Recipes by Mary:


Chocolate Chews

Vegetable shortening
21 large marshmallows, cut into halves
1/2 cup walnuts or pecans, chopped
8 red-candied cherries, cut into halves
16 ounces semisweet chocolate squares, melted
1. Line an 8-inch square baking pan with foil; grease foil with vegetable shortening.
2. Scatter marshmallows in bottom of prepared pan, then nuts and cherries. Pour melted chocolate on top, spreading evenly. Refrigerate until firm, one hour. Cut into 1-inch squares. Makes 64.


Waldorf Salad

1/4 cup Mayonnaise
1/4 cup plain yogurt
2 teaspoons Sugar
2 teaspoons Lemon juice
2 Apples
2 large Celery stalks
1/2 cup chopped walnuts

In small salad bowl, combine mayonnaise, yogurt and lemon juice, to taste. Core apples, cut into bite size pieces, dice celery. Add both to salad bowl, fold in nuts. Chill up to two hours. Toss before serving.
* variations: bananas & pecans or in the summer peaches and peanuts. You can also add 1 cup of shredded cooked chicken.


Country Pasta with Cheese

2 tb Chopped onion
2 Garlic cloves, minced
1 ts Olive oil
1 c mushrooms sliced
1 c Canned italian tomatoes, (reserve liquid), chopped
5 sm Black olives, sliced in half
1/8 ts Crushed red pepper
2 c Cooked penne or ziti pasta
2 ts Grated parmesan cheese
Fresh basil leaves

In a 3 quart microwavable casserole, combine onion, garlic and oil and stir to coat. Microwave on high (100%) for 1 minute. Add mushrooms and tomatoes with reserved liquid and stir to combine. Cover and microwave on high for 7 minutes, stirring once every 3 minutes. Add olives and pepper and stir thoroughly. To serve, in serving bowl arrange pasta; top with mushroom-tomato mixture and toss to combine. Sprinkle with cheese and garnish with basil.


BLT Pizza

1 Italian bread shell (12 in.)
1/3 cup Mayonnaise
4 plum tomatoes sliced
1/2 cup Shredded Mozzarella Cheese
8 slices Bacon, cut into quarters, cooked
1 cup torn romaine lettuce

Spread bread shell with mayo; layer with tomatoes, cheese and bacon. BAKE at 450 degrees for 5 to 7 minutes or until cheese melts. Top with lettuce and cut into wedges.


Shredded Beef Sandwiches

1 (2 1/2 to 3 1/2 lbs.) lean chuck roast
1 large onion, quartered and thinly sliced
1 envelope onion soup mix
2 or 3 cloves garlic, thinly sliced
1 (10 1/2 oz.) can of tomato soup
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. dijon mustard
1/4 teaspoon hot ground pepper mix
1/2 teaspoon celery seed
salt to taste

Trim fat from beef and cut into 4 or 5 large chunks to fit in crockpot. Combine remaining ingredients and pour over beef. Cook in a crock pot for 8 to 10 (4 to 5 on high) hours on low. Pour juice into a small saucepan and simmer on the stovetop for 15 to 20 minutes to reduce and thicken. In the meantime shred beef with 2 forks or potato masher. Return thickened sauce to the beef in the crockpot. Keep warm and serve with buns and coleslaw.


Red Lobster's Shrimp Scampi

1 C. White Wine
1/2 C. unsalted Butter, melted (not Margarine)
3 Tbsp. minced Garlic
1 lb. Shrimp, peeled and deveined

Combine all ingredients in a baking dish and bake at 350 degrees for about 6 to 7 minutes. Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink.


3 Cheese Bake

1 can (10 3/4 oz.) Cream of Mushroom Soup
1 pkg. (8 oz.) shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 tsp. pepper
4 cups cooked corkscrew pasta

MIX soup, cheeses, milk and pepper in 1 1/2-qt. casserole. Stir in pasta.
BAKE at 400fF. for 20 min. or until hot. Serves 4.


Bow Ties with White Bean Soup

1/4 cup olive oil
4 oz. prosciutto, diced fine
1 medium onion, diced fine
1 can (14.5 oz) diced tomatoes, with liquid
1 celery stalk, diced fine
1 medium potato, peeled and cut into 1/2 inch-cubes
1-1/2 teaspoons salt, plus additional for seasoning
2 cans (15.5 oz each) white beans, with liquid
1-1/2 tablespoons minced fresh sage leaves
5 oz. mini bow tie pasta
ground black pepper

Heat olive oil in large soup kettle or stockpot over medium heat. Add prosciutto and onion; saute until onion is translucent, 4-5 minutes. Add tomatoes with their liquid, celery, potato, salt, beans with their liquid, sage, and 6 cups water; bring to a boil and cook until potato is tender, about 5 minutes. Add the bow tie pasta and cook, stirring occasionally, until pasta is tender, 8-10 minutes. Off heat, adjust seasoning with salt and ground black pepper, and serve.


