HOW TO PICK A RIPE PINEAPPLE

Do you know how to pick a ripe pineapple. I read that if you take the center leaf and if it will pull out easy it is ripe. They do not ripen after being picked. Try it and see.

HOW TO KEEP A FRESH TOMATO LONGER

I found online a article on how to keep a tomato fresh longer. With tomatos getting so high try this and see if it works. Take your tomato and place on a plate or counter. Turn the stem end down. And keep it that way until ready to use at room temp.If turned up they will sometimes start to mold and shrivel up.  Just keep them turned down or put a piece of tape on  the stem or where the stem had been if turned up.

HEATH-BAR DIP FOR APPLES

1 (8)oz. Block Cream Cheese, softened
1/2 Cup Sugar
3/4 Cup Brown Sugar
1 Teaspoon Vanilla
1/2 Bag Heath-bar Bits or Sknor
Granny Smith or Roma Apple wedges


Cream together cream cheese, sugars and vanilla.
Stir in heathbart bits with a spoon
Serve with apple wedges
Put apples in some lemon water to keep from turning brown or pineapple juice.

CHERY KOOLAID PUNCH

1 Sweetened Cherry Koolaid Drink MIx
1 2 Liter Canada Dry Gingerale
1 Large Can Pineapple Juice


Combine the koolaid mix ( use one lid full if buying in the round tub. Or can use one pack of presweetened mix) with the juice. Stir well. Slowly pour in the gingerale. Serve.

BUTTERSCOTCH BARS

1 (10)oz. Pack Butterscotch Chips
1/2 Cup Butter or Marg.
2 Cups Graham Cracker Crumbs
8oz. Cream Cheese
1 (14)oz. Can Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecans


Preheat oven to 350. In a kettle melt the buttrscotch chips and butter together over low heat. Remove from the heat and stir in the graham cracker crumbs and mix well. Reseve 2/3 cups of the mixture. Press the remainder in a 13 x 9 glass pan. In a large bowl beat the cream cheese until light and fluffy. Beat in the condensed milk and the vanilla and the nuts. Pour into pan. Scatter the reserved crumb mixture evenly over top. Bake for 25 minutes or until a toothpick comes out clean. Cool to room temp. and serve chilled.

REECE CUP PIE

Graham Cracker Crust
1 Quart Rocky Road Ice Cream
2/3 Cup Chunky Peanut Butter
Cool Whip
1 Pack of Reecee Cups regular pack

Let ice cream soften and mix with the peanut butter and then put in the crust. Freeze for 2 hours. Place the candy bar in the ref. so it will chop better. Put the cool whip on the pie and add the chopped reecee cups. Keep froze until ready to serve. Take out of freezer about 10 minutes before serving.

CHOCOLATE CANDY BAR DESSERT

CURST
3 Cups Crushed Vanilla Wafer
2/3 Cup Butter or Marg., mleted
1/4 Cup Sugar
1/2 Teaspoon CInnamon

Filling:
1 Milk Chocolate Candy Bar (7)oz. Plain or with Almonds, broke into pieces
1 Bag (10)oz. Large Marshmallows
1 Cup Milk
2 Cups Whipping Cream, whipped
1/2 Teaspoon Vanilla Extract
Sliced Almonds, toasted
In a bowl combine vanilla wafer crumbs, cinn. butter and sugar. Mix well.
Set aside 1/3 of the topping. Press remaining crumb mixture into a 13 x 9 pan. Ref. until firm. In a kettle mix the candy bar, marshmallows, and milk over medium low heat until marshmallows are melted stirring often. Remove from heat and cool to room temp. Fold in whipped cream and vanilla. Pour over crust. Chill for 3 to 4 hours. Sprinkle with remaining crumb mixture and almonds.