in 2 qt saucepan melt butter, add brown sugar, corn syrup and salt, cook over med heat stirring occasionally until mixture comes to a full boil 10 to 12 minutes.

stir in sweetened condensed milk.

continue cooking stirring occasionally until candy thermometer reaches 245*F or small amount of mixture forms a firm ball 20 to 25 minutes.

remove from heat, stir in vanilla.

dip apples in caramel mixture, dip end of apples in chopped peanuts.

place on greased waxed paper.

Remove stems from apples, wash, and pat dry.

Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end.

Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan.

Cook until candies dissolve, stirring constantly.

Be careful not to boil.

Add cinnamon, vanilla, cloves, and food coloring.

Mix thoroughly.

Boil mixture to 300 degrees using a candy thermometer without stirring.

While mixture is boiling, generously prepare a baking sheet with cooking spray so it's ready ahead of time.

As soon as mixture reaches 300 degrees, remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated.

Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens.

Measure out the 9 cups of Chex cereal into a large bowl, set aside.

In a grocery bag, or large plastic bag, measure out 2 cups of powdered sugar and set aside.

In a large saucepan, measure out the butter, peanut butter, and chocolate chips.

Melt the chocolate chips, peanut butter, and butter together in the saucepan over low heat. Don't turn the heat on the stove up too high, or you will burn it. It should take a few minutes to completely melt this mixture.

Pour this melted chocolate mixture over the 9 cups Chex in the large bowl. Stir it all together, making sure that all the pieces of Chex are covered in the melted chocolate.

Pour this chocolate Chex mixture into the plastic bag with powdered sugar in it. Tie the bag and throw the bag around until all the Chex pieces are coated in a layer of powdered sugar. If you want to add more powdered sugar to your preference, you can. I usually add about 1 and half more cups.

Open the bag and pour out into a bowl to enjoy! Perfect for parties or to just snack on!

In a large sauce pan, melt chocolate chips with the peanut butter and add the olive oil/margarine.

Stir until all is evenly distributed and all is completely melted.

Measure out chex into a large bowl.

Pour chocolate mixture over chex and fold until all the chex are completely covered in the chocolate mixture.

Mix the nonfat dry milk, cornstarch, and Splenda in a blender until it looks like powdered sugar. This is the "powdered sugar" in the following steps.

Put the "powdered sugar" into large paper bag.

Put chex into the bag with the "sugar" and shake until all chex are covered.

Add more "sugar" as needed.

Mix all ingredients in a gallon ziploc.

Mix dressing and Cream Cheese

Spread cream cheese onto bread slices (don't skimp but don't overdue it).

Place cucumber round on top of spread.

Garnish with alittle parsley or an olive

In a large bowl, combine the evaporated milk, soup mix and 2 teaspoons Worcestershire sauce.

Crumble beef and add to mixture; mixing well.

Shape into 1-inch meatballs.

Place 1 inch apart in ungreased 15 x 10 inch baking pans.

Bake, uncovered at 400 degrees for 12 minutes or until meat is no longer pink.

Drain on paper towels.

Meanwhile, combine the ketchup, brown sugar, and remaining Worcestershire sauce in a large Dutch oven.

Bring to a boil over medium heat.

Cook and stir until thickened.

Reduce heat and add meatballs.

Simmer until heated through, about 15 minutes.

Keep warm while serving in either a chafing dish or a crockpot.

Separate beef and place in a layer on the bottom of a greased 8 inch square pan.

Wrap bacon around chicken and lay on beef slices.

Pour soup and sour cream mixture over chicken.

Refrigerate overnight. optional

Bake at 350 for 2 hours.

Wash and cut Bell Peppers in small pieces.

Drain Corn.

Rinse and drain Black Beans.

Use crumbled Feta Cheese or cut block Feta in small pieces.

Cut Green Onions in thin rings.

All ingredients (besides the onions) should be about the same size.

Mix all Salad and Dressing ingredients in a bowl

Brown and drain pork sausage.

Add cheese, ketchup and oregano and heat until cheese is melted.

Spoon onto rye bread.

Bake 5-10 minutes at 350 degrees.