• Preheat oven to 375 and line a baking sheet with parchment paper

Filling

• In a small saucepan over medium/high heat add: sugar, brown sugar, cornstarch,

  cinnamon, nutmeg, cloves, salt and water.
• Stir until completely dissolved
• Let mixture come to a boil, stirring frequently
• Add chopped apples and stir to coat, turn heat down to medium/low and simmer until soft.

Cookies

• In a large mixing bowl, cream together butter and sugar until light and fluffy
• Add eggs and vanilla and mix until combined
• Fold in flour, cream of tartar, baking soda and salt until dough forms - dough will be slightly sticky
• Using a medium cookie scoop, scoop out dough balls and roll in mixture of cinnamon and sugar until coated, place on baking sheet at least 2 inches apart!
• Bake for 8-10 minutes
• Remove from oven and make a well in the center of each cookie by pressing with a tablespoon
• Add apple filling to center and bake another 2-3 minutes
• Take out and let cool completely
• Optional: drizzle with caramel or icing

• Sprinkle to coat on both side ranch dressing.
• Add 1 pouch of Au Jus on the top of the roast
• Place a stick of butter on the top of the roast
• Add about 6 pepperoncinis and about a cup of juice from the jar.
• Put in a baking dish you can cover at 275 for 5 hours.

• In a medium-sized mixing bowl, beat cream cheese and butter together with a hand mixer (you can use a fork but it may take a few minutes to combine).
• Stir in marshmallow creme, hot chocolate mix, and confectioners sugar until smooth.
• Add the vanilla and mix well.
• Fold in marshmallows and chocolate chips.
• Transfer dip into a serving bowl and garnish with extra marshmallows, chocolate chips, crushed peppermint, crushed candy cane, or hot chocolate mix.
• Chill in the refrigerator until ready to serve.

• Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.
• Pour margarine or butter and corn into dish. Blend in sour cream.
• In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly.
• Bake 35 – 40 minutes or until center is firm.

• Mix together and let chill
• Serve with Tortilla Scoops

• Add bacon to sauce pan and cook on medium low heat until crispy.
• Add onion and cook until translucent.
• Add clam juice from both cans.
• Add potatoes.
• Cook and cover until potatoes are fork tender, about 15-20 minutes.
• Stir occasionally so potatoes won't stick.
• Add clams, soup, cream, milk, and dill weed.
• Stir together.
• Add butter and let melt into the chowder.
• Cook for about 30-45 minutes or until thickened.
• Stir occasionally.