MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Billionaires
Categories: Candy, Chocolate, Nuts
Yield: 2 servings

14 oz Bag caramels
3 tb Water
1 1/2 c Chopped pecans
1 c Rice Krispies
3 c Milk chocolate chips
1 1/2 ts Shortening

Line 2 baking sheets with waxed paper; grease the paper
and set aside. In a large heavy saucepan, combine the
caramels and water; cook and stir over low heat until
smooth. Stir in pecans and cereal until coated. Drop by
teaspoonfuls onto prepared pans. Refrigerate for 10
minutes or until firm.

Meanwhile, in a microwave, melt chocolate chips and
shortening; stir until smooth. Dip candy into chocolate,
coating all sides; allow excess to drip off. Place on
prepared pans. Refrigerate until set. Store in an
airtight container.

June Humphrey, Strongsville, Ohio

Makes: about 2 pounds

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pecan Caramel Candies
Categories: Five, Breads, Nuts, Candy
Yield: 54 servings

54 Pretzels
54 Rolo candies (11 oz)
54 Pecan halves

Set oven @ 250ºF/121ºC.

Place pretzels 1" apart on foil-lined baking sheets. Top
each with a Rolo candy.

Bake 3-4 minutes or until candies are softened. (Rolos
will still retain their shape.) Immediately top with
pecans, pressing to spread candy into pretzel. Let stand
until set.

Julie Wemhoff, Angola, Indiana

Makes: 4 1/2 dozen

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Devil's Food Cookies
Categories: Five, Chocolate, Snacks
Yield: 28 servings

15 1/4 oz Box devil's food cake mix
2 lg Eggs; room temp
2 tb Butter; softened
3 tb Water
1/2 c Miniature semi-sweet
- chocolate chips

Set oven @ 350ºF/175ºC.

In a large bowl, combine cake mix, eggs, butter and
water (batter will be thick). Fold in chocolate chips.

Drop by tablespoonfuls 2" apart onto baking sheets
coated with cooking spray. Bake 10-13 minutes or until
set and edges are lightly browned.

Cool 2 minutes before removing to wire racks.

Melanie Van Den Brink, Rock Rapids, Iowa

Makes: 28 cookies

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baklava
Categories: Nuts, Herbs, Pastry, Citrus
Yield: 48 servings

1 1/2 lb Fine chopped walnuts
1/2 c Sugar
1/2 ts Ground cinnamon
1/8 ts Ground cloves
1 lb Butter; melted, divided
32 oz (2 pkg) 14" X 9" sheets
- phyllo dough; thawed

MMMMM---------------------------SYRUP--------------------------------
2 c Sugar
2 c Water
1 c Honey
1 tb Grated lemon or orange zest

In a small bowl, combine walnuts, sugar, cinnamon and
cloves; set aside. Brush a 15" X 10" X 1" baking pan
with some butter. Unroll 1 package phyllo dough; cut
stack into a 10 1/2" X 9" rectangle. Repeat with
remaining phyllo. Discard scraps.

Line bottom of prepared pan with 2 sheets of phyllo
dough (sheets will overlap slightly). Brush with butter.
Repeat layers 14 times. (Keep dough covered with a damp
towel until ready to use to prevent sheets from drying
out.)

Spread with 2 cups walnut mixture. Top with 5 layers of
phyllo dough, brushing with butter between each sheet.
Spread with remaining walnut mixture. Top with 1 layer
of phyllo dough; brush with butter. Repeat 14 times. Cut
into 2 1/2" squares; cut each square in half diagonally.
Brush remaining butter over top. Bake @ 350ºF/175ºC
until golden brown, 40-45 minutes.

In a large saucepan, bring syrup ingredients to a boil.
Reduce heat; simmer for 10 minutes. Strain syrup,
discarding zest; cool to lukewarm. Pour syrup over warm
baklava.

Judy Losecco, Buffalo, New York

Makes: 4 dozen

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rainbow Gelatin Cubes
Categories: Five, Dairy, Novelty
Yield: 108 servings

12 oz (4 Boxes) assorted flavored
- gelatin; divided
6 Env (1 oz ea) unflavored
- gelatin; divided
5 3/4 c Boiling water; divided
14 oz Sweetened, condensed milk
1/4 c Cold water

In a small bowl, combine 1 package flavored gelatin and
1 envelope unflavored gelatin. Stir in 1 cup boiling
water until dissolved. Pour mixture into a 13" X 9" dish
coated with cooking spray; refrigerate until set but not
firm, about 20 minutes.

