Apples to apples...

Ok after today I will no longer waste money on expensive bags of organic dried apple chips. These were so easy to make and yummy! Anyone that knows me well knows I'm a snacker. Always snacking, but always trying to snack healthy. I reccommend taking the time to make these.

What you need:

• Apples!! DUH!
• Cinammon

What you do:

1. Preheat oven to 275 degrees.
2. Wash your apples and core them. I just happen to have this nifty little apple corer. It wasn't inexpensive and a great kitchen gadget to have.
3. Slice your apples thin, but not too thin...
4. Place apples on cookie sheet. I used my cookie sheet and a pizza pan... I made lots of apple chips.
5. Sprinkle with cinammon.
6. Bake for one hour then turn them over and back for another 30 minutes to an hour. It depends on how crispy you want your apples.
7. Enjoy! They also make your house smell yummy!

Just Dessert...

As anyone will tell you, dessert is the most important part of a family dinner. So while I left the minor cooking to mom, I took it upon myself to do dessert for Sunday dinner. Now I'd like to say that I slaved all day baking some amazing confection, but truth is it took about 30 minutes and I made it about 3 hours before we had to leave.

This dessert is courtesy of Pillsbury and rarely has that little chubby dough boy let me down. I've seen different versions and variations but this recipe is a hit every time.

"Sopapilla Cheesecake Bars"

**Caution, the sugar content of this is outrageous, diabetics beware!

What you need:

1. 2 cans of crescent rolls
2. 1 8oz box of cream cheese
3. 1 cup of granulated sugar
4. 1 teaspoon of vanilla extract
5. 1 cup of granulated sugar with cinnamon to your liking
6. 1 stick of butter melted

What you do:

1. Preheat oven to 350 degrees.
2. Spray 9x13 pan with nonstick.
3. Use one can of crescent rolls to cover bottom of pan. Pinch together all edges to create one sheet.
4. With mixer, combine softened cream cheese, 1 cup of sugar without cinnamon and 1 teaspoon of vanilla until creamy.
5. Spread cream cheese filling over crescent rolls.
6. Use second can of crescent rolls and cover cream cheese mixture, making sure to pinch all edges together creating a sheet.
7. Drizzle top with melted butter followed by cinnamon and sugar mix.
8. Back for 30 minutes.
9. Cool on counter for 15-20 minutes.
10. Refrigerate until cool and cut in squares.
11. Enjoy!