Kitchen Krafts

Pour the apple cider into a medium saucepan and add the cinnamon candies. Stirring occasionally, heat the cider on low until the candies are melted and the cider is hot but not boiling.

To serve, pour the hot cider into 4 mugs. Then place a candy cinnamon stick in each mug.

In a medium bowl, combine all the ingredients except the rolls.

Divide the mixture evenly into fourths and spread onto the bottom of each roll. Replace the tops and wrap each sandwich individually in foil.

Bake at 325° F (160° C) for 20 minutes or until heated through.

In a large saucepan, cook the potatoes in boiling water until fork-tender; drain.

When the potatoes are cool enough to handle, peel and cube them into a large bowl.

Add the eggs, celery, onions, and pickles.

In a small bowl, combine the mayonnaise, mustard, and salt. Add the mayonnaise mixture to the potatoes and toss lightly. Cover and chill before serving. Serves 4–6.

In a medium bowl, mix the dry cake mix, margarine, and milk together with a wooden spoon until smooth.

Spread half of the batter on the bottom of a greased 9″ x 13″ (23 cm x 33 cm) pan. Bake at 350° F (175° C) for 6 minutes, then remove from the oven.

Evenly sprinkle the chocolate chips and caramels on the brownie layer. Spread the remaining batter on top. Return to the oven and cook 20 minutes longer. Let cool, then cut into sixteen pieces.