HOMEMADE CARAMEL APPLE DIP

This makes 3-4 cups.

1/2 Cup Butter
11/2 Cups Brown Sugar (dark brown)
3/4 Cup Light Corn Syrup
1 Can(14oz.) Sweetened Condensed Milk
1 Teaspoon Vanilla
1/4 Teaspoon ground cinnamon
In a 2 quart saucepan melt the butter on low heat. Do not let scorch. Add brown sugar, corn syrup and milk, stirring to combine. Increase heat to medium . Stir until mixture comes to a boil. (Use a spoon that won't melt as this is very hot. I have spoon I got from T.J. Max which is blue and it won't melt. It is shaped like a smiley face. They are the best spoons I have ever found for using in the kitchen. If you can find them get you at least 2 of them. Believe me they are something else. Just costs around 2.50 each.) Remove from heat and stir in vanilla and cinnamon. Can be served warm or cold over apples or ice cream or cake.

SCONES WITH LEMON ICING

This will make 8 scones

2 Cups All-Purpose Flour
1/4 Cup Sugar
1/8 Teaspoon Salt
11/2 Teaspoons Baking Powder
1/2 Cup(1stick) Cold Butter, cut up in small pieces
11/2 Teaspoons Lemon Zest
2 Teaspoons Freshly Squeezed Lemon Juice
1/2 Cup Heavy Whipping Cream
1 Egg

In a large mixing bowl wisk together the flour, salt and baking powder. Cut in the butter. In a seprate bowl wisk together the lemon zest, lemon juice, cream and egg. Stir egg mixture into flour mixture and mix just till a dough begans to form and hold together. On a lightly floured surface roll out into a circle about a 1 inch thick. Cut into 8 wedges using a pizza cutter. Place on a sprayed cookie sheet and do not let them touch each other. Bake on 350 for 25 minutes or until light golden brown. Remove from heat and let rest for 5 minutes.

Iceing:
3/4 Cup Powdered Sugar
11/2 Teaspoons Freshly Squeezed Lemon Juice
Yellow Food Coloring
In a bowl mix the powdered sugar and the lemon juice to make a drizzling consistency. Add a drop of yellow food color. Drizzle or brush the iceing over the hot scones. Serve. Better tasting the next day as the lemon iceing has more flavor.

WALNUT SQUARES

This makes 24 squares.

Crust Ingredients:

2/3 Cup Brown Sugar
2 Cups FLour
1 Cup Finely Chopped Walnuts
2/3 Cup Butter, melted

Filling Ingredients:

16 oz. Cream Cheese, softened
1/2 Cup Sugar
2 Eggs
2 Tablespoons Lemon Juice
1 Tablespoon Vanilla Extract
2 Tablespoons Milk

Preheat oven to 350. In a bowl mix the brown sugar, flour and nuts together. Add melted butter and mix until light and crumbly. Set aside 11/2 cups to be used as topping. Press the remainder into a sprayed 9 x 13 pan. Use the back of a turner to press down good. Bake for 12 minutes. While the crust is baking in another bowl mix the cream cheese and sugar. Mix gently. Add the other ings. and mix again. Pour batter onto the crust and sprinkle with the remaining 11/2 cups topping mixture. Bake for 25 minutes on 350. Do not over bake or it will be to dry. Cool and cut into squares. Ref. several hours before serving. Keep ref.

OLE-TIME PEACH CAKE

1 Box Yellow Cake MIx
1 (21oz.) Can Peach Pie Filling
3 Eggs
1/2 Teaspoon Lemon Extract
1/2 Chopped Nuts
1/2 Cup Sugar
1/2 Cup Flour
1/4 Cup Butter, softened
1/2 Teaspoon Lemon Extract

Preheat your oven to 350. In a large bowl combine dry cake mix, pie filling, eggs 1/2 teaspoon lemon extract and the nuts. Blend on low speed until completely moistened, around 1 minute. Beat 2 minutes on medium speed. Spread batter in a sprayed 9 x 13 pan. In a medium bowl combine sugar, flour softened butter and 1/2 teaspoon of extract with a fork. Mixture will be crumbly. Sprinkle evenly over batter. Bake at 350 for 40 to 45 minutes until the center springs back slightly when touched.

LIKE JOHNNY CRINO'S BOW-TIE FESTIVAL PASTA

1 Oz. Butter, melted
1 Teaspoon Fresh Garlic, chopped

1/8 Cup Red Onion, diced
1/8 Cup Bacon, cooked and diced
1/4 Cup Roma Tomatoes, diced
5 oz. Cooked Chicken, diced
2 oz. Heavy Whipping Cream
4 oz. Alfrado Sauce (recipe below)
1/4 Cup Asiago Cheese
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
10oz. Bow Tie Pasta, cooked and drained

In a skillet melt the butter and then add the onion, garlic, bacon, tomatoes, chicken and spice mix. When the onions become transparent add the cheese and the cream. Watch and don't let scorch on the bottom. When this mixture is reduced by half add the Alfredo Sauce. Then add the bow-tie pasta. Toss and remove from the heat. Let sit so the cheese and mixture will thicken.

Alfredo Sauce:

1 Quart Heavy Whipping Cream
1 Cup Parmesan Cheese, grated
1/4 Cup Whole Milk
1/2 Teaspoon Or Less Black Pepper

Bring the milk, cream and pepper to a boil. Remove from the heat and then add the parmesan cheese. Stir good. Keep ref. until ready to use.

LIKE JOHNNY CARINO'S ROASTED GARLIC POTATO SOUP

4 Cloves Garlic, minced
1 Teaspoon Butter or Blue Bonnet
4 Cloves Garlic, crushed
4 Cups Heavy Whipping Cream, divided
Powdered Creamy Potato Soup Mix
1/2 Medium Onion, pureed
2 Baked Potatoes, peeled and cubed
4 Cups Boiling Water
Salt and Pepper to taste
Spray a cookie sheet and lay the minced garlic on it. Bake on the middle rack or bottom rack of the oven on 375. Watch and don't let it burn. Just let it bake until it starts turning golden brown. In a saucepan melt tne butter and add the broken apart garlic cloves. Add the cream and bring to a boil and let boil for 5 minutes.  Keep stiring good. Don't let it stick on the bottom or it will taste scorched. In a large pot add the soup mix and then put the garlic mixture over in it and stir so it will not lump. Add the onion, potatoes, the roasted garlic and the other two cups of cream and the water. Heat on low. Salt and pepper before serving.

CREAM CHEESE OLIVE SPREAD

8oz. Cream Cheese, softened
1/2 Cup Mayo
1/2 Cup Chopped Pecans
1 Cup Salad Olives diced or can use black olives, diced
2 Tablespoons Olive Juice
Dash of Pepper

Mix Mayo and cream cheese. Add other ings. Ref. for 4 hours or overnight. Can keep in the ref. for two weeks. Serve on Ritz or on toast.