FUDGE-MALLOW COOKIE BARS

3/4 cup (packed) flour
3/4 sugar
1/2 tsp salt
1/2 cup softened butter (1 stick, 1/4 lb)
2 eggs
2 (1 oz) squares unsweetened chocolate
1 tsp vanilla
1/2 cup chopped walnuts OR pecans
1 (10.5 oz) pkg mini marshmallows (you'll use about 3/4 of a pkg)
2 cups semisweet chocolate chips

preheat the oven to 350 degrees with the rack in the middle position.

melt your chocolate first so that it has time to cool. unwrap the two squares of the unsweetened chocolate and place them in a microwave-safe bowl. heat them for 1 minute on HIGH. let them sit in the microwave for another minute and then take them out and stir them to make sure they're melted. (if they're not, heat them again in 15 second intervals until they are.) set the bowl with the chocolate on the counter to cool while you mix up the rest of the recipe.

combine the flour, sugar and salt in the bowl of a mixer. beat them together on slow speed until they're combined.

add the softened butter and beat well until the mixture is light and fluffy.

add the eggs and beat well.

check your chocolate to make sure it's not too hot that it will cook the eggs. if it's cool enough, add it to your bowl. if it's not, wait until it is. mix in the chocolate thoroughly.

add the vanilla and the half cup of chopped nuts. mix thoroughly.

grease (or spray with nonstick cooking spray) a 9"x13" cake pan. pour in the batter and smooth the top as evenly as you can with a rubber spatula.

bake at 350 degrees for 20 minutes.

take the pan from the oven and immediately pour the mini marshmallows in a single layer over the top. this should take about 3/4 of a 10.5 oz bag. work quickly to spread them out as evenly as you can.

cover the pan with foil crimped down tightly over the sides, or with a spare cookie sheet for 20 minutes. you want the mini marshmallows to melt on the bottom and attach themselves nicely to the hot chocolate fudge bars.

when 20 minutes have passed, melt 2 cups of semisweet chocolate chips in the microwave on HIGH for 2 minutes. stir the chips smooth and spread the melted chocolate over the marshmallows as evenly as you can. set the pan on a wire rack to cool.

when the bars are cool and the chocolate on top has hardened, cut them into brownie-sized pieces and serve. if you want to hasten the hardening of the chocolate, slip the pan into the refrigerator for 30 minutes or so, and then take it out to cut the bars.

arrange the bars on a pretty platter and serve for a luscious treat. you can store any leftovers in a tightly covered container.

makes approximately 24 bars

PEANUT BUTTER KRISPIE TREATS

1/3 cup packed light brown sugar
1/3 cup light corn syrup
2 tbs unsalted butter
1/2 cup semisweet chocolate chips
1/2 cup crunchy peanut butter
4 cups rice krispies cereal
1/2 cup white OR semisweet chocolate chips, melted, for decoration

line a 9"x13" baking sheet with aluminum foil, then lightly butter the foil.

in a small heavy saucepan, mix the brown sugar & corn syrup & bring to a simmer, stirring often until the sugar dissolves. stir in the butter & chocolate chips, & continue stirring until melted & smooth. stir in the peanut butter. remove from the heat.

in a large bowl, toss the cereal with the warm chocolate- peanut butter mixture until well combined; work quickly, before the chocolate sets. spoon the mixture into the prepared pan, pressing it down firmly with the back of a lightly oiled fork or your oiled fingertips.

using a pastry bag fitted with a plain round tip or a small plastic bag, pipe the melted chocolate in a zigzag pattern over the cereal mixture. let stand until set, about 30 minutes.

with a small sharp knife, cut into bars.

makes 30 bars

EASY APPLE-CRANBERRY DESSERT SQUARES

CRUST:

2 1/2 cups bisquick
1 1/2 cups quick-cooking oats
1 cup packed brown sugar
1 cup cold butter OR margarine
1/2 cup chopped pecans

FILLING:

8 cups thinly sliced, peeled apples (about 5 large)
1 (6 oz) bag sweetened dried cranberries
1/2 cup sugar
1 tbs cinnamon
1(8 oz) container sour cream
3 eggs
1/2 gallon vanilla ice cream

preheat oven to 375°. spray a 15"x10" baking pan with nonstick cooking spray.

in a large bowl mix bisquick, oats and brown sugar. cut in butter using pastry blender, (or by pulling 2 table knives through the ingredients in opposite directions), until the mixture is crumbly. remove 1 1/2 cups of the crumb mixture to a small bowl; stir in the pecans. set aside for the topping. pat the remaining crumb mixture into the bottom of the baking pan.

in a large bowl, toss the apples, cranberries, sugar and cinnamon. in a small bowl, whisk together the sour cream and eggs. pour over the apple mixture; toss to coat. spoon filling over the crust; sprinkle reserved crumb/nut mixture over the filling.