In a bowl, combine condensed milk and 1 cup boiling
water. In another bowl, sprinkle 2 envelopes unflavored
gelatin over cold water; let stand for 1 minute. Stir in
3/4 cup boiling water. Add to milk mixture. Spoon 1 cup
creamy gelatin mixture over the first flavored gelatin
layer. Refrigerate until set but not firm, about 25 min.

Repeat from beginning of recipe twice, alternating
flavored gelatin with creamy gelatin layers. Chill each
layer until set but not firm before spooning next layer
on top. Make final flavored gelatin layer; spoon over
top. Refrigerate at least 1 hour after completing last
layer before cutting into 1" squares.

Deanna Pietrowicz, Bridgeport, Connecticut

Makes: 9 dozen

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mom's Fried Apples
Categories: Five, Fruits
Yield: 8 servings

1/2 c Butter; diced
6 md Unpeeled tart red apples;
Sliced
3/4 c Sugar; divided
3/4 ts Ground cinnamon
Vanilla ice cream; opt

Melt butter in a large cast-iron or other ovenproof
skillet. Add apples and 1/2 cup sugar; stir to mix well.
Cover and cook over low heat for 20 minutes or until
apples are tender, stirring frequently.

Add cinnamon and remaining sugar. Cook and stir over
medium-high heat 5-10 minutes longer. If desired, serve
with ice cream.

Margie Tappe, Prague, Oklahoma

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry Pecan Cookies
Categories: Cookies, Nuts, Fruits, Snacks
Yield: 42 servings

16 1/2 oz Tube refrigerated sugar
- cookie dough; softened
1 c Chopped pecans
2/3 c White baking chips
2/3 c Dried cranberries
1 ts Vanilla extract

Set oven @ 350ºF/175ºC.

In a large bowl, combine cookie dough, pecans, chips,
cranberries and vanilla. Drop by tablespoonfuls 2 in.
apart onto ungreased baking sheets.

Bake until lightly browned, 10-12 minutes. Cool 2
minutes before removing from pans to wire racks. Store
in an airtight container.

Louise Hawkins, Lubbock, Texas

Makes: 3 1/2 dozen

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fresh Blackberry Pie
Categories: Pies, Pastry, Fruits, Desserts
Yield: 6 servings

1 c Sugar
1/3 c Quick-cooking tapioca
1/4 ts Salt
4 c Fresh blackberries; divided
Dough for double-crust pie
2 tb Butter

In a large saucepan, combine sugar, tapioca and salt.
Add 1 cup blackberries; toss to coat. Let stand for 15
minutes. Cook and stir over medium heat until berries
burst and mixture comes to a gentle boil. Remove from
the heat; gently stir in remaining berries.

Set oven @ 400ºF/205ºC.

On a lightly floured surface, roll half of dough to a
1/8" thick circle; transfer to a 9-in. pie plate. Trim
even with rim. Add filling; dot with butter. Roll
remaining dough to a 1/8" thick circle. Place over
filling. Trim, seal and flute edge. Cut slits in top.

Bake until crust is golden brown and filling is bubbly,
35-40 minutes. Cool on a wire rack.

Gladys Gibbs, Brush Creek, Tennessee

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elegant White Chocolate Mousse
Categories: Five, Chocolate, Dairy
Yield: 8 servings

12 oz White baking chocolate;
- coarse chopped
2 c Heavy whipping cream;
- divided
1 tb Confectioners' sugar
1 ts Vanilla extract
Mixed fresh berries; opt

In a small heavy saucepan, combine chocolate and 2/3 cup
cream; cook and stir over medium-low heat until smooth.
Transfer to a large bowl; cool to room temperature.

In a small bowl, beat remaining cream until it begins to
thicken. Add confectioners' sugar and vanilla; beat
until soft peaks form. Fold 1/4 cup whipped cream into
chocolate mixture, then fold in remaining whipped cream.

Spoon into dessert dishes. Refrigerate, covered, at
least 2 hours. If desired, garnish with berries.

Laurinda Johnston, Belchertown, Massachusetts

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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