1 pound sharp Cheddar cheese
1 pound cream cheese
1 pound bacon, fried crisp and crumbled
1/2 pound Roquefort cheese
Pinch of garlic salt
Worcestershire sauce (optional)

With all ingredients at room temperature, mix well. Shape into 2 medium balls or 4 logs.

Serves 20.

2 (17 ounce) boxes pound cake mixes
2 tablespoons shredded orange peel
2 teaspoons shredded lemon peel
1 cup granulated sugar
1 cup orange juice
2 tablespoons lemon juice
2 tablespoons rum

Prepare mixes according to package directions, adding orange and lemon peel. Turn into greased and floured 10-inch angel food pan or fluted Bundt pan. Bake at 350 degrees F for 1 to 1 1/4 hours until done.

Cool in pan 10 minutes; remove to wire rack and cool 20 minutes more. Place on serving platter. Using a skewer, punch holes in top of cake at 1-inch intervals. Combine sugar, juices and rum. Bring to boil. Spoon slowly over cake a small amount at a time, allowing cake to absorb sauce. Chill cake until serving time.

1 (18.25 ounce) box spice cake mix
2 (21 ounce) cans apple pie filling
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon granulated sugar
3/4 cup butter
1 cup chopped nuts

Preheat oven to 350 degrees F.

Pour the apple pie filling into a 13 x 9-inch baking pan.

In a small bowl, mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling.

Pour dry cake mix over apples. Dot with butter and sprinkle nuts on top.

Bake at 350 degrees F for 45 minutes to one hour, until cake is brown on top and bubbling on the sides.

Serve warm with ice cream or whipped topping.