Tangy Broccoli Salad

1 cup fat-free mayonnise
2 tablespoons sugar
2 tablespoons vinegar
1 medium bunch broccoli, cut into flowerets (about 6 cups)
4 cups loosely packed torn spinach
1/2 cup thinly sliced red onion
1/4 cup bacon bits
1/4 cup raisins

Mix dressing, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly. Refrigerate 1 hour or more.


Honey Basting Sauce

Mix 1 c. Heinz 57 sauce and 1/2 c. honey. Baste chicken or use as a dipping sauce.


Santa Fe Chicken Tortilla Roll-Up

1 jar (16 oz.) Pace Picante Sauce
1 tsp. ground cumin
1 can (14 1/2 oz.) whole peeled tomatoes, cut up and drained
1 cup chopped cooked chicken
2 cups shredded Cheddar cheese (8 oz.)
8 flour tortillas (6")

MIX picante sauce, cumin and tomatoes.
MIX 2 cups picante sauce mixture, chicken and 1 cup cheese.
SPOON about 1/4 cup chicken mixture on each tortilla. Roll tortilla around filling and place seam-side down in 3-qt. shallow baking dish. Cover.
BAKE at 350°F. for 20 min.
Top with remaining picante sauce mixture and remaining cheese. Bake 10 min. or until hot. Serves 4.


Chicken Caesar Salad

I marinate chicken breasts in an oil-based Caesar dressing and grill them. Then I use romaine lettuce, bottled caesar dressing, boxed croutons, fressh parmesan cheese with slices of chicken on top. Sometimes I add hard boiled eggs since they go well too.


Grilled Vegetables

Often I will grill a bunch of veggies for supper - zucchini, eggplant, mushrooms, onions, tomatos, squash, etc. I just slice them thick, brush them with a little olice oil and minced garlic and use whatever spices (oregano, basil, parsley,e tc.) Then I serve them with french bread and maybe a dipping sauce or two. I also cook corn on the cob on the grill - rub with butter, roll in foil and grill on low for 15 minutes or so.


Pasta with No-Cook Sauce

I use a can of plum tomatoes, chopped pitted greek or regular black olives, capers, roasted garlic, whatever spices and maybe a little feta cheese or parmesan cheese thrown in. Then I toss it with spaghetti or some other pasta. Another way to serve it is to spoon the sauce onto thick slices of french or italian bread, top with mozerella cheese and broil.


Doggie Biscuits ---->not people food<----

1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 cup powdered milk
1/3 cup bacon grease *can substitute Beef fat or Chicken fat
1 egg -- lightly beaten
1 cup cold water

In a bowl, combine flour and milk powder. Drizzle with melted fat. Add egg and water; mix well. Gather dough into a ball. On floured surface, pat out dough. Roll out to 1/2 inch thickness. Cut into desired shapes. Gather up scraps of dough and repeat rolling and cutting. Bake on un-greased baking sheets in 350 degree oven for 50 - 60 minutes or until crispy. (you can store in the fridge)
Yield: Makes about 36 - 2 1/2 inch biscuits.


No-Cook Tomato Sauce

3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 tablespoons minced shallots
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh basil
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon sugar
2 pounds ripe tomatoes, chopped

Whisk all ingredients except tomatoes in a medium bowl. Stir in tomatoes; let stand 30 minutes. Makes 4 1/4 cups.


Caramel Apples

1 cup water
1 cup sugar
1/2 cup heavy cream
10-inch square piece of styrofoam
6 popsicle sticks or small wooden dowels
6 Red Delicious or Golden Delicious apples
3 ounces white chocolate
3 ounces semi-sweet chocolate, finely chopped
1/4 cup chopped nuts

In heavy-bottomed saucepan, combine water and sugar. Over low heat, stir mixture gently until sugar is completely dissolved. Increase heat to medium low and cook, without stirring, until mixture is a dark amber color. Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.) Set aside to cool and thicken. Cover styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples). Insert popsicle sticks into bottom center of apples. Dip top half of each apple into thickened caramel. Insert bottom of popsicle sticks into styrofoam, allowing apples to stand upright so caramel runs down sides of each apple. Refrigerate to harden. Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth. Transfer melted chocolate to pastry bag fitted with small writing tip. Drizzle thin, random strips of white chocolate over each caramel apple. Repeat melting and drizzling with semi-sweet chocolate. Sprinkle with chopped nuts.


Cream Cheese Brownie Pie

1 Pillsbury Refrigerated Pie Crust (from 15-oz. package), softened as directed on package
1 8-oz package cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 (15.1-oz.) package Pillsbury Thick n' Fudgy Hot Fudge Swirl Deluxe Brownie mix
1/4 cup vegetable oil
2 tablespoons water
1/2 cup chopped pecans

Heat oven to 350 degrees. Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan.
In medium bowl, combine cream cheese, sugar, vanilla and one egg; beat until smooth. Set aside.
Reserve hot-fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 tablespoon water and remaining 2 eggs; beat 50 strokes with spoon.
Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans.
Bake at 350 degrees for 40 to 50 minutes or until center is puffed and crust is golden brown. If necessary, cover edge of crust with strips of foil after 20 minutes of baking to prevent excessive browning.
Place hot fudge from packet into small microwave-safe bowl. Microwave on high for 30 seconds. Stir in remaining 2 tablespoons of water. Drizzle hot fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator.


