Caramel Apple Bars

Submitted by Trisha Price

This recipe is in the December newsletter.

• 2 Cup flour
• 2 Cup quick cooking oats
• 1 1/2 Cup packed brown sugar
• 1 tsp. baking soda
• 1 1/2 Cup melted butter
• 2 Cup apples, peeled, cored and sliced
• 1/2 Cup chopped walnuts (optional)

Filling:

• 1 1/2 Cup caramel ice cream topping
• 1/2 Cup flour

1. Combine flour, oats, brown sugar and baking soda. Stir in the melted butter. Mix until crumbly. Press 1/2 of mixture into a greased 15 x 10 inch jelly roll pan.
2. Bake at 350 degrees for 8 minutes.
3. In a small saucepan, over medium heat, combine the caramel topping and 1/2 cup flour. Stirring constantly, bring to a boil and cook for 3-5 minutes. Spread apple slices evenly over baked crust. Sprinkle on the nuts. Then pour the caramel filling over the apple layer.
4. Crumble the remaining crust mixture over the top. Bake again at 350 degrees for 20-25 minutes of until golden brown.

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Now that our Sunday schedule has changed,

let's help each other out and share our

favorite crockpot recipes.

Stuffed Mushrooms

Submitted by Julie Twitchell

We usually make these around the holidays and for my husband's birthday. This recipe came from my in-laws.

• 24 medium sized mushrooms
• 5 TB minced parsley
• 1 tsp. lemon juice
• 1 can crab meat
• 1/2 Cup bread crumbs
• 1 egg beaten
• 1/2 tsp. garlic
• 3/4 Cup shredded jack cheese
• 1/4 Cup heavy cream(optional)

1. Remove stems from mushroom and finely chop. Melt 2 TB butter in frying pan. Add mushroom stems and parsley and cook until stems are soft. Remove from heat and stir in lemon juice, crab, bread crumbs, egg, garlic and 1/4 Cup of the cheese until well blended.


2. Melt remaining butter in a 9 x 13 inch baking dish. Turn mushroom caps in butter to coat. Mound filling in each mushroom, pressing in firmly and place in baking dish. Optional: pour cream over stuffed mushrooms. Sprinkle with remaining cheese. Bake uncovered at 400 degrees for 15-20 minutes.

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