Taffy Apple Pizza                              

1 20 Oz. Refrigerated sugar cookie dough

1/4 C. Peanut Butter

1 8 Oz. Cream Cheese softened

1/2 C. Brown sugar

1/2 Tsp. Vanilla extract

2 Medium Granny Smith apples

1 C. Lemon-lime soda

Cinnamon

1/4 C. Carmel ice cream topping

1/2 C. Chopped peanuts

Directions:

Preheat oven to 350 degrees. Remove 1/2 cup of the cookie dough. Roll remaining dough into a 14 inch circle on a 15 inch backing stone or pizza pan. Bake for 10-15 minutes or until cookie is slightly browned. Let cool 10 minutes then loosen cookie from stone or pan. Cool completly. Blend together peanut butter, cream cheese, brown sugar and vanilla. Spread on cooled cookie. Peel, core and slice apples. Dip apples in lemon lime soda. Arrange slices on cream cheese mixture. Sprinkle lightly with cinnamon. Heat carmel topping slightly and drizzle over apples. Sprinkle with chopped peanuts. Cut into slices and serve.     By: Barb

Pineapple Pretzel Salad

8 OZ. Cream cheese

1/2 C. Sugar

8 OZ. Whipped topping

1 Can Crushed pineapple

2 C. Crushed pretzles

1/2 C. Butter or margarine, melted

1/2 C. Brown sugar

Directions:

Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese. Add the whipped topping and pineapple . Beat just until they are mixed evenly. Store in the refrigerator. Combine the crushed pretzles, melted butter and sugar. Stir together until mixed throughly. Spread pretzel mixture out on small cookie sheet that has sides. Place in preheated 450 degree oven and bake for 5 minutes. Remove and allow pretzles to cool. Add the crushed pretzle mixture to the cream cheese mixture just before serving. *Note* Mix up only the amount that you feel will be eaten because the pretzles will become soggy after a few hourrs of being mixed in the cream cheese mixture.        By: LeeAnn      

Butternut Squash Soup

2 Lbs Butternut squash peeled and cut into chunks

4 C. Chicken broth

1 C. Lowfat sour cream

1 Tbs Butter

1/4 Tsp. Ground cayenne

1/2 Tsp. Salt

White pepper

Chopped fresh chives for garnish

Directions:

Combine squash and broth in large saucepan and bring to boil. Reduce heat to medium and simmer until squash is tender ( about 20 minutes). Uncover and cool. Puree squash in blender (puree with a little broth but stick with more of a thicker consistency). Return puree to saucepan and place over medium heat. Stir in sour cream, butter and cayenne. Add salt and white pepper. If squash lacks sweetness you can add a little sugar. Cook soup just until it's heat through but not boiling. Garnish with chives. Serves about 6.   By: Kelly

Easy Baked Beans

2 (15 Oz.) Cans baked beans with pork

1/4 C. Packed brown sugar

1/2 C. Onion chopped

1 Tbs. Prepared mustard

1 Tsp. Worcestershire Sauce

1 Tsp. Red wine vinegar

Salt and pepper to taste

2 Slices bacon

Directions:

Preheat oven to 350 degrees

In a 9x9 baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, worcestershire sauce and vinegar. Season with salt and pepper to taste. Top with bacon slices. Bake at 350 degress for 1 hour or until sauce is thickened and bacon is cooked.

By: Kelly

 Lemon Squares

Crust:

Non stick cooking spray

2 Sticks unsalted butter, at  room temp

2/3 C. Granulated sugar

1/2 Tsp. Almond extract

2 C. All purpose flour

1/4 Tsp. Salt

Filling:

6 Eggs at room temperature

2 2/3 C. Granulated sugar

3 Tbs. Grated lemon zest

3/4 C. Fresh lemon juice

3/4 C. All purpose flour

Confectioners' sugar, for dusting

Raspberries for garnish - optional

Directions:

For the crust: Preheat oven to 350 degrees. Grease a 9x13 inch baking sheet with cooking spray. In a stand mixer with the paddle attachment (or you can use a food processor), cream your butter with the sugar and almond extract until light and fluffy. Whisk the flourand salt in a small bowl, making sure there are no lumps. Turn the mixer to low, add the flour into the butter and mix until just incorporated. (Make sure not to over mix). Turn the dough onto the baking sheet, flour your hands and press it out evenly on the bottom and up the sides. Put in the fridge for an hour or overnight to chill. Put the crust in the oven and bake until light golgen brown, about 20 minutes. Cool completely on a wire rack.

For the filling: While the crust is cooling, make the filling. Crack your eggs into a large bowl and add the sugar, lemon zest, lemon juice and flour. Whisk until combined. Pour into the crust and spread evenly. Put back in the oven and bake until the filling is completely set, about 30 minutes. Let cool to room temperature before serving. Dust with confectioners' sugar and then cut into 20 to 24 squares to serve. Garnish with raspberries, if desired. 

By: Jennifer