Apple Orchard Punch Ingredients 1 32 fluid ounce bottle of apple juice, chilled 1 1/2 liters ginger ale 1 12 fluid ounce can frozen cranberry juice concentrate 1 apple 1 cup orange juice Directions In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in ginger ale. Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

Cracker Snack Mix Bonnie Murty 12 C. (2 bags) original flavor Bugles 6 C. miniature pretzels 1 (11 oz.) pkg. miniature butter flavored crackers 1 (10 oz.) pkg. Wheat Thins 1 (9 1/4) oz.) pkg. Cheese Nips 1 ( 7 1/2 oz.) pkg. nacho cheese Bugles 1 ( 6 oz.0 pkg. miniature Parmesan fish shaped crackers 1 (10 oz.) bottled butter flavored popcorn oil 2 env. Ranch salad dressing mix (I use 1 env.) Combine the first 7 ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture; toss to coat evenly. Transfer to ungreased baking pans. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely.

Jane’s Yummy Snack Mix Suzanne Boldt 2 C. pretzels 8 C. popped popcorn 6 C. Bugels 6 C. Fritos 8 C. Crispix 1-2 C. mixed nuts 2 1/4 C. brown sugar 1 C. butter 2/3 C. corn syrup 1 tsp. salt 1 tsp. baking soda 1 lb. M & M’s Combine the first 6 ingredients in a large roaster or baking pans. Combine sugar, butter, corn syrup and salt; bring to a slow boil. Slow boil for 5 minutes. Remove from heat and add soda. pour over mix in roaster and stir well to coat. Bake at 200 degrees for 1 hour, stirring every 15 minutes. Cool on waxed paper and stir in M & M’s.

Grape Salad 2 lbs. red grapes 2 lbs. white grapes 1 (8 oz.) pkg. cream cheese 1 (8 oz.) carton sour cream 1/3 C sugar 2 tsp. vanilla 3 Tbsp. brown sugar 3 Tbsp. chopped pecans Wash grapes, pat dry. Blend sour cream, cream cheese, sugar and vanilla. Fold in grapes. Place in bowl (we used small individual cups). Top with brown sugar and pecans. Refrigerate. Can cut large grapes in half.

Easy Chicken Breasts 4-8 chicken breasts 8 oz sour cream 1 can cream of chicken soup French fried onions Toast one-half of onions in 300 degree oven for 10 minutes. Spray baking dish. Place chicken in dish. Sprinkle remaining onions on top of chicken. Mix undiluted soup and sour cream together. Spread mixture over chicken. Bake at 350? for 20-45 minutes, or until tender. Top with toasted onions before serving.

Butter Maple Holiday Carrots 2 lbs crinkle cut frozen carrots 1 tsp salt 1/2 cup maple syrup dash of pepper 1/2 cup butter or margarine, melted 1/4 tsp cinnamon Cook carrots as directed on package until tender. Combine remaining ingredients and heat until blended. Pour mixture over drained carrots and keep warm until ready to serve.

Great Pumpkin Dessert 1 can (15 ounce) solid-pack pumpkin 1 can (12 ounce) evaporated milk 3 large eggs 1 cup sugar 4 teaspoons pumpkin pie spice 1 package yellow cake mix (regular size) 3/4 cup butter, melted 1 1/2 cups chopped walnuts Vanilla ice cream or whipped cream In a large bowl, beat first five ingredients until smooth. Transfer to a greased 13 X 9 inch baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts. Bake at 350 degrees for a hour or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream. Yield: 12-16 servings.