Pizza Fondue

1 pound ground beef
1 chopped onion
1 Tablespoon cornstarch
¼ teaspoon garlic powder
20 ounces pizza sauce
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 loaf French bread, cubed

Cook and stir beef and onion together until done. Stir in cornstarch and garlic powder. Add pizza sauce. Heat to boiling. Reduce heat and add cheeses, stir until melted. Serve in fondue pot with cubed French bread... toasted if desired.

BLT Pasta Salad

• 3 c. corkscrew pasta
• 1/2 c. milk
• 10 slices of bacon
• 1 clove garlic, minced
• 1/2 tsp. thyme
• 1/3 c. mayo
• 3 Tbsp sour cream
• 3/4 c. grape tomatoes
• 1/2 c. chopped lettuce, packed
• 2 tsp. fresh parsley, chopped
• 1 Tbsp grated Parmesan
• salt and pepper to taste

Directions

Boil the pasta in salted water according to package directions. Drain and rinse, then pour into a large bowl. Stir in the milk and set aside.

Cook the bacon on medium heat until crispy. Remove from the heat, pat dry, and crumble. In a separate pan, bring 1 tsp. of bacon drippings to low heat. Add the garlic and thyme, allowing it to cook for no more than a minute. Pour the garlic and drippings into the bowl of pasta and mix. Stir in the sour cream and mayo until thoroughly incorporated.

Halve the grape tomatoes and add them, as well as the lettuce, to the pasta. Gently toss to coat the vegetables. Mix in all but 1 tsp. of the bacon. Stir in the parsley, Parmesan, salt, and pepper. Garnish with the remaining bacon and additional parsley.

Baked Apples

8 to 10 apples, cored and halved
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
2 teaspoons butter, melted
1 cup water

Heat oven to 350 degrees F.

Place apples in greased 13 x 9-inch dish. In a saucepan, mix remaining ingredients together in order given, and bring to a boil. Simmer, stirring until thick. Pour syrup over apples and bake for 35 to 40 minutes or until tender.

Green Chile Cheese Bread

1 loaf French bread (baguette)
1 cup (2 sticks) butter
4 ounces mild diced green chiles
1 cup monterey jack cheese, grated
1/4 cup mayonnaise
1/2 teaspoon garlic powder

Slice French bread into 1/4-inch slices. Cream butter and mix with the other ingredients.

Spread mixture evenly on the bread slices and place face up on a cookie sheet.

Place under a broiler until bubbly.

My Mom's Peanut Butter Cookies

1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1/2 cup shortening

1/2 tsp. vanilla
1 egg
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
* Extra granulated sugar, optional

Preheat oven to 350.
Cream together sugars, vanilla, peanut butter, and shortening.
Beat in egg.
Sift together dry ingredients; add to creamed mixture and stir to combine.
Roll into balls, place on cookie sheet, and lightly press with fork tines.
Bake 10 - 12 minutes
* If desired, roll balls in extra sugar before placing on cookie sheet.

Quick Apple Crisp
(recipe for Pampered Chef Deep Covered Baker)

Ingredients:
5 Granny Smith apples
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup chopped nuts
 Vanilla ice cream or thawed, frozen whipped topping (optional)

Directions: Preheat oven to 350°F.
Peel, core and slice apples
Cut apples in half.

Place apples in Pampered Chef Deep Dish Baker.
Combine cake mix, sugar, cinnamon, butter and nuts.
Mix until crumbly.
Sprinkle mixture evenly over apples.
Bake 35-40 minutes or until apples are tender.
Serve warm with ice cream or whipped topping, if desired.
Yield: 10 servings

CHOCOLATE DIPPED COCONUT MACAROONS

1pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (about 5-1/3 cups loosely packed)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1pkg. (8 squares) BAKER'S Semi-Sweet Chocolate

HEAT oven to 325°F.

COMBINE coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.

BAKE 20 min. or until edges are golden brown. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.

MELT chocolate as directed on package. Dip cookies halfway into chocolate. Let stand until chocolate is firm.