Ingredients

• 8 oz frozen whipped topping
• 8 oz whipped cream cheese
• 2 large, sweet apples
• ⅓ cup praline pecans
• ½ cup soft caramel candies
• ½ cup caramel sauce
• ¼ cup toffee bits
• Cinnamon pita chips, pretzel chips, or apple slices for dipping (optional)

Steps

1. Set whipped topping out to thaw; set cream cheese out to soften. Core apples, then chop (about 3 cups); chop pecans. Halve caramels.
2. Combine cream cheese and caramel sauce in large bowl; stir until mixture is smooth. Stir in apples, pecans, caramels, and toffee. Stir (fold) in whipped topping until combined.
3. Serve immediately or chill until ready to serve. (Makes 12 servings.)

Ingredients

• Nonstick aluminum foil
• 6 frozen thick and fluffy waffles (11.6–13.75 oz)
• 18 wooden coffee stirrers (or popsicle sticks)
• 2 cups egg substitute (or 8 large eggs)
• 4 cups sweetened corn and oat cereal
• Cooking spray
• ½ cup sweetened condensed milk

Steps

1. Preheat oven to 350°F. Line baking sheet with foil. Cut waffles into thirds, then push coffee stirrers through short ends of waffles, halfway through length.
2. Pour egg substitute into shallow dish (beat eggs if using fresh). Crush cereal and place in second shallow dish. Dip or roll each waffle stick in egg (allow excess to drip off), then place in cereal, rolling and pressing with fingertips to adhere. Place waffle sticks on baking sheet (wash hands).
3. Coat waffle sticks with spray; bake 10 minutes. Flip waffles, then bake 8–10 more minutes until crispy; let stand 5 minutes to cool. Drizzle with condensed milk before serving.

Ingredients

• 6 oz cream cheese
• ½ cup sliced black olives, divided
• 14 slices pepperoni
• 2 tablespoons + ¼ cup fresh basil, divided
• ½ cup shredded mozzarella cheese
• ¼ cup sun-dried tomato spread (or pesto)
• 18 plain pretzel crisps

Steps

1. Set cream cheese out to soften. Drain olives, then chop ¼ cup olives, pepperoni, and 2 tablespoons basil finely. Cut remaining ¼ cup basil (leaves only) in half.
2. Combine cream cheese, mozzarella, tomato spread, pepperoni, chopped olives, and chopped basil. Form (scoop) cream cheese mixture into ½-inch balls (about 18).
3. Lay pretzel crisps flat on work surface; top each with 1 basil leaf half, cheese ball, and remaining olive slice (to resemble an eyeball). Serve.