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1 pkg. puff pastry sheets
4 large cooking apples
1/2 C. sugar
1 T. cornstarch
1 tsp. lemon juice
1/4 tsp. ground cinnamon

Peel, core and slice apples. In medium saucepan over low heat, cook apples with sugar, cornstarch, lemon juice and cinnamon, stirring frequently, until apples are tender. Refrigerate until cool.

Thaw pastry sheets at room temperature 20 minutes.

Preheat oven to 400F. Unfold pastry on lightly floured surface. Roll each sheet into a 12-inch square and cut into four 6-inch squares. Place 1/4 cup apple mixture in center of each square. Brush edges with water. Fold to form triangles, seal edges firmly with a fork. Place on 2 baking sheets.

Bake 25 minutes or until golden. Cool on wire rack.

Sugar drizzle: In small bowl, mix together 1/2 cup confectioners sugar and 1 tablespoon water. With spoon, drizzle on turnover, allow to set before serving. Servings: 8



2 C. ketchup
1 tbsp. + 1 tsp. water
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. Tabasco sauce

In medium saucepan over low heat, combine ketchup and water. Add garlic powder and remaining ingredients, stirring after each addition until well blended. Cook, stirring continously just until sauce comes to a boil.

Cover pan and remove from heat, allowing it to cool completely.

Sauce may be stored covered or in plastic squeeze bottle in refrigerator for up to 2 months.


1 C. cold coffee
1 C. low fat milk
3 T. granulated sugar
Dash salt
3 C. vanilla ice cream
3 T. chocolate syrup

Combine coffee, milk, sugar and salt in a blender and mix on medium speed for 15 seconds to dissolve the sugar. Add ice cream and chocolate syrup. Blend on high speed until smooth and creamy.