Pretzel Salad

8 oz. cream cheese
1/2 c. sugar
20 oz. crushed pineapple, drained
16 oz. cool whip
1 c. crushed pretzels
1/2 c. sugar
1/2 c. melted butter

Mix first 4 ingrediedients and set aside. Mix pretzels, 1/2 cup of sugar and butter. Bake at 400 degrees for 7-8 minutes. Watch closely. Stir immediately after taking out of oven to break up. Cool. Add to cream cheese mixture right before serving.

-- From Nancy Harbath

Red Grape Salad

4 lbs. red seedless grapes...may also use green with the red
8 oz. cream cheese, soft
8 oz. sour cream
1/2 c. sugar
2 t. vanilla
1/1 c. brown sugar
3/4 c. chopped pecans

Wash and dry grapes. Beat cream cheese, sour cream, sugar and vanilla together until creamy, about 2 min. Fold into grapes. Cover and refrigerate. This can be done day before. Just before serving, mix brown sugar and nuts, sprinkle on top.

-- From Mona Snyder

Crispix Mix

1 c. sugar
3/4 c. lite karo syrup
1 1/2 cubes (12T.) butter
12 oz. box Crispix Cereal
10 oz. pkg. pecan halves

Place Crispix and pecans in roasting pan. Bring sugar, syrup and butter to a boil. Boil 1-2 min. Pour over cereal and nuts and mix well. Bake at 250 degrees for 45 min., stirring every 15 min. Place on wax paper that has pam sprayed on. Break when cool.

-- From Mona Snyder Candid Pecans

1# pecan

1 egg white plus 1T cold water

1/2 C sugar - ½ T cinnamon

¼ tsp salt

Beat egg white plus water till frothy - add nuts and coat. Combined sugar, cinnamon, and salt in bowl then add to the nuts. Lay mixture on cookie sheet and bake 225* - 1 hour stirring every 15 minutes!

Yummy candid pecans

-- From the kitchen of Kendra