bake for 45-55 minutes or until the topping is golden brown and the apples are tender. cool for 30 minutes. cut into 8 rows by 4 rows. serve warm with ice cream.

makes 32 bars

LEMON BARS

1/2 cup butter
1 cup flour
1/2 cup pecans, chopped
1 cup 10x sugar
8 oz cream cheese, softened
1 3/4 cups whipped cream, divided
2 small boxes instant lemon pudding mix
3 cups milk
nuts, optional

melt butter; mix with flour & pecans. press into a 9"x13" pan. bake at 350° for 15 minutes. cool.

mix together 10x sugar, cream cheese, & 1 cup whipped cream; spread over cooled crust. blend lemon pudding mix & milk until thick; spread over the cream cheese layer.

spread remaining whipped cream over mixture. nuts can be sprinkled on top if desired. cover & refrigerate. Cut into bars when chilled.

SPICY POTATO CHIPS

jazz up your favorite store bought-potato chips. spread the chips on a baking sheet and warm in a 350° oven until they look oily. sprinkle with chili powder, paprika, ground mustard, salt and a tiny pinch of cayenne pepper. let cool before serving.

LEMON-LIME SQUARES

CRUST:

1 cup flour
1/2 cup 10x sugar
2 tbs grated lemon zest
6 tbs (3/4 stick) unsalted butter, cut into small pieces

LEMON-LIME FILLING:

4 eggs
1 cup sugar
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
3 tbs flour

10x sugar for sprinkling
1/4-1/2 cup sweetened shredded coconut (optional)

preheat oven to 350°.

prepare the crust: in a medium bowl, or the bowl of a food processor, mix together the flour, sugar, & lemon zest. cut in the butter to make a dough the consistency of coarse cornmeal. or make the dough in a food processor, mixing the dry ingredients, then pulsing in the butter.

press the dough evenly over the bottom of an ungreased 8" square baking pan. bake the crust in the center of the oven for 15-20 minutes, or until it is just beginning to turn golden around the edges.

while the crust is baking, prepare the filling. in a large bowl, with an electric mixer, beat the eggs, sugar, & lemon and lime juices until light, about 2-3 minutes mix in the flour & beat just until combined.

pour the filling over the hot baked crust. bake for 20-25 minutes longer, or until the filling is set. cool completely on a wire rack.

using a small sharp knife, cut into squares. just before you serve, sprinkle the 10x sugar over the squares and, if desired, sprinkle with coconut.

Makes 16 bars

BEEF JERKY

2 tbs soy sauce
2 tbs worcestershire sauce
2 tbs liquid smoke
1 (4-5 lb) beef brisket
sugar
black pepper
smoked salt
garlic powder
seasoned salt

in a small bowl, combine the soy sauce, worcestershire sauce, & liquid smoke & mix well. pour the mixture over the brisket & marinate for 5 hours. just before cooking, sprinkle the brisket with the sugar, black pepper, smoked salt, garlic powder, & seasoned salt. bake in the oven at 140° for 6-12 hours.

TOFFEE KRISPIE POPS

1/4 cup (1/2 stick) unsalted butter OR margarine
4 cups mini marshmallows
6 cups rice krispies
1/2 cup chocolate toffee bits

lightly butter a 6-lollipop cookie mold. have ready 6 wooden lollipop sticks. set aside.

in a medium heavy saucepan, melt the butter over low heat. stir in the marshmallows & continue cooking, stirring constantly, until they are melted. remove from the heat & stir in the cereal & tofee bits.

using a 1/4-cup measuring cup, scoop out heaping cupfuls of the cereal mixture & pat with the back of a fork into each indentation in the mold. unmold the pops, working quickly before they set completely, & insert a wooden stick into each one. allow to cool & firm up, about 30 minutes.

makes 6 cups

YOU CAN ALSO DIP THE END OF EACH POP INTO MELTED MILK CHOCOLATE. PLACE THE POPS ON A PIECE OF FOIL UNTIL THE CHOCOLATE FIRMS UP.

MAPLE-ALMOND GRANOLA WITH CRANBERRIES & DATES

5 cups rolled (old-fashioned) oats
1 cup sliced almonds
3/4 cup sweetened dried cranberries
3/4 cup unsweetened shredded coconut
1/2 cup chopped dates
1/2 cuo sesame seeds
2/3 cup pure maple syrup
1/4 cup corn oil OR other mild-tasting oil
1/4 tsp ground cinnamon
pinch of salt

combine all the ingredients in a lightly oiled 4-qt slow cooker & stir to combine. cook on HIGH for 1 1/2 hours, uncovered, stirring occasionally.

reduce the heat to LOW & cook, uncovered, for 2 hours, stirring occasionally, until the mixture is crisp & dry.

spread the granola on a baking sheet to cool completely. store in airtight jars. it will taste best if used within 2 weeks.

makes about 8 cups

TRY MIXING THINGS UP FOR VARIETY. SUBSTITUTE DRIED BLUEBERRIES FOR THE CRANBERRIES, USE RAISINS INSTEAD OF DATES, OR OMIT THE COCONUT IN FAVOR OF SOMETHING YOU LIKE BETTER.

