FOR AMBER

Here's some "fall" recipes for Amber:

CRANBERRY ORANGE BREAD
2 c flour
3/4 c sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/4 c butter, softened
1 Tbl. grated orange peel
3/4 c orange juice
1 egg
1 c fresh or frozen cranberries, chopped
1/2 c  chopped nuts
- Heat oven to 350.   Grease bottom only of 9x5x3" loaf pan.  Mix flour, sugar, baking powder, salt and baking soda in large bowl.  Stir in butter till crumbly.  Stir in orange peel, orange juice, and egg till moistened.  Stir in berries and nuts.  Spread in pan.  Bake 55-60 min.  Wrap and refrigerate 8 hours before serving.  Makes 1 loaf. 

SWEET POTATO WEDGES
4 med. sweet potatoes
2 TBL vegetable oil
1/2 tsp salt
1/4 tsp pepper
- Heat oven to 450.  Grease jelly roll pan.  Cut potatoes into 1/2" wedges.  Toss potatoes and oil.  Sprinkle with salt and pepper.  Place potatoes in single layer in pan.  Bake uncovered 25-30 minutes, turning occasionally till potatoes are golden brown and tender when pierced with fork.  - 4 servings

TACO SOUP
1 pound hamburger
3 cans corn - undrained
3 cans Ranch Style Beans - undrained
3 cans Petite diced tomatoes with green chile
1 pkg. taco seasoning
1 pkg. Ranch Dressing mix
- Brown hamburger.  Put all ingredients together in large pot and cook at least 5 hours.  Serve with shredded cheese, sour cream, guacomole, or shredded tortilla strips or corn chips
(PS.  This makes a whole lot.  Wish I had a smaller recipe...)

APRICOT WHITE CHOCOLATE
One 10 oz. pkg white chocolate chips
1/2 c dried apricots, chopped
1 c chopped almonds
- Use a 1 qt. microwave-safe dish.  Melt chocolate in microwave for 1 1/2 min. on high.  Stir chocolate until smooth.  Add apricots and nuts.  Drop by teaspoon onto cookie sheet.  Refrigerate until set.  Makes 20-25 pieces.