lettuce
• 1 cup pre-cut iceberg lettuce
• 1 cup pre-cut shredded carrots
• *Honey-Lime Dressing

Directions

Mix grapes, lettuce and carrots. Add Honey-Lime Dressing and toss to mix. Makes 6 servings.

*Honey-Lime Dressing

1/3 cup lime juice

1/4 cup honey

1 teaspoon grated lime peel

1 teaspoon salt

Generous dash of cayenne pepper

Combine all ingredients. Mix well until all ingredients are blended.

Makes about 1/2 cup.
Source: California Table Grape Commission

Ingredients

• 2 ripe pears, peeled, cored and coarsely chopped
• 2 teaspoons plus 2 tablespoons fresh lemon juice
• ½ cup walnut oil or olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped shallots
• Salt and freshly ground black pepper
• 5 cups baby salad greens
• ½ cup pecan pieces, toasted

Directions

Toss the pears with two teaspoons of the lemon juice and set aside. In a small clean jar, combine the remaining two tablespoons lemon juice, the oil, the mustard and the shallots. Fit the jar with a lid and shake to blend. Season with salt and pepper. Shake again and set aside. When ready to serve, put the salad greens in a large bowl, add the pears and the pecans. Pour in the dressing and toss to coat evenly. Serve immediately.

Makes 6 servings

*Source: Times-Picayune, New Orleans, Louisiana