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INGREDIENTS

• 1 1/2 lbs small round red potatoes
• 4 slices bacon
• 1 cup sour cream
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1/2 teaspoon california garlic salt
• 1 tablespoon chopped fresh chives
• 1/2 cup shredded cheddar cheese
• parsley

DIRECTIONS

1. Preheat the oven to 375 degrees.
2. Place potatoes in a saucepan, and add enough water to cover.
3. Bring to boil, and cook until tender but still firm, about 10 minutes.
4. Drain, and cool in a bowl of cold water.
5. Cook bacon in a skillet over medium-high heat until evenly browned.
6. Drain, crumble, and set aside.
7. Remove cooled potatoes from water.
8. Pat dry with a paper towel, and cut in half.
9. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato.
10. Set reserved potato aside.
11. In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives.
12. Spoon a small amount of mixture into each potato half and place on a baking sheet.
13. Top each potato off with some shredded cheese.
14. Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through.
15. Garnish with parsley, and serve.

INGREDIENTS

TOPPING
• 1/4 cup flour
• 1/8 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/8 cup butter, softened
• 1/4 cup chopped walnutsor pecans

MINI PIES

• 1 (12ounce)can flaky refrigerated biscuits (10 count)
• 1 (21ounce)can cherry pie filling

DIRECTIONS

1. Heat oven to 350 degrees.
2. Line 10 muffin cups with cupcake liners.
3. In a small bowl mix the flour, sugar, cinnamon and butter until crumbs form.
4. Stir in nuts.
5. Set aside.
6. Take the biscuits out of the tube and separate them in to 10 biscuits.
7. On a lightly floured surface, roll out each biscuit into a 4-inch circle.
8. Press each circle of dough in cupcake holder pressing onto the bottom and up the side of the cup.
9. Fill each dough cup with cherry pie filling, just about to the top of the dough.
10. Take the reserved topping and sprinkle it over each cherry muffin.
11. Muffin cups will be full.
12. Bake for 15- 22 minutes or until golden brown.
13. Remember you can use apple pie filling, blueberry pie filling, etc.

INGREDIENTS

• 8 ounces Philadelphia Cream cheese
• 1 (5ounce)jarpimento cheese
• 3 tablespoonsFrench onion dip
• 8 ounces finely shredded mild cheddar cheese
• 1 (3 3/4ounce)bag salted sunflower seeds

DIRECTIONS

1. With mixer, blend well together, cream cheese, pimiento cheese, and french onion dip.
2. Stir in the finely shredded mild cheddar.
3. Chill until firm (about 2 hours) then form into ball and roll in sunflower kernels til well coated.
4. Spread on a cool cracker and enjoy!

INGREDIENTS

• 30 fudge-striped shortbread cookies
• 30 piecescandy corn
• 30 large marshmallows
• 1 (12ounce)package chocolate chips
• 1-2 teaspoonCrisco

DIRECTIONS

1. Place Fudge Striped Cookies on a piece of wax paper or aluminum foil, with the stripes facing vertically.
2. Melt chocolate chips and Crisco in a 2 quart microwaveable bowl on high for 1 minute 30 seconds.
3. Stir until completely melted.
4. Dip marshmallows one at at time, allowing excess chocolate to drain back into the bowl.
5. Place marshmallow on top of cookie.
6. Place one candy corn on top of chocolate covered marshmallow to look like a turkey comb.
7. (Small point facing towards bottom of cookie).
8. Allow several hours to dry.
9. This recipe makes 30 but you can adjust to your needs!

INGREDIENTS

• 6 cupspopped popcorn
• 1 1/4 cups sugar
• 1/4 cup water
• 1 1/2 margarineor butter
• 1/8 teaspoon cinnamon
• 2 cupsWheat Chex cereal
• 1/2 cup cashews
• 1/2 cuphoney roasted peanuts
• 1 cup golden raisins

DIRECTIONS

1. Line 1 to 2 cookie sheets with parchment paper ahead of time.
2. In a large pot, add sugar,butter,water and cinnamon.
3. Bring to a boil, and let mixture become syrupy, approximately 4 minutes.
4. Set pot aside.
5. Add the rest of the ingredients into the pot.
6. Quickly stiring, making sure that ingredients are well coated with the syrup.
7. Put popcorn in a single layer onto the cookie sheet, making sure there are no lumps.
8. Let cool.
9. Enjoy!