Mango Sorbet

• 3 mangos, cut into cubes and frozen
• 3/4 cup honey
• 1 cup water

Take frozen mango cubes and blend in food processor. Add honey and water. Keep blending until smooth consistency. Pour in freezer proof container and freeze over night. Makes approximately 6 servings. Try other fruits! Just play with the honey and water combination for desired sweetness and texture. 

Slow Cooker Baked Apples

• 6 apples (gala recommended!)
• 1/2 cup rolled oats
• 1 + 1/4 cups brown sugar 
• 1/2 cup rolled oats
• 1/3 cup chopped pecans 
• 3 Tbsp (cubed) + 1/2 cup (melted) butter 
• 3/4 tsp ground cinnamon 
• 1/4 tsp + pinch salt 
• 1/2 cup evaporated milk
• 1/2 tsp vanilla extract 

Rinse and remove stems from all the apples. Using a paring knife, slice the top 1/4 inch off the apples and cut around the cores of the apples. Use a spoon to remove remaining core and seeds, leaving about 1/2 inch of the apple intact. 

In a large bowl, combine rolled oats, 1/4 cup brown sugar, chopped pecans, 3 Tbsp butter, ground cinnamon, 1/4 tsp salt. Smash butter until well mixed and combined into a crumble. Fill the hollowed out apples with the crumble. 

In another bowl, mix the 1 cup brown sugar, 1/2 cup melted butter, evaporated milk, vanilla extract, and pinch of salt. Stir and combine. 

Place the filled apples in a slow cooker. Try not to let them touch the sides of the slow cooker if possible. This will help with more even cooking. Pour the sauce in the bottom of the slow cooker in between the apples. 

Cook on high for 2-2.5 hours. Remove apples and spoon out caramel mixture and drizzle on top. Serve with whipped cream or vanilla ice cream as desired! 

Mardi Gras Bites

• 1 package cream cheese (8 oz.)
• 2 cups powdered sugar
• 1 tsp lemon juice
• 2 tsp cinnamon 
• 2 Tbsp milk
• 2 cans (8 each) crescent rolls
• colored sugar (purple, yellow, green)

Preheat oven to 350. 

In a mixing bowl, beat cream cheese, 1 cup powdered sugar, and lemon juice. 

Lay out crescent rolls, sealing diagonal seams to make 8 total rectangles. Sprinkle cinnamon onto each rectangle, approximately 1/4 tsp on each. Spoon cream cheese mixture down the center of dough rectangles, long-wise. Fold over the dough to cover the cream cheese mixture and flip so seam side is down. Place in 9x13 backing pan. Cut each roll into 4 squares. Bake for 13-15 minutes or until golden brown. 

Meanwhile, in a small bowl mix remaining 1 cup powdered sugar and milk to make the frosting. 

Remove the rolls from oven and let cool slightly, then spoon the frosting on top evenly. Sprinkle bites with colored sugar. Makes 32 bites. 

Easy Apple Dumplings

• 1 Fiji apple (can use granny smith or other variety as well) 
• 1 tube crescent rolls 
• 1 stick butter
• 1.5 cups sugar
• 1 tsp vanilla
• 1 tsp ground cinnamon 
• 6 oz. Sprite (or any lemon-lime soda)

Preheat oven to 350. Slice apple into 8 portions. Place 1 apple slice in each crescent roll; roll up. Spray 8x8 baking pan with cooking spray and place rolls inside. 

Melt butter. Combine with sugar, vanilla, and cinnamon. Spoon evenly on top each roll. Pour sprite in bottom of pan.

Bake for 35-40 minutes. Serve with vanilla ice cream or Cool Whip! Makes 8 dumplings. 

Cinnamon Apples and Pears

• 2 Tbsp butter
• 1 apple, cut into chunks
• 1 pear, cut into chunks
• 2 Tbsp brown sugar
• Pinch of cinnamon

Melt the butter on a medium size pan. Add in apple and pear chunks and cook until some brown spots appear, stirring regularly. Add in brown sugar and cinnamon and cook a few minutes more. Top with vanilla ice cream or cool whip! Makes 2 servings. 

Grilled Peaches

• 2 whole peaches
• 1 Tbsp packed light brown sugar
• 1/8 tsp cinnamon 
• 1 Tbsp unsalted butter, melted

Preheat grill to medium-high heat. Cut peaches into slices and remove pit. In a bowl, combine brown sugar and cinnamon. Brush peaches with butter and sprinkle sugar and cinnamon over top. Place on grill and cook until grill marks appear, usually 3-4 minutes per side. Try using a grill mat for easy handling and clean up. Makes for a great dessert when combined with whipped cream or vanilla ice cream!  

Oreo Reese's Delight

Mint Chocolate Chip Cookies

• 1 pouch Betty Crocker Sugar Cookies Mix (1.5 lb, 1 oz)
• 1/2 cup Butter or Margarine, softened
• 1/4 tsp Mint Extract
• 6 drops Green Food Coloring
• 1 Egg
• 1 cup Creme de Menthe Baking Chips
• 1 cup Semisweet Chocolate Chunks

Mix cookie mix, butter, extract, food coloring, and egg in bowl until soft dough forms. Stir in creme de menthe chips and chocolate chunks. With small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Bake at 350 for 8-10 minutes.

Fruit Pizza

"Crust"

• 1 roll of refrigerated cookie dough

Slice sugar cookie dough thinly and arrange on 14" pizza pan sprayed with PAM. Press out using the palms of your hands. TIPS: spray PAM on your hands also, and it helps to put the dough in the freezer for about 30 minutes before you start.

"Sauce"

• 1 - 8oz package cream cheese, softened
• 1 cup confecctioners' sugar
• 1/2 small container of Cool Whip

Beat ingredients with mixer until smooth and creamy and spread on cooled crust.

"Toppings"

• Favorite fruits.
• Recommendations: kiwi, strawberry, blueberries, raspberries, pineapple, mango 

Slice and arrange fresh fruit over cream cheese layer. Concentric circles make for a great design!

Fluffy Cream Cheese Fruit Dip

• 1-8oz package cream cheese, softened
• 2 cups powdered sugar
• 2 tsp vanilla extract
• 1 cup whipped cream
• Fruit variety of your choice

Beat cream cheese, powdered sugar, and vanilla extract at medium speed with an electic mixer until fluffy. Fold in whipped cream. Serve with fresh fruit.