PUMPKIN BARS

CRUST

2 cups flour
1/2 cup 10x sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

PUMPKIN FILLING

3 eggs
1 (15 oz) can solid pack pumpkin
1/2 tsp cinnamon
1/2 cup ricotta cheese
1/2 cup sugar
1/2 cup dark brown sugar
2 tbs flour
1/2 tsp baking powder
1/2 cup ground almonds

preheat oven to 350°.

prepare the crust in a food processor, combine the flour, sugar, & butter & process to make a crumbly dough. press the mixture evenly into the bottom of a 9"x13" baking pan.

bake the crust in the center of the oven for 15-20 minutes. it should just begin to color.

while the crust is baking, prepare the filling. combine the eggs, pumpkin, cinnamon, cheese, sugars, flour & baking powder in the food processor & process until smooth. or blend the ingredients using an electric mixer.

pour the pumpkin mixture evenly over the hot baked crust. sprinkle the almonds on top. continue baking for 25 minutes, or until a cake tester or toothpick inserted in the center comes out clean. let cool completely.

using a small sharp knife, cut into bars.

makes 20 bars

WHOOPIE PIES WITH MARSHMALLOW FILLING

CHOCOLATE COOKIE DOUGH

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 cup milk
2 cups flour

MARSHMALLOW FILLING

1 cup (2 sticks) unsalted butter, at room temperature
3 cups 10x sugar
3 cups marshmallow fluff OR other marshmallow creme
1 tbs vanilla extract

preheat the oven to 375°. lightly spray or grease 2 cookie sheets.

in a lg bowl, with an electric mixer, beat the butter, sugar, baking soda, & baking powder until light, about 2-3 minutes. mix in the egg, vanilla, & cocoa. slowly beat in the milk alternately with the flour, beating until smooth.

drop the dough by tablespoonful onto the prepared cookie sheets, spacing the cookies 2" apart.

bake in the center of the oven for 7-8 minutes, or until the cookies spring back slightly when gently pressed. cool on the cookie sheets for 2 minutes, then remove to wire racks to cool completely.

make the filling. combine the butter, sugar, marshmallow cream, & vanilla in a food processor & process until smooth. or combine the ingredients in a mixing bowl & beat with a wooden spoon until smooth.

to assemble the whoopie pies, spread about 2-3 tbs filling onto the flat bottom of one cookie. place a second cookie on top. repeat with the remaining cookies.

makes 24 (3") pies

CINNAMON-SUGAR PECANS

1 egg white
2 cups pecan halves
1/2 cup sugar
1 tsp ground cinnamon

preheat the oven to 250°. spray or lightly grease a cookie sheet.

in a small bowl, whisk the egg white until foamy.

in a lg bowl, toss the pecans with the egg white, sugar & cinnamon. spread the nuts in a single layer on the cookie sheet.

bake the pecans in the center of the oven for 15 minutes. stir. bake for another 30 minutes, stirring once, or until the nuts & their coating are dry & crisp.

spread the pecans in a single layer on a platter to cool.

makes 2 cups

REINDEER FOOD

20 oz white chocolate
4 cups crispix
4 cups cheerios
4 cups pretzels
1 pkg semisweet m&m's

melt white chocolate in a double boiler or microwave. pour over dry ingredients. toss well. add m&m's when chocolate has cooled slightly so when mixed they won't melt. spread on waxed paper to harden. break apart.

TRAIL MIX

1 cup pretzels
1 cup honey nut cheerios
1 cup cheese crackers
1 cup m&m's
1 cup peanuts
1 cup corn chex
1 cup wheat chex
1 little boy's or girl's hands

use one little boy's or girl's hands to mix all of the ingredients. sit back & enjoy.

CRACKER JACKS

2 sticks butter
2 cups brown sugar
1/2 cup karo syrup
pinch of salt
1/2 tsp baking soda
2 qts popped corn

mix butter, brown sugar, syrup, & salt. stir & boil 5 minutes. add baking soda. pour over two qts popped corn & bake 1 hour at 200°.

