POP CORN SALAD

3/4 Cup Mayonnaise
1 Cup Diced Celery
11/4 Cups Cheddar Cheese, shredded and divided
1(8)oz. Can Sliced Water Chestnuts, drained
3/4 Cup Crumbled Cooked Bacon, divided
1/4 Cup Shredded Carrots
2 Tablespoons Minced Chives
6 Cups Popcorn, popped
Lettuce Leaves

In a large bowl, combine mayonnaise, celery, water chestnuts,1/2 cup bacon, carrots and chives. Mix well. Then add the popcorn. Stir to coat Spoon into the lettuce leaves and top with remaining cheese and bacon. Serve immediately.

OLE TIME SAUSAGE DUMPLINGS

11/4 Cups Cracker Crumbs
1/2 Cup Flour
11/2 Cup Sausage
2 Tablespoons Butter or Marg.
1 Can Stewed or Crushed Tomatoes
2 Tablespoons Grated Parmesan Cheese
2 Eggs
Salt and Pepper
Milk

Mix the cracker crumbs, the flour and sausage and the parmesan cheese together. Then add the eggs, salt and pepper. Next add enough milk to make a stiff batter. Drop in boiling salted water. Cook until sausage is done. Drain. Take a can of tomatoes and add two tablespoons butter to them. Put in kettle and let simmer. Put the dumplings in sauce and let simmer  a little more.

RED VELVET CAKE BALLS

1 Box Red Velvet Cake Mix
 1 (8)oz. Can Cream Cheese Frosthing
1 Pack Chocolate Bark regular or white chocolate
 Wax Paper

Make cake up using the 13 x 9 pan. Bake and then let cool completely. Then crumble into a large bowl. Mix throughly with 1 can cream cheese frosting. Use your fingers for it, but it will be messy. Roll mixture into quarter size balls and lay on a cookie sheet. You should make around 40-50. Chill several hours. To speed this up you can put them in ther freezer. Melt chocolate in the microwave according to directions on pack. Roll balls in chocolate and lay on wax paper until firm. Use a spoon to dip and roll in chocolate and then tap off any extra chocolate.

HOT BUFFLO CHICKEN WONTONS

2 Cups Shredded Cooked Chicken
1/4 Cup Original Philly Cooking Creme
1/2 Pack Dry Ranch Dressing
1/4 Cup Bufflo Sauce more or less to your liking
Wonton Wrappers

Mix all ingredients until combined fully. Place a tablespooon of mixture in each wonton, fold wonton to form a triangle, press around filling to remove air and seal edges with a little water. Place on a plate with a damp paper towel over them until ready to fry. Heat oil in a deep fryer or duch oven and fry until golden brown.

CREAM CHEESE APPLE BUNDT CAKE

Cream Cheese Filling:

8oz. Cream Cheese, room temp.
1 Large Egg
2 Tablespoons All-purpose Flour
1 Teaspoon Vanilla
1/4 Cup Unsalted Butter, softened
1/2 Cup Granulated Sugar

For The Apple Cake Batter:
1 Cup Finely Chopped Pecans, lightly toasted
3 Cups All-poupose Flour
1 Cup Granulated Sugar
1 Cup Firmly Packed Light Brown Sugar
2 Teaspoons Ground Cinnamon
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Ground Nutmeg
3 Large Eggs, lightly beaten
1 Teaspoon Vanilla Extract
3 Cups Jonathan or Gala Apples, peeled and finely chopped
1/2 Teaspoon Ground Allspice
3/4 Cup Canola Oil
3/4 Cup Applesauce

For The Praline Frosting:
1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Butter
3 Tablespoons Milk
1 Teaspoon Vanilla Extract
1 Cup Powdered Sugar

Prepare the Filling:
Beat the cream cheese, butter, and granulated sugar at medium speed with an electric mixer until blended and smooth. Add the egg, flour and vanilla. Beat just until blended.

Prepare the Batter:
Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with non-stick spray and cover with flour. (Or do like I do and use Baker’s Joy.) Stir together the flour, granulated sugar, brown sugar, cinnamon, salt, baking soda, nutmeg and allspice. Then add the eggs, oil, applesauce and vanilla; stir just until the dry ingredients are moistened. Stir in the apples and pecans.
Spoon 2/3 of the apple batter into the prepared pan. Spoon the cream cheese filling over the batter, leaving a 1-inch border around the edge of the pan. Swirl the filling through the apple batter using a knife. Spoon the remaining batter over the filling.
Bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted near the center come out clean. Cool in the pan for 10 minutes and then turn out on a cooling rack and let the cake cool down completely.

Prepare the Frosting:
Bring the brown sugar, butter, and milk to a boil over medium heat, whisking constantly. Boil for 1 minute while still whisking constantly. Remove from heat and stir in vanilla. Gradually whisk in the powdered sugar until smooth; stir gently for 3-5 minutes or until the frosting begins to cool and thickens slightly. Pour immediately over the cooled cake.

PINEAPPLE FLOAT

1 Can Dole Pineapple Juice Concentrate
1 Box Vanilla Ice Cream

Take the pineapple juice concentrate and make up according to instructions. Take a tall glass and put some vanilla ice cream in it. Then pour the juice over top of it. They taste like the ones you get at Walt Disney World.

CRUNCH AND MUNCH SUNDIES

1 Box Chocolate Brownies
1 Gallon Vanilla Ice Cream
1 Jar Hot Fudge Sauce
1 Pack M & M's
1 Box Crunch and Munch
1 Can Redi Whip

Make the brownies according to directions on box. Let cool. Cut into squares. Put one on a plate and then add ice cream. Top with redi whip and then the hot fudge sauce. Put the crunch and much over the sauce and then add m and m's.