Easy Apple Crisp
- 6 apple – peeled, cored and sliced
- 1 cup water
- 1 (18.25 ounce) package white cake mix
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup of butter, melted
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13Â inch baking dish.
- Arrange apples in an even layer in bottom of baking dish. Pour water over apples.
- In a medium bowl mix together cake mix, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples.
- Bake in preheated oven for 50 to 55 minutes.
Mint Chocolate Chip Fudge
- 3 1/4 cups white chocolate chips
- 2 tablespoons butter
- 1 can (14 ounces) sweetened condensed milk
- 2-3 teaspoons mint extract (not peppermint)
- green food coloring
- 3/4 cups mini chocolate chips, divided
- Line an 8×8 square pan with foil and lightly spray with cooking spray. Set aside.
- In a microwave safe bowl, microwave white chocolate chips and butter on high for 1 minute. Let rest for 1 minute then check to see if melted. If needed microwave for another 30-45 seconds. Stir chocolate until all lumps are gone.
- Stir in sweetened condensed milk and mint extract. Add food coloring to desired color. Once completely incorporated, let cool for a few minutes then fold in 1/2 cup mini chocolate chips.
- Press fudge into prepared pan. Sprinkle remaining mini chocolate chips on top and gently press into fudge.
- Refrigerate for a minimum of 2 hours to set before cutting into squares.
- Store in an airtight container.
Zippy Ranch Dip- takes less than 4 minutes!
1 8oz sour cream
1/2 pack of shredded sharp cheddar cheese
1 bag of REAL bacon bits (found down the salad dressing isle)
1 bag of original hidden valley ranch (dry pack)
Mix all of the above in one bowl.
Serve with Scoop Fritos or any of your favorite chips.