Chocolate Chip Cake Bars

1 pkg. yellow cake mix
2 eggs
1/4 c. packed brown sugar
1/4 c. butter
1/4 c. water
2 c. (12 oz.) semi sweet chocolate chips, divided
1/2 c. chopped pecans or walnuts
1 T. shortening

In a mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes. Stir in 1 1/2 cups chocolate chips and nuts. Spread in a greased 9 x 13 baking pan. Bake at 375 for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack. Melt shortening with the remaining chocolate chips; drizzle over the top. Cut into bars.
Yield: 3 1/2 dozen


by JoAnn G.

Apple Salad

5 apples (2 granny smith, 2 pink lady/fuji, 1 other)
4 oz. cream cheese
Cool Whip
small can crushed pineapple
mini marshmallows
handful of peanuts

Drain pineapple, but save the juice.
Mix pineapple juice with cream cheese, then add Cool Whip.
Add apples, pineapple, marshmallows


by Candi M.

Microwave Acorn Squash

Prick surface of squash before cooking. Microwave on High 7-10 min. or until almost tender.
Cut squash in 1/2 and remove seeds.
Fill with walnut or pecan halves
Sprinkle with 1/8 t. cinnamon & <1/8 t. nutmeg in each squash half.
Add 1 T. brown sugar on each
Pour a little maple sugar on top
top with 1 t. butter/margarine
Microwave 2-5 min. or until tender.

by Candi M.

"The Bomb" cake

1 Chocolate Cake mix
(triple chocolate fudge)
1 can sweetened condensed milk
(fat free)
1 jar caramel topping (Mrs. Richardson’s)
1 container Cool Whip
2 Skor candy bars

Bake cake according to directions on box. While cake is cooling, poke holes in the top with handle of wooden spoon.
Pour sweetened condensed milk over cake and let seep into holes. Warm caramel and pour over cake.
Allow cake to cool completely before spreading Cool Whip on top. (You can also refrigerate the cake.)
Crumble the Skor bar and sprinkle over top.



by Catherine S.

Layered Pudding Dessert

First Layer:
1 c. crushed graham crackers
1 c. flour
1/2 c. margarine

Melt margarine, mix all ingredients together, spread in 9 x 13 pan. Bake @ 350 for 10-15 min. until lightly browned. Cool.

Second Layer:
8 oz. cream cheese
1/2 of a 12 oz. cool whip
1 c. powdered sugar

Mix sugar & cream cheese, then fold in Cool Whip. Spread over first layer.

Third Layer:
1 lrg. vanilla instant pudding
1 sm chocolate instant pudding
3 3/4 c. milk

Mix pudding and milk. Pour over cream cheese layer and chill.

Fourth Layer:
Spread remaining cool whip over top. Sprinkle with grated chocolate or nuts.


by Sariah R.

Mango Salsa

3 c. chopped mango
3/4 c. orange marmalade
1/2 c. chopped red bell pepper
1 t. chopped green onion
6 T. lime juice
6 T. chopped fresh cilantro

Mix and serve with grilled chicken. The longer it sits, the more the flavors blend together.

(You can add a little more or less of whatever you prefer. It's a salsa - so you can't go wrong!)


by Catherine S.

Bread

6 c. water
2 T. yeast
2 T. salt
1/3 - 1/2 c. olive oil
1/3 - 1/2 c. honey
1 c. white flour
9-14 c. white wheat flour

Add all ingredients (only 5-6 cups of flour to start).
Gradually add flour until it doesn't stick to side of bowl.
Let rise til double (about 30 min.)
Bake 40-45 minutes @ 350 degrees.


by Tami H.