BUTTERSCOTCH BARS

1/2 cup (1 stick) unsalted butter, cut into pieces
2 cups packed dark brown sugar
2 eggs, beaten
1 cup pecans OR walnuts, chopped
1 1/2 cups flour
1/2 tsp baking powder
1 1/4 tsp vanilla
1/2 cup finely chopped white chocolate (for drizzling)

prehear the oven to 325°. spray or grease a 9" square baking pan.

in a heavy medium saucepan, melt the butter with the sugar. remove from the heat & let cool slightly (don't let the mixture harden).

stir in the eggs, nuts, flour, baking powder, & vanilla.

pour the batter into the prepared pan. bake in the center of the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. cool completely.

heat the chocolate in a microwave-safe dish on HIGH for1 minute, then stir. if necessary, heat for an additional 15-30 seconds, and stir until melted. using a teaspoon, drizzle the melted chocolate over the bars. using a small sharp knife, cut into bars.

makes 20 bars

MUD HEN BARS

1/2 cup butter, room temperature
1 cup granulated sugar
3 eggs
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1 cup nuts, chopped
1/2 cup semisweet chocolate chips
1 cup mini marshmallows
1 cup brown sugar

preheat oven to 350°. beat together the granulated sugar & butter until creamy. beat in 1 whole egg & 2 egg yolks (put aside the whites for later). in a separate bowl, mix together the flour, salt & baking powder. add to the butter mixture & mix well. spread into a 9"x13" pan. sprinkle with marshmallows, nuts & chocolate chips.

beat egg whites until stiff peaks form. fold in the brown sugar. spread the meringue mixture over the marshmallows and chocolate chips. bake in a preheated 350° oven for about 30 minutes or until bars are a deep golden brown and the crust is cooked through.

you may have to cook them a bit longer than 30 minutes to get the bottom crust completely cooked through. cool in pan & cut. if the merengue starts to brown too quickly, cover lightly with a piece of foil sprayed with pam.

NOTE: You may want to bake the crust a bit BEFORE adding the marshmallows, chocolate chips & nuts.

QUADRUPLE CHOCOLATE CHIP COOKIE BROWNIES

2 sticks unsalted butter, room temperature
2 cups flour
2/3 cup dutch process cocoa
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 lb semisweet chocolate chips
2 cups light brown sugar, firmly packed
4 lg eggs
2 tsp pure vanilla extract
1 1/3 cup white chocolate chips
2/3 cup milk chocolate chips (OR more semisweet)

preheat oven to 350°.

in a double-boiler, melt the pound of semisweet chocolate. set aside to cool, stirring occasionally.

in your mixer, using the paddle attachment, cream together the butter & brown sugar. add the eggs, one at a time, mixing well after each addition. add the vanilla extract. add the cooled chocolate to the mixture & blend. be sure to scrape down the sides & bottom of the bowl to ensure the mixture is uniform.

add half of the flour & combine on low speed. then add remaining flour & mix until the batter comes together.

add the chocolate morsels.

line a baking sheet with parchment or a silpat, & drop spoonfuls of the cookie batter onto the sheet.

bake the cookies for approximately 7-9 minutes until puffy. be careful not to overbake these. (think of baking them like a brownie. if they don't seem done when you initially take them out of the oven, give them time to set. this is how they should look. they will be moist & delicious). allow the cookies to cool & firm upon the baking sheet for a few minutes before attempting to move them to a wire rack.

FROZEN S'MORES

1 qt chocolate ice cream*
1 cup mini marshmallows
3 (1.55 oz) chocolate bars, broken up
12 whole graham crackers, split in half

in a medium bowl, combine the ice cream, marshmallows, and chocolate pieces until well mixed. cover and freeze until firm.

place the graham cracker halves on a flat surface. using an ice cream scoop, place 1 scoop ice cream mixture on each of 12 graham cracker squares. top each with a second square, and press together firmly to form sandwiches. wrap individually in plastic wrap and freeze until firm.

makes 12 sandwiches

*You can make these with any flavor ice cream you like.

DISAPPEARING MARSHMALLOW BROWNIES

1/2 cup shortening
2 (1 oz) squares unsweetened baking chocolate
2 eggs
1 cup sugar
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons strong black coffee
1 teaspoon vanilla extract
1 cup miniature marshmallows
1 cup chopped walnuts

preheat oven to 350°. coat an 8" square baking dish with pam.

melt shortening and chocolate in the top of a double boiler or in a saucepan over low heat; remove from heat. in a large bowl, beat the eggs. add the sugar and chocolate mixture; beat for 1 minute.

in a medium bowl, combine flour, baking powder, and salt; blend into chocolate mixture. add coffee and vanilla, mixing well. stir in marshmallows and walnuts.

spread batter into prepared baking dish. bake 35-40 minutes. cool then cut into squares.

NOTE: The marshmallows may melt and disappear during baking, but they leave their flavor behind.