Apple Dumplings Submited by Colleen Belyea

2 Cans Crescent Rolls

1 Stick butter or margarine

1 1/2 Cup sugar

1tsp Cinnamon

4 Apples - quartered

1 Can Mt. Dew

Unroll Crescent rolls, put 1/4 piece of apple inside & roll up.

Sprinkle sugar & cinnamon over dumpling

Pour over melted butter, then pour Mt. Dew around not on dumpling

Bake in greased pan (9x13) 350 degrees for 40 minutes

Calico Beans Submitted by Helen Evans

1 1b Lean Ground Beef

1/2 Lb. Bacon

1 Small Onion, Chopped

Cook The First 3 Ingredients, Then

Add 1/2 Cup Brown Sugar

1 /4 Cup White Sugar

1/2 Teaspoon Salt

1 Teaspoon Mustard

1 Cup Ketchup

2 Teaspoon Vinegar

1 Can Baked Beans

1 Can Butter Beans

1 Can Lima Beans, Drained

1 Can Kidney Beans, Drained

Brown ground beef and Bacon separately. Drain fat, if any. Add the remaining ingredients

in the order given. Cook in Crock Pot approximately 2 hours, stirring occasionally. Can

also be baked at 325 Degrees for 1 1/2 hrs.

Quick & Easy Peanut Butter Cookies Submitted by Helen Evans

1 Package Yellow Cake Mix

1 Cup Smooth or Crunchy Peanut Butter

1/2 Cup Cooking Oil

2 Tablespoons Water

2 Eggs

Combine ingredients and mix well. Drop by teaspoon or tablespoon* onto an ungreased

cookie sheet. Flatten with fork dipped in water. Bake at 350 degrees for 10-12

minutes. Yield: Approximately 3 dozen (depending on size spoon you use).

*I use an ice cream scoop for larger cookies.

Refrigerator cucumbers Submitted by: Joyce E.Hesse

7 cups sliced cucumbers, peeled or un-peeled

1 sliced onion

1 Green pepper sliced & quartered. Red & yellow peppers may be used for color.

Syrup

2 cups sugar

1 cup white vinegar

1 Tbs. celery seed

1 Tbs. salt

Heat syrup until dissolved, then cool. Put cucumbers, etc., in glass jars

and pour syrup over them. Store in refrigerator. Ready to eat in 2 or 3 days.

Chocolate Chip Cake or Bars Submitted by: Joyce E. Hesse

Batter (first 9 ingredients):

2 cups flour

1 &1/2 cups sugar

2 teaspoons baking powder

½ teaspoon soda

½ teaspoon salt

1 &1/2 cups sour cream

2/3 cup butter or parkay (softened)

1 teaspoon vanilla.

3 eggs

Topping:

1/2 cup sugar

1 teaspoon cinnamon

1 cup chocolate chips (I use a little more than this)

Mix first 9 ingredients at low speed until moist,

3 minutes at medium speed

Spread ½ batter in pan

Sprinkle ½ of mixed topping

Repeat.

Bake at 350 degrees for 35 to 40 minutes. 9x13 pan or bar pan, greased or sprayed.

(I like to use the bar pan)

APPLE CRISP Submitted by Judy Leier

8 cups apples, sliced

1 3/4 to 2 cups sugar

1 teaspoon cinnamon

Spray 13 x 9 baking dish. Lay in sliced apples. Sprinkle with sugar and cinnamon.

Topping

1 cup flour

1 cup brown sugar

1 cup oatmeal

1 stick butter

Melt butter; add flour, brown sugar, and oatmeal. Place over apples. Bake at

350 degrees for 45 minutes.

DELIGHTFUL RHUBARB CAKE Submitted by June and Kermit

Across the bottom of a regular cake pan, slice and dice up enough rhubarb to cover the bottom.

Sprinkle with 1½ cups of Brown Sugar and a Box of Strawberry or Raspberry Jell-O

Top with 1 ½ cups of small Marshmallows

Using your favorite white or yellow cake mix, beat up as usual. (This has the liquids and eggs) Pour it all over the rhubarb layer and bake as usual.

Serve it UPSIDE DOWN, topped with whipped cream or ice cream.

It's wonderful served hot but equally good cold so can be made ahead for a campout.

CRAZY CAKE Submitted by June and Kermit

Mixes right in the cake pan - easy clean up - great home-made taste while on the road in your Winnebago/Itasca Motorhome.

THE DRY INGREDIENTS:

3 cups cake flour 1/3 cup cocoa

2 tsp baking soda 2 cups sugar

1 tsp salt

Mix together evenly right in to cake pan. Make three large holes in the flour mixture, like three ponds, to hold the liquids.

2 tsp vinegar 1 tsp vanilla

¾ cup salad oil

Pour 2 cups of water over all of it. Using a fork, start in a corner, making small beating circles with fork, until everything is blended evenly. Bake ½ hour at 350%.

A Favorite Dessert Submitted by June and Kermit

For two servings:

Beat 2 egg whites with ¼ tsp Cream of Tartar, ¼ tsp Vanilla, Dash of Salt

Beat to soft peaks. Gradually add ¼ cup Sugar, beating to stiff peaks.

Place round 2 Sponge Cakes (ex: strawberry shortcakes, cup-up angel food cake) on a cutting board.

Top each with a chocolate-coated peppermint ice cream patty.

Cover with the meringue, spreading thicker over ice cream and thinner around the cakes. Seal the edges at the bottom.Sprinkle the meringue with 1 TBSP Crushed Peppermint Stick Candy.

Bake at 500 till browned - about 2-3 minutes. Serve at once.

A really easy treat in the camper and wow, what a surprise!

Crock Pot Peanut Clusters From the kitchen of Marjorie Morrison

1-16 oz jar no salt dry roasted peanuts

1-16 oz jar salted dry roasted peanuts

1-12 oz package chocolate chips

1-4 oz bar German chocolate – broken up

3- lbs. white bark – broken up

Layer all ingredients in crock-pot in the order given. DO NOT STIR Cover and cook on low for 3 hours. DO NOT LIFT LID. (It will look like nothing is happening in your crock-pot)