Apple Praline Pie *

1 box refrigerated pie crusts, two 9" crusts in box

6 cups (6 medium) thinly sliced peeled baking apples (I used honeycrisp)

3/4 cup sugar

1/4 cup all purpose flour

1 tsp ground cinnamon

1/4 tsp salt

1 Tbsp butter

1/4 cup butter

1/2 cup packed brown sugar

2 Tbsp half and half

1/2 cup chopped pecans

Soften crusts as directed on box.  Heat oven to 350.  Line 9" pie plate with one crust.  In large bowl, mix apples, sugar, flour, cinnamon and salt; toss lightly.  Spoon mixture into crust lined pie plate.  Cut up 1 Tbsp butter into small cubes and place, spread out, on top of filling.  Top with second crust; seal edge and flute.  Cut slits in several places in top crust.  Bake 50-55 minutes or until apples are tender and crust is golden brown.  Cover edge of crust with strips of foil after 15-20 minutes of bake time to prevent excessive browning. In 1 quart saucepan, melt 1/4 cup butter; stir in brown sugar and half and half.  Slowly heat to boiling; remove from heat.  Stir in pecans; spread over top of pie.  Place pie on cookie sheet.  Bake 5 minutes longer or until topping bubbles.  Cool at least 1 hour before servings.

Makes 8 servings 

Chili Lime Chex Mix *

 8 cups corn chex cereal

1 cup corn nuts

1 cup cheez-its

1 cup mini pretzels

1 cup fritos

7 Tbsp butter

1-2 Tbsp lime juice

1 1/2 tsp lime zest

2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp cayenne pepper

2-3 drops hot pepper sauce

In large bowl, mix cereal, corn nuts, cheez-its, pretzels and fritos.  Set aside.  In small microwaveable bowl, microwave butter until melted, about 40 seconds.  Stir in lime juice, zest, and seasonings.  Pour over cereal mixture, stirring until evenly coated.  Microwave uncovered 5-6 minutes, stirring thoroughly every 2 minutes.  Spread on wax paper to cool.  Store in airtight container.  

Makes 22 servings