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Apple Salad
Dressing
1/3 cup olive oil
2 tbsp cider vinegar
1 1/2 tsp dried tarragon

3 medium apples; green, red, yellow
1 cup sliced celery
1/2 cup walnut pieces
1/2 cup pitted, sliced dates
4 oz cheddar cheese, broken into pieces
1 bunch argula or watercress, rinsed, dried and torn into pieces
1 small head bibb or boston lettuce, prepared as argula

Bake walnuts in 350° oven for 12-15 mins until golden. For dressing, place oil, vinegar and tarragon into jar with tight lid; shake until thoroughly blended. Halve and core apples. Cut into 1/4" wedges. Put into mixing bowl with celery, walnuts, dates and cheese. Toss with dressing to coat. Mound on serving platter lined with lettuce and argula.

Cinnamon Apple Mince Muffins
2 cups flour
1/3 cup sugar
1 tbsp baking powder
1/2-1 tsp ground cinnamon
1/2 tsp salt
1 egg
3/4 cup apple juice
1/3 cup vegetable oil
1 1/3 cups mincemeat
1 cup finely chopped apples

Preat oven to 400°. Grease 18 muffin cups or line muffin tin with paper baking cups. In large bowl, combine all ingredients; stir only until all ingredients are well blended. Spoon equal portions into prepared muffin cups. Bake 18-20 mins or until lightly browned. Cool 1 minute. Romove from muffin cups and top with Apple Cinnamon Glaze.
Apple Cinnamon Glaze: In small bowl, mix 3/4 cup confectioners sugar, 1/8 tsp ground cinnamon and 5-6 tsps apple juice.

Angel's Famous Chocolate Cake (as written by Hershey's Cocoa!!)
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Heat oven to 350°. Grease and flour two 9 inch round baking pans or one 13x9x2 inch baking pan. In large mixing bowl, stir together dry ingredients. Add eggs milk oil and vanilla; beat on medium speed of electric mixer 2 mins. Stir in boiling water (batter will be thin). Pour into prepared pans. Bake 30-35 mins for round pans, 35-40 mins for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 mins; remove from pans to wire racks. Cake may be left in rectangular pan if desired. Cool completely. Frost as desired. I gotta tell ya, this is the best darn cake you will ever eat!! Extremely moist and so good!

Ghosts in the Graveyard (a Cool Whip recipe)
3 1/2 cups cold milk
2 pkg (4-serving size)Chocolate flavor instant pudding
1 tub (12 oz) Whipped topping, thawed
1 pkg (16 oz) chocolate sandwich cookies, crumbled
1 pkg Milano cookies (tombstone garnish)
1 pkg candy corns (garnish)
1 pkg candy pumpkins (garnish>
1 tube cake decorating gel (tombstone garnish)
tiny round black candies (ghost eyes and mouths)

Pour cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 mins. Sitr in 3 cups of whipeed topping and 1/2 the cookies. Spoon into 13x9 inch baking dish. Sprinkle with remaining cookies. Refrigerate 1 hour or until ready to serve. Store dessert in refrigerator. Decorate with cookies (tombstones), candies, and remaining whipped topping, dropped by spoonfuls (ghosts). Now, friends, those ghosts are darn hard to make, lemme tell ya! My ghosts looked like blobs! And darned if I could find those tiny round candies for the eyes and mouths. But, the kids loved this dessert!!

Flag Cake (a Cool Whip Recipe)
2 pints strawberries
1 (10.75 oz) frozen pound cake, thawed, cut into 10 slices
1 1/3 cuups blueberries, divided
1 tub (12 oz) Whipped topping, thawed

Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. Line bottom of 12x8 inch baking dish with pound cake slices. Top with 1 cups sliced strawberries, 1 cup of the blueberries and all of the whipped topping. Place strawberry halves and remaining 1/3 cup blueberries on whipped topping to create flag design. Refrigerate until ready to serve. This was a big hit with my extended family this July 4th!!

Mom's Snickerdoodles
1/2 cup shortening
1/2 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
cinnamon and sugar mixed together in small bowl

Preheat oven to 400°. Mix shortening, butter sugar and eggs thoroughly. Stir in remaining ingredients. Roll into balls. Roll balls in cinnamon sugar mix. Bake 8-10 mins.

No Bake Cookies
1 stick butter
1/4 cup cocoa
1/2 cup milk
2 cups sugar
1/2 cup peanut butter
3 cups quick oatmeal
1/2 cup coconut (optional)

Mix butter, cocoa, milk and sugar in pan and boil for 1 minute. Remove from stove and add peanut butter. After it melts, stir in oats and coconut. Form into balls and let cool on wax paper.

Apple Spice Cake
3 cups flour
2 cups sugar
1/2 tsp baking soda
1/4 tsp salt
1 cup oil
3 eggs,br> 1 tsp almond extract
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp cloves,br> 2 apples, diced,br>

Preheat oven to 350°. Spray loaf, pie, or cake pan with vegetable spray. Mix flour, sugar, baking soda, salt, and oil until oil is incorporated. Add eggs one at a time. Batter will be thick. Mix thoroughly. Mix in rest of ingredients except apples. Stir in apples. Spread evenly in pan. Bake 1 hour or until knife inserted in center comes out clean.