Apple Crisp

5 cups apples, peeled and sliced
1/2 cup melted or soft butter
1/2 cup sugar (brown or white)
1/3 cup flour
1/2 cup uncooked oatmeal
Cinnamon

Sprinkle the bottoms of 4-5 Longaberger® Dessert Bowls with cinnamon and divide the apple slices between the dessert bowls.  Mix the rest of the ingredients together and sprinkle on top of apples.  You may add more cinnamon if you wish.  Bake at 350 degrees for 30 to 45 minutes until apples are tender.

Chocolate Fudge

1 box powdered sugar
1/2 cup cocoa powder
1/2 cup butter (cut in chunks)
1/4 cup milk

Place a Longaberger® Pie Plate in the freezer for 20 minutes while you are setting up your display.   At the beginning of your show, mix the sugar and cocoa in the Large Longaberger® Mixing Bowl.  Scatter chunks of butter over mixture.  Do not stir.  Drizzle milk over the mixture.  Do not stir.  Cover with a paper towel and microwave on high for 2 minutes.  Stir until smooth.  Pour into chilled pie plate.  Place in refrigerator for 25 to 30 minutes.  At the end of your show, serve the fudge.

Cookie Bowls

Freeze one package of refrigerator cookie dough for at least one hour or until firm.  Preheat oven to 350 degrees.  Turn Longaberger® Dessert Bowls upside down and spray the outside of each with Pam.

Evenly cut dough into 1 inch thick slices and place one on top of each bowl.  Bake 11 to 13 minutes or until golden brown.  The dough will bake around the bowl.  Cool 5 minutes and gently remove.  Scoop ice cream into the cookie bowl.

Hot Beef Dip

8 oz. cream cheese, softened
8 oz. sour cream
2.5 oz. package beef luncheon meat (finely chopped)
1 tablespoon minced onion
1 teaspoon horseradish (optional)
1/4 teaspoon garlic salt
1/2 cup chopped walnuts or pecans (optional)
Crackers

Beat the cream cheese with the sour cream until smooth.  Stir in beef, onion, horseradish, and garlic salt.  Turn into a Longaberger® 8" x 8" Baking Dish.  Top with nuts.  Bake at 350 degrees for 20 minutes or until bubbly.  Serve hot with crackers displayed in the Longaberger® Divided Dish or the Longaberger® Cracker Basket.

Peanut Butter Fudge

18 ounce jar of creamy peanut butter
1 can of cream cheese frosting

Microwave the peanut butter for approximately 4 minutes.  It'll be very smooth and easy to stir.  Microwave the cream cheese frosting until it just starts to bubble.  It'll be very smooth and almost running off the spoon.  Pour the frosting into the peanut butter and stir well.  Pour the mixture into the Longaberger 8" x 8" Baking Dish and place in the fridge for several hours (overnight is best).  Cut and serve.  It comes out of the dish very easily (after wrestling out that first piece)!

1 cup Ritz Crackers, crumbled fine
1/2 stick margarine or butter
2 cups Vidalia onions, thinly sliced
1.5 cups medium cheddar cheese, grated
2 tablespoons margarine or butter
2 eggs
3/4 cup milk or soy milk
3/4 teaspoon salt

Preheat oven to 350 degrees.  Mix cracker crumbs with 1/2 stick margarine (or butter) and press into bottom of a Longaberger® Pie Plate.  Saute onions in margarine (or butter) until translucent - not brown.  Spoon into pie plate.  Beat eggs with milk and salt; pour over onions.  Sprinkle with cheese.  Bake for 30 minutes or until knife comes out clean.