Ingredients
1 Cup Butter
2 Cups Brown Sugar
1/2 Cup White Karo Syrup
Put in Medium saucepan and melt.  Bring to a full boil.  Turn heat down and simmer for 5 minutes.
Add 1 Teaspoon baking soda.  Stir until foamy.
Pour over two bags of Old Dutch Corn Puffs (I put corn puffs in 4, 9×13 pans, because it is easier to stir and coat).  Stir in caramel and bake in a 250 degree oven for 1 hour, uncovered.  Stir every 15 minutes.
Pour onto waxed paper.   Let cool and break up any chunks.
Enjoy!!

Ingredients

2 (15 oz.) bags of pretzels-I like the small pretzels best

1 Bottle of Orville Redenbacher Buttery Oil

1 Tablespoon Dill Weed

1 Pkg. Hidden Valley Ranch Dressing (Powder Form)

1 Tablespoon Garlic Powder

Directions

1.  Mix oil, dill weed, Ranch Dressing & garlic powder in microwave safe bowl.

2. Heat mixture in microwave (2-3 minutes) but do not boil

3.  Pour mixture over pretzels and toss.

*My hint on mixing and storing the pretzels is to:  Divide pretzels into two 9 x 13 pans, with lids, and shake to coat.  I usually shake the container a few times before serving.  Also, making this a day or two in advance helps the flavor to set-in.*

Ingredients

*You can easily double this recipe by changing out the one cup measurements for two cup measurements.  It is pretty rich tasting dip, so a little goes a long way! *

1 Cup Vidalia Onion (Chopped and Sauteed in olive oil)

1 Cup Shredded Swiss Cheese

1 Cup Parmesan or Parmesan Reggiano Cheese (you can substitute Swiss Cheese  in place of the parmesan if you would like)

1 Cup Helman’s Mayo

Directions

1.  Saute Onions

2. Combine the onions, cheeses and Mayo in either an oven proof baking dish or hollowed out bread bowl.

3.  Bake for 30-45 minutes (depending on 1 cup or 2 cup recipe) in a 350 Degree oven.

This can be served with remaining bread pieces from bread bowl, crackers or tortilla chips.

I recently discovered that I enjoy Guacamole.  It also has great health benefits.   This is a popular item to bring to a gathering and looks great on a bright colored platter.  Enjoy with tortilla chips!

Ingredients

4 Avocados

1 Small Onion (Finely Chopped)

1 Garlic Clove (Minced) OR 1 Tsp. Garlic Powder

1 Can Mexican Rotel (Drained)

8 oz. Sour Cream

1 Tsp. Cumin Powder

Juice of one Lime

Salt & Pepper to Taste

Dash of Cilantro

Directions

1.  Peel & Mash Avocados in a bowl.

2.  Mix in, sour cream, onion, garlic, cumin,  Rotel, lime juice, salt & pepper and cilantro.

3.  Chill for 45 min-an hour before serving as this helps to blend the flavors.

**If you need to freshen the Guacamole Dip the following day, just squeeze a wedge of fresh lime juice over the dip!**

Ingredients
1/2 cup softened butter
2 TBSP mayo
1/4 tsp sage
3 cloves garlid; chopped
2 tsps dried oregano
1/2 tsp salt
1/2 tsp black pepper
1 French baquette; halved lengthwise
2 TBSP grated parmesan cheese

Directions

1. Preheat oven to broil
2. Combine butter, mayo, sage, garlic, oregano, salt & pepper
3. Spread mixture evenly on bread & spinkle with parmesan cheese
4. Place bread under broiler for 5 min. or until lightly toasted