TIGER BUTTER

TIGER BUTTER


1 pound chocolate bark
1 pound almond bark
3/4 cup peanut butter

Melt candies separately. Add peanut butter to almond bark and blend until smooth. Spray a 9x13 pan with non-stick cooking spray. Pour melted chocolate into pan and level off. Pour peanut butter mixture over chocolate; use a spoon to marbelize the chocolate with the peanut butter. Will set up at room temperature, or refrigerate.

NOTE: Be sure to cut into serving pieces before candy is completely set.

OATMEAL PIE

OATMEAL PIE

2 beaten eggs
1/2 cup sugar
3/4 cup white syrup
1 stick margarine
1 teaspoon vanilla
3/4 cup oatmeal
1/2 cup pecans

Preheat oven to 350. Mix ingredients together and bake in pie shell 55 minutes.

ICE CREAM PUMPKIN PIE

ICE CREAM PUMPKIN PIE

1 1/2 pint vanilla ice cream, softened
3 eggs
1 3/4 cup pumpkin puree
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 9" pie shells

Preheat oven to 425. Beat eggs; stir in pumpkin, salt, sugar, and spices. Mix in softened ice cream until smooth. Divide filling between pie shells. Bake 15 min. in preheated 425 oven; reduce oven temmperature to 350 and bake another 30-40 minutes.

Sweet Apple Dumplings

Sweet Apple Dumplings

1 tube Grands buttermilk biscuits
8 teaspoons margarine
4 small to medium Granny Smith apples
¾ cups sugar
¾ cups water
½ cup melted margarine
1 teaspoon vanilla
½ teaspoon cinnamon

Preheat oven to 350. Lightly grease a 9x13 baking dish. Flatten biscuits with rolling pin. Peel, halve and core apples. Place 1 teaspoon margarine in core of each apple half. Wrap a biscuit around each apple half. Place in baking dish, seam side down. Combine sugar (or Splenda), water, melted margarine and vanilla; pour over dumplings. Sprinkle with cinnamon. Bake uncovered 30-40 minutes.