• In large roasting pan, stir together oil, sugar and cinnamon.
• Add the pretzels; toss to coat well.
• Bake at 300° for 30 minutes, stirring twice.
• Spread on waxed paper to cool.

Chill for at least 2 hours before serving.

In a small saucepan, melt butter. Stir in Worcestershire sauce and garlic powder, allow to cool for 5-10 minutes.

Pour the butter mixture over the top of the sandwiches. Sprinkle poppy seeds over the top.

Place foil lightly over the top and refrigerate overnight or for 6-8 hours.

Bake at 350 for 15-20 minutes.

For the dressing, in a medium bowl, whisk together vegetable oil, sugar, apple cider vinegar, parsley, salt and pepper.

In a separate large bowl, toss romaine lettuce, strawberries, and cooled almonds. Drizzle dressing over salad just before serving and toss to blend.

• Cook the macaroni as directed on package; drain and rinse with cold water to stop it from cooking more.
• While macaroni is cooking, mix the salad dressing, milk, onion salt, pepper, and sugar together; stir until well mixed.
• Remove the yolks from the eggs and put in a separate bowl; set the whites aside.
• Mash the yolks and then add to the dressing mixture. Stir until well mixed.
• Slice the egg whites with an egg slicer and add to the dressing and egg yolk mixture. If you don't have an egg slicer just slice them into pieces with a knife.
• Add the macaroni and stir the entire mixture together until evenly mixed.
• Refrigerate until ready to serve.

• Preheat oven to 350° F.
• Grease the baking pan with butter or non-stick cooking spray, set aside.
• In large bowl, combine flour, quick oats, brown sugar, baking soda, and egg. Cut in the butter and mix well until ingredients are crumbly.
• Remove 1 1/2 cups of the mixture and set aside. Press the crumb mixture into the baking pan, bake for 15 minutes in the oven.
• While crust is baking, combine caramel topping and 1/4 cup flour in small bowl; mix well.
• Sprinkle the apples over the baked crust. Drizzle the caramel mixture over the top of the apples. Sprinkle the remaining crumb mixture over the caramel.
• Place back in the oven for another 20-25 minutes or until the top is golden brown.
• Let cool completely before serving; approximately 2 hours.
• Cut into 2" squares and serve.

In small bowl, combine flour, pumpkin spice, baking powder and baking soda

In large bowl, beat butter, sugar and brown sugar until crumbly.

Add eggs, egg whites, pumpkin and carrots. Beat until well blended.

Add flour mixture and mix until well blended.

Spread onto greased pan.

For Cream Cheese Topping, mix together cream cheese, sugar and milk until thoroughly blended. Drop by teaspoons over pumpkin batter and swirl mixture with a butter knife.

Bake for 20-25 minutes or until cake tester comes out clean.

Cool in pan completely on wire rack before cutting into squares.

Add peanut butter and pour over popcorn and M&Ms. Stir.

You can spread out on cookie sheets or waxed paper if you want it in small chunks.

NOTE: The same recipe can be poured over 6-7 cups Rice Krispies and topped with melted chocolate chips and peanut butter.

• Mix all ingredients together except sugar and water.
• Mix the sugar and water together separately and then add to the rest.
• Add strawberries and oranges.
Serve with crushed or cubed ice.