A Season for Everything

This first recipe comes from Kraft Foods and is so good I’m sure it’s a sin. My sister-in-law made it yesterday and she skipped the carmel topping. It was so sweet and moist it didn’t need it.

MOIST CARAMEL APPLE CAKE

1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped
3 Tbsp. milk

PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.

KRAFT KITCHENS TIPS :
Do not use cake mix with pudding in the mix. To avoid soggy cake, drizzle caramel sauce over cake just before serving.

This next recipe is my own quick and simple creation, because I’m all about quick and simple. Everyone likes it better than the more involved recipes I’ve tried and it takes about 10 minutes.

Deviled Eggs

1 doz. eggs, hardboiled
1/4 cup Miracle Whip (mayonaise)
1/4 cup Thousand Island salad dressing
Paprika, to taste

Peel eggs and cut in half length-wise. Scoop yolks into a bowl. Add Miracle Whip and Thousand Island dressing to yolks. Mash and mix with a fork or mixer (by hand takes forever) until well mixed and remaining lumps are small. Spoon mixture back into egg whites and sprinkle with paprika. Refrigerate until ready to serve.