7 Up Apples

1 Can 7up
Apples

Open can of 7up and pour into bowl.  Slice the amount of apples you want to eat and place them in the bowl of 7up.  Let soak 10 minutes then drain.  A great way to keep the apples fresh in a packed lunch.

Butternut Squash

1 Butternut Squash
4 or 5 tablespoons butter, melted
Brown Sugar to taste


Peel butternut squash and cut into chunks, discard seeds.  Place on greased baking sheet.  Melt butter and add brown sugar.  Pour over squash.  Place in oven at 400 degrees for 30-45 minutes or until tender. 

Caramel Apples

Unwrap caramels.  I used about 30 to have extra for dipping.  Put caramels and 2 ice cubes in crockpot.  Once melted put the caramels in hollowed out apples.  I used Golden Delicious apples, but use any kind you like.  Put in refrigerator until ready to serve. 

Baking Bacon

Line cookie sheet with foil.
Spray with cooking spray.
Place bacon slices on sheet.

Bake in oven at 400 degrees for 20 minutes or until done.

Steve’s Navy Bean Soup

 

 

1 ham bone and extra ham pieces

1 lb. navy beans (soaked overnight and rinsed)

1 onion (chopped)

carrots (sliced)

celery (sliced)

1 tsp baking soda

 

Soak beans overnight. Drain.  Put drained beans in pot, add 6 cups water.

Add other ingredients.  Cook until vegetables are soft. Add baking soda.

Remove ham bone before serving.

 

 

                              Chicken with Apricot Sauce

 

 

1 lb. Chicken

1 Onion Soup Packet

1 Jar Apricot Preserves

1 Bottle Russian Dressing

 

Mix soup, preserves and dressing in a bowl.

Put chicken in baking dish.

Pour sauce mixture over chicken.

Bake 375 degrees for 40 minutes.

 

 

 

Deviled Eggs

 

 

 

Once hard boiled eggs have cooled, carefully peal.
Cut each egg in half and put yolks in a bowl.
Mash a couple of tablespoons of mayonnaise and mustard together with yolks.
(To taste and depending on the amount of eggs made.)
Stir in a taste of salt and pepper.
Put eggs on a plate.
Sprinkle with paprika.

This is a great dish to take to a potluck!