G'Day Marian. Here are a few thoughts on frozen apple pies. The only time I need a frozen pie is for camping or hunting when it is not feasible to bake a pie. I have tried baking a pie (cherry works better than apple for me) and freezing it and taking it in a cooler and then defrosting it at camp. The apple pie is marginal that way (cherry works better) but welcome with a hot cuppa after a morning of walking the hills. I have experimented and the following method works a bit better. I bake an apple pie and let it cool and then slice it. I then take my vacuum sealer bags and form 8 bags large enough for each slice. I place the slices on waxed paper and then on a cookie sheet and freeze solid. Then I vaccum seal the slices and back into the freezer (labelled and dated). This works fairly well. For camping, I pack the individual slices in my cooler and I don't have to worry about transporting a pie plate back and forth and the slices take less space. They stay fairly frozen until needed, but this does depend on time of the year. At home, if Leslie and I have a hankering for an apple pie and we don't want a whole pie to temp us, we take a couple slices out of the freezer. Dang, now I want an apple pie. I will have to check to see if the Johnathons are out yet--those are my favorite as I can't find pippens around here. Based on my experience, peach pies and cobblers don't do well frozen and thawed. I have not tried pumpkin pie. Cheers, Gary

Thanks, Ladies ... I've planted many grasses & I can't get to the tag in the ground...the grass has grown too much around it...so I looked in an album I keep with tags from the plants...this one planted in 2005 & it's stayed in one clump...clump has gotten larger but managable. I think it is "Maiden Grass" ... Miscanthus sinensis 'Silberfeder' (Silver Feather). I put a link below to show a pic... Janet...it's zone 5 to 10. & LOL...the snowman plates were 75 cts. ea from GW last wk...I posted this same pic earlier to show my finds! Here's what the grasses in that basket outside arrangement looked like when I posted it in Sept...grasses still look quite good & even better, I think: jane...I've never tried "hair spray" except on Cattails...my g'ma used to do that to make them last longer in the house...but I always thought it was funny when they burst! (even if they burst gently!) jane...I'd love to take credit for "hiding the wires" but not the case...these are the Willow Branch lights that I coveted last yr. & waited for sale prices ...then they were gone! (everywhere gone!) So this yr I bought them at Gordman's (which is kind of a l/2 price store) & then had a 15% off coupon...so a real nice set for $20. If you Google "Primitives by Kathy Nature's Glow Willow Twigs, you see them...this set can be used indoors/outdoors...3 stems, 96 lights. There are others out there now, too, & some cheaper ones. ladypat & purplemoon...thanks! I do love playing! And all the "Enablers R Us" make it such fun! Jeanne S. Here is a link that might be useful: Maiden Grass

Have any of you tried Oreo Cookie Balls yet? My husband brought me one home that someone at his office made. It was so good! I plan to make them for our holiday party this year. They sound very easy to make. Only three ingredients and no baking. If any of you are familiar with chocolate wafer ice box cake these work on the same principle. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 36 OREO Cookies, finely crushed (about 3 cups) 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted MIX cream cheese and cookie crumbs until blended. SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. REFRIGERATE 1 hour or until firm. Here is a link that might be useful: Oreo cookie balls

I'm not Sharon, but here is that recipe, I love 'em. Willow's Glazed Apple Cookies Cookies: 1/2 cup soft margarine 3/4 cup brown sugar 1 egg 1 teasp cinnamon 1/2 teasp cloves 2 cups all purpose flour 1/2 teasp baking powder 1 teasp baking soda 1/2 cup chopped nuts (optional) 1/2 teasp salt 2 peeled and grated medium size Granny Smith apples 1 cup chopped raisins 1/4 cup milk Glaze: 1 1/2 cup icing sugar 1 TBS soft butter dash of vanilla pinch of salt dash of cinnamon 2 - 3 TBS cream Stir well to make a very soft but not runny icing. 1) Cream margarine with sugar . Add egg and spices. Beat until well blended. 2) Add apples and milk. 3) Sift together the dry ingredients adding raisins (& nuts). 4) Add dry ingredients to creamed mixture and stir well until blended. 5) Drop by tablespoons onto greased cookie sheets, 2 inches apart. 6) Bake 13 - 14 minutes at 375F. 7) Remove from cookie sheet to wire rack and cool approx 10 minutes then glaze while still a bit warm. SharonCb Annie