Apple Dip-Sticks

Ingredients:
1 large apple
16 bamboo skewers (6-8 inch)
1 to 1.5 cups finely chopped peanuts or pecans, toasted, or candy sprinkles
Half of a 10 ounce package of peanut butter or butterscotch morsels
1 tablespoon water
Candy-coated chocolates or mini chocolate chips (optional)

Directions:
*Cut apple in half from stem to bottom and core.
*Cut into 16 slices about 1/4 to 1/2 at thickest part and pat dry. (This is a very important step in order to allow melted morsels to adhere)
*Pierce a bamboo skewer through one end of each apple slice to resemble a lollipop.
*Set aside on paper towels.
*Place the nuts in a thin layer over a sheet of foil or waxed paper.
*Place morsels and water in a medium saucepan.
*Heat over medium-low heat until melted, about 10 minutes, stirring occasionally.
*Reduce heat to low.
*Pat apples dry again.
*Working with 1 at a time, hold the apple slice over the pan.
*Using a spoon or heat-safe rubber spatula, drizzle the peanut butter mixture back and forth over both sides of each apple slice then coat with nuts, if desired, pressing down to allow nuts to adhere.
*Set down on waxed or parchment paper.
*Repeat with remaining apple slices.
*Rest on paper until time of serving.
*Serve by placing the skewers (apple slices up) in decorative coffee mugs or pierce small holes in a small pumpkin or squash to use as a base.

TIP: To give a face to the apple slice, press candy-coated chocolates or mini chips on apple slices for eyes, nose and mouth, if desired.

Submitted by: Cherrill Beaudoin

Boneyard Breadsticks (Or Bloody Bones)

Ingredients:
Pillsbury pre-made breadsticks
Olive Oil
Parmesan Cheese
Italian Seasoning
Marinara Sauce

Directions:
*Separate each breadstick and cut about a 1-1 1/2 inch slit down the center of each end (each end should look forked).
*Roll each side of the slit and squish down so that it stays put during baking. It should look like two small balls (sts) on each end of the breadstick.
*Brush breadsticks with a little olive oil and sprinkle on parmesan cheese and seasoning.
*Bake as directed on package.
*Serve with Marinara Sauce.

These are really cute and super easy to make for any halloween bash. They look like real bones when finished!

Submitted by: Lori Cover

Sausage Balls

Ingredients:
1 lb hot bulk sausage
3 1/2 cups bisquick
10 oz package grated sharp cheese

Directions:
*Combine all ingredients and shape into bite size balls.
*Bake at 350 F for 15-20 minutes.

Makes ~100 balls
 
Personal note: To be enjoyed by all at Ellie's upcoming baby shower!!!
 
Submitted by: Susan Bellamy

Stuffed Mushrooms

Ingredients:
28 white mushrooms
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 cloves minced garlic
2 Tbsp chopped parsley
1/3 cup extra-virgin olive oil
Salt

Directions:
*Preheat oven to 400 F.
*Stir all ingredients, except mushrooms, together plus 2 Tbsp olive oil in large bowl.
*Coat pan with 1 Tbsp olive oil and arrage mushrooms.
*Spoon mixture into each and drizzle remaining olive oil on top.
*Bake for ~25 minutes.
 
Submitted by: Susan Bellamy

Easy Fruit Cheesecakes

Ingredients:
24 Vanilla Wafers
3 8oz packages of cream cheese (softened)
1 cup sugar
1 t vanilla
1/4 t nutmeg
3 eggs

Directions:
*Heat oven to 350
*Line 24 muffin cups and place a vanilla wafer in the bottom of each cup.
*In large bowl, combine cream cheese, sugar, nutmeg, vanilla and eggs.
*Beat at medium speed scraping sides of bowl occasionally.
*Pour mixture into prepared muffin cups, filling 2/3 full.
*Bake for 20-25 minutes or until set.
*Once cooled top with any fruit or prepared pie filling.

Source:  I got this recipe from Cara Hammond while at Osan AB...HARRUMPH!!!!

Submitted by: Annie Distelzweig

Pesto Bruchetta

Ingredients:
1 french baguette
Olive oil
4 medium-sized ripe tomatoes
¼ cup diced onion
½ cup fresh basil leaves, cut into thin slices (you can do this easily by rolling the leaf, then slicing it a few times)
2 cloves garlic, minced
Salt
Pepper
1 cup of your favorite basil-based pesto
1/4 cup grated parmesan cheese

Directions:
*Dice tomatoes and place in a medium sized bowl.
*Add minced garlic, diced onion, and fresh basil slices.
*Season to taste with salt and pepper. (This can be done up to 1 day in advance and stored in the fridge.)
*Cut the baguette into ¼ inch slices.
*Place on a sheet pan and brush with olive oil.
*Broil on high for 2-3 minutes or until lightly brown
*Remove from oven and let cool.
*Spread a layer of pesto on each piece of bread.
*Place a heaping spoonful of the tomato mixture on top and finish with a layer of freshly grated parmesan cheese. Enjoy!

Makes 8-10 pieces depending on size of baguette.

Submitted by: Tara Morrissey