Blue Ribbon Rocky Road Caramel Bars Recipe

  
         CRUST INGREDIENTS
      1 c  all-purpose flour
    3/4 c  quick-cooking oats
    1/2 c  sugar
    1/2 c  land o lakes® margarine
           -softened
    1/2 t  baking soda
    1/4 t  salt
    1/4 c  salted peanuts,Chopped
           TOPPING INGREDIENTS
    1/2 c  caramel ice cream topping
    1/2 c  salted peanuts,Chopped
  1 1/2 c  miniature marshmallows
  3 1/2 oz milk chocolate bar,cut into
           -chunks*
    1/2    bar

Instructions: Heat oven to 350F. Combine all crust ingredients
except peanuts in large mixer bowl. Beat at low speed, scraping bowl
often, until mixture is crumbly (1 to 2 minutes). Stir in 1/4 cup
peanuts. Reserve 3/4 cup crumb mixture.

Press remaining crumb mixture onto bottom of well-greased 8 or 9-inch
square baking pan. Bake for 15 minutes or until edges are lightly
browned.

Meanwhile, place ice cream topping in small microwave-safe bowl.
Microwave on HIGH until hot (about 1 minute).

Drizzle topping over hot, partially baked crust. Sprinkle with 1/2 cup
peanuts, marshmallows and chocolate chunks. Sprinkle with reserved
crumb mixture. Continue baking for 15 to 20 minutes or until
marshmallows are lightly browned. Cool completely. Cut into bars.

*Substitute 3/4 cup milk chocolate chips.

Blue-Ribbon Apple Pie
        
           Crust
      2 c  all-purpose flour
    1/2 t  salt
    1/4 c  chilled butter (or margarine ),cut into small pieces
    1/4 c  vegetable shortening
    1/2 t  cider vinegar
      5 T  ice water,up to 7 TBSP
           Filling
      2 c  tart apples,thinly sliced peeled
      2 c  all-purpose apple,thinly sliced peeled
      1 c  firm baking apple,thinly sliced peeled
      1 c  tender apple such,thinly sliced
      1 T  fresh lemon juice
    1/2 c  granulated sugar
    1/4 c  brown sugar,Packed
      3 T  all-purpose flour
    3/4 t  cinnamon,Ground
    1/4 t  salt
           Cooking spray
      2 t  fat-free milk
      1 T  granulated sugar

1. To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine with 1/2 teaspoon salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and enough ice water, 1 tablespoon at a time, tossing with a fork until dough is moist. Divide
dough in half. Gently press each dough half into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll one half of dough, still covered, into a 12-inch circle; chill. Roll other half of dough, still covered, into an 11-inch circle; chill.

2. Preheat oven to 450 degrees.

3. To prepare filling, combine apples and lemon juice in a large bowl. Combine 1/2 cup granulated sugar, brown sugar, 3 tablespoons flour, cinnamon, and 1/4 teaspoon salt. Sprinkle over apple mixture, tossing well to combine.

4. Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough,
plastic-wrap side up, into a 9-inch pie plate coated with cooking spray,
allowing dough to extend over edge of plate. Remove top sheet of
plastic wrap. Spoon apple mixture into crust. Remove 1 sheet of plastic
wrap from the 11-inch circle, and place dough, plastic-wrap side up, on
top of apple mixture. Remove top sheet of plastic wrap. Press edges of
dough together; fold edges under, and flute. Cut 6 (1-inch) slits into
top of pastry using a sharp knife. Brush top and edges of pie with milk;
sprinkle with 1 tablespoon granulated sugar. Place pie on a baking
sheet; bake at 450 degrees for 15 minutes. Reduce oven temperature to
375 degrees (do not remove pie from oven). Bake an additional 45
minutes or until golden (shield crust with aluminum foil if it gets too
brown). Cool on a wire rack. Yield: 10 servings (serving size: 1 wedge).