Sheena's Sweet Potato Biscuits and Cinnamon Honey Butter

2 C. Self rising flour*
1/4 C. Packed brown sugar
1 tsp cinnamon
1 tsp ginger
7 Tbsp cold butter, divided
3 Tbsp shortening
1 C. Mashed sweet potatoes
6 Tbsp 2% milk

Combine first 4 ing. Cut in 4 Tbsp butter and shortening.

In separate bowl combine potatoes and milk; stir into first mixture until moistened. Turn out on floured surface. Knead 10 times.

Roll out to 1/2 inch thickness. Cut w/ biscuit cutter. Place 2-in. apart on un-greased baking sheets.

Melt remaining butter. Brush over tops. Bake 425° for 10-12 min. Serve warm.

*To make 1 cup of self rising flour place 1-1/2 tsp baking powder and 1/2 tsp salt in measuring cup. Add all purpose flour to measure 1 cup.

Cinnamon Honey Butter

1/2 C butter, softened
1/2 C honey
1 tsp vanilla
1 tsp cinnamon

Beat together honey, butter and vanilla for 10 minutes until light and fluffy. Add in cinnamon. Mix until well blended and refrigerate until ready to use.

Mieka's Apple Dips

Peanut Butter one:
1 cup creamy PB
8 oz cream cheese
1 jar marshmallow fluff
Combine all three with a hand mixer until blended and smooth.

Caramel one:
8 oz cream cheese
3/4 c brown sugar
1/4 c powdered sugar
1/2 tsp vanilla
1/2 tsp salt

I used the kitchen aid to blend this one since it took a bit longer to get it all smooth and creamy.

Annie's Apple Dumplings

2 large granny smith apples

2 crescent roll

1-112c sugar

2 sticks margarine

1 tsp cinnamon

1 tsp vanilla

1 can lemon lime soda

Peel and cut apples into 16 slices. Unroll rolls.

Starting at large end of rolls, wrap apple slice in roll.

Place rolls in baking dish, seam side down. Mix together

Sugar, melted butter, cinnamon and vanilla.

Spoon mixture over rolls.

Pour soda over all ingredients in baking dish

Bake at 350 for 35 minutes uncovered.

Cover with foil and bake additional 10 minutes.

Kari's Apple Pie Snickerdoodle Cookie Bars

• One 16.5 oz tube of Pillsbury refrigerated sugar cookie dough
• One 20 oz. can of apple pie filling
• Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground cinnamon)

1. Press 2/3 of the cookie dough into the bottom of an 8x8 or 9x9 baking pan.
2. Sprinkle with 2/3 of the cinnamon sugar.
3. Spread the apple pie filling over the cookie base.
4. Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely.
5. Sprinkle with the remaining cinnamon sugar mixture.
6. Bake in a 350* oven until the cookie dough is baked - mine took about 35-40 minutes.
7. Allow bars to cool and cut into squares.

Kari's notes:

The first time I made this, the cookie dough didn't cook very well, so it was really gooey. The second time around, I cooked the cookie base first for a little while before adding the other ingredients on top of it. Also, the first time I made it, I made little discs of dough for the top, but the second time I just kind of crumbled it. I also doubled it for a 9x13.

Recipe from here.

Mindy's Easy Garlic Cheese Biscuits

2 cups bisquick mix

2/3 cup milk

1/2 cup shredded cheddar cheese

1/4 cup butter or margarine, melted

1/4 tsp garlic powder

1. Heat oven to 450 degrees
2. In medium bowl, stir bisquick mix, milk and cheese with wire whisk or fork until soft dough forms; beat vigorously 30 seconds. On ungreased cookie sheet, drop dough by 10 to 12 spoonfuls about 2 inches apart.
3. Bake 8-10 min (mine are done after 7) or until golden brown. In small bowl, stir butter and garlic powder until well mixed; brush on warm biscuits before removing from cookie sheet. Serve warm.

Mia's Apple Crisp

1 1/2 c flour
1/2 c brown sugar
1 t salt
1 c sugar, divided
2 sticks (16t) unsalted butter, cold, cut into small cubes
2 c oats
4-5lbs Granny Smith apples, peeled and cut into chunks
3 T lemon juice
1 t cinnamon

Preheat oven to 375.
In a large bowl, mix flour, brown sugar, salt, and 1/4c sugar.  Using pastry blender (or two knives), cut butter into flour mixture until the texture of coarse meal.  Add oats and use your hands to squeeze the mixture into large moist clumps.  Put bowl in freezer to chill.
Peel and cut apples.  Toss apples with lemon juice, cinnamon, and remaining 3/4c sugar. Put apples in a 2qt baking dish and sprinkle with the topping mixture.
Put baking dish on a cookie sheet and bake until golden and bubbling 60-75min.
Let cool 10 min, then serve hot with vanilla ice cream.

Holly's Funeral Potatoes

1 bag frozen southern style hashbrowns (cubed kind)
2-10 oz. cans cream of chicken soup
1-16 oz. sour cream
2 cups shredded colby jack cheese
1/2 cut/cubed onion (optional)
salt and pepper
2 cups crushed cornflakes
4 tb melted butter

Mix the potatoes, soup, sour cream and 1/2 the cheese all together.  Mix in dashes of salt and pepper then press into 9x12 pyrex.  Sprinkle crushed corn flakes on top, then melt your butter and drizzle over cornflakes.  Cover with foil and bake at 350 for 30 min.  Take foil off and bake for another 5-10 minutes depending on how done the potatoes are.  This means you'll have to taste them...pick a corner ;) and enjoy!