CHOCOLATE & PEANUT BUTTER DIPPED APPLES

• 10 to 12 medium apples, stems removed
• 10 to 12 wooden ice cream sticks
• 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
• 1/4 cup plus 2 tablespoons shortening, divided (do not use butter, margarine, spread or oil)


1. Line tray with wax paper. Wash apples; dry thoroughly. Insert wooden stick into stem end of each apple; place on prepared tray.

2. Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. In necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray.

3. Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve. 10 to 12 coated apples.

Baby Carrots

Ingredients
1 1/2 pounds baby carrots
3 tablespoons butter, cut into small pats
1 tablespoon sugar
1 teaspoon coarse salt

Directions
Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil,
cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce
water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and
serve.

Twice Baked Potatoes


Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper

Instructions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a
couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and
turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells
stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the
scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells
with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top
with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.