Caramel Apple Pie

6-8 med. sized apples

1 bag Kraft caramels or one pkg. caramel wraps

Bisquick

Brown sugar

Cinnamon

Caramel ice cream topping

2 (9 inch) deep-dish pie crusts

If using Kraft caramels, melt caramels according to directions on bag. Spread a thin layer of melted caramel or lay one and a half caramel wrap sheets on pie crust bottom. Slice half of your peeled apples into pie crust that has had a layer of caramel applied. Sprinkle layer of apple with cinnamon to taste. (Don't be afraid to sprinkle generously.) Sprinkle 2 heaping tablespoonfuls of Bisquick over cinnamon apple layer. Next, sprinkle 3 heaping tablespoonfuls of brown sugar.

Continue with "building" the pie by starting with another layer of caramel and continuing as above. Top pie with a layer of caramel, two sheets of caramel wraps if using this product, so you end up with a finished pie containing 3 layers of caramel and 2 layers of apple with dried ingredients.

Cover pie with top crust and slit top to allow steam to escape while baking. Spread caramel ice cream topping over top crust for your glaze and bake on cookie sheet. Bake at 350 degrees for 50-60 minutes (or until golden brown). Let pie cool before serving as filling will be hot.

Pepper Jelly

This is my moms recipe and it is DELICIOUS!! Sounds weird, but try it, I promise you will love it. It is a great appetizer or snack.

4 large red bell peppers, seeded and chopped in blender
1 cup white sugar
2/3 cup white vinegar
1 tsp. salt

Simmer one hour or until sauce is thick. Put into 1 oz bottles and seal. Pour over a block of cream cheese and serve with crackers.

I didn't seal mine because I was using it soon. You really only have to seal it if you will be storing it. It keeps in the fridge for a few days. I used wheat thins as my crackers, they go best. Enjoy!

Italian Cream Cheese Chicken

2 large boneless skinless chicken breasts
2 cans cream of chicken soup
(8 oz) package cream cheese
1 package dry Italian salad dressing mix

Mix all ingredients and put into crockpot. Cook 3-4 hours on high. Just before serving take a fork and break up the chicken into smaller pieces. Serve over rice or egg noodles.

**We made this for Father's Day and it was really good. The chicken is very tender and has lots of flavor.

Chocolate Blueberry Cake

I don't have a picture, although when I made this it wouldn't have won anything for it's looks anyway, but it tasted GREAT!

1 Devils chocolate cake mix and all ingredients on box
1 small chocolate pudding mix
1 blueberry yogurt (individual size)
chocolate chips (milk or semi)

Mix cake according to directions. Add the pudding mix, yogurt, and as many chocolate chips as desired. Bake according to package directions. The pudding may add some cooking time; check with a toothpick. The toothpick should come out mostly clean when done. This cake does tend to pull away from the edges of the pan when done. Top with frosting or whipped cream and fresh fruits!

Beef Taco Skillet

This meal won't win any awards, but it was quick, easy, pleasing to my almost-4-year-old, and, most importantly, it didn't heat up my kitchen on that 95*+ day. :)

1 lb ground beef

1 can (1o 3/4 oz) tomato soup

1/2 cup salsa

1/2 cup water

6 flour tortillas (6"), cut into 1" pieces

1/2 cup shredded Cheddar cheese

1. Cook beef in 10" skillet until well browned, stirring to bread up meat. Pour off fat.

2. Stir in soup, salsa, water, and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese.

Makes 4 servings.

Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with soup.

Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of cheddar.

From CampbellsKitchen.com

Drawing Winner

The winner of the drawing for the $10 giftcard for April is Amy Jo! (I'll stick in the mail today.) Thanks for all those who posted. I am ALWAYS looking for new things to try.

The next deadline will be the 4th of July. Post away! :)

Since Summer is dawning, double entries for those who post something where you don't have to heat up your kitchen/house!

Taco Salad

1 head iceburg lettuce, chopped
1 lb. ground beef
1 packet taco seasoning
1 can kidney beans
tomatoes
shredded cheese
olives
tortilla chips, slightly crunched

Brown ground beef and add beans, drained, and the seasoning. Simmer for a few minutes, then let cool for a few minutes.

Sauce:
Equal parts of ranch dressing and salsa.

Toss everything together and serve. A great summertime salad. It doesn't keep really well.