Apple Custard Coffee Cake

2 cups biscuit/baking mix (Bisquick)
1 cup sugar, divided
3/4 cup milk
1 t. vanila extract
1 cup chopped pecans
2 medium tart apples (Granny Smith, etc.), peeled and chopped
1 t. ground cinnamon, divided
3 eggs
1 cup whipping cream

In a bowl, combine biscuit mix, 1/4 cup sugar, milk and vanilla; mix well. Stir in pecans. Pour into a greased 9-inch square baking dish. Toss apples with 1/4 cup sugar and 1/2 t. cinnamon; sprinkle over batter.

In a bowl, combine eggs, cream and remaining sugar. Pour over the apples; sprinkle with the remaining cinnamon. Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm. Refrigerate leftovers.


Rolo Cookies

2-1/4 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1/8 tsp. salt
1 cup sugar
1 cup brown sugar
1 cup margarine (softened)
2 tsp. vanilla extract
2 eggs
9 oz. package Rolo candies
1 cup walnuts, finely chopped
1 T. sugar

Unwrap Rolos and set aside. Combine flour, cocoa, baking soda and salt; set aside. Beat sugars and margarine until light and fluffy. Add vanilla and eggs and beat well. Add flour mixture and blend well.
Chill dough in refrigerator for at least 3 hours or overnight. Mix walnuts and 1 T. sugar in bowl. Roll 1 T. dough in palms of hands to form ball. Press Rolo into ball, covering completely. Flatten bottom of ball slightly and roll rounded top in walnuts/sugar mix. Place cookies nut side up 2" apart on ungreased cookie sheet.
Bake @ 375 degrees for 9-12 minutes.


Southwest Cheesecake

1 cup finely crushed tortilla chips
3 tablespoons butter or margarine, melted
2 packages (8 ounces ea) cream cheese, softened
1 packet taco seasoning
2 eggs
1 package shredded Colby/Montery Jack cheese
1 can (4 ounce) chopped green chilies, drained
1 cup sour cream
1 cup chopped bell pepper
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1/4 cup pitted ripe olive slices

Heat oven to 350 degrees. Stir in chips and butter in small bowl; press into 9-inch spring form pan. Bake 15 minutes. Beat cream cheese and eggs in large mixing bowl at medium speed until well blended. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes. Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining ingredients just before serving.
TIP: you can also add 1/2 packet of taco seasoning with the cheese and chilies if you want a bit more spice.


Spring Crab and Rice Salad

1/4 pound asparagus spears
1/4 pound snow peas or green peas
2 small carrots, sliced
3 cups cooked long-grain rice
1 medium ripe tomato or 2 plum tomatoes, finely chopped
1/4 cup minced parsley
1/2- 3/4 pounds crabmeat
Fresh chives, parsley and basil for garnish

In a small bowl, combine the dressing ingredients, whisk to mix and taste for seasoning; set aside. Bring a small pan of water to a boil. Trim the asparagus spears and cut them into 2-inch lengths. Trim the snow peas. When the water boils, add the asparagus, return the water to a boil and cook for about 1 minute. Scoop out the asparagus with a slotted spoon and submerge in a bowl of ice water. Repeat with the peas and carrots, cooking each until just tender but still crunchy, about 30 seconds for peas, 1 1/2 minutes for carrots. Drain the cooled vegetables well and put them in a large bowl with the rice, tomato, parsley and crab. Pour the dressing over and stir gently to mix. Transfer to individual plates and garnish with herb sprigs.


Duchess Potato Rosettes

6 medium Idaho Russet Potatoes, quartered
1/2 cup half & half
1/2 cup butter
1/4 cup sour cream
1/2 cup fresh chives, chopped
salt and pepper to taste

Peel and quarter potatoes and boil in salted water until a fork can easily be inserted into the center and releases easily. Drain and whip with remaining ingredients.
Pre-heat oven to 350 degrees. Transfer whipped potatoes to a pastry bag with a star tip, and pipe into decorative mounds in muffin cups. Transfer to hot oven until ridges are browned, approx. 10 minutes.


Ginger-Orange Carrots

1 1/4 lb. peeled carrots, cut on diagonal
1 tsp. freshly grated orange peel
1/4 cup fresh orange juice
2 tsp. butter or margarine
2 tsp. honey
1 tsp. grated fresh ginger
1/4 tsp. salt

Place carrots in a large skillet, cover with water and bring to boil. Reduce heat, cover and simmer until crisp-tender, about 3 minutes. Pour off water leaving carrots in pan. Add remaining ingredients and stir over medium-high heat until carrots are glazed, 1-2 minutes.


Sauteed Carrots with Almonds

2 1/2 Tbs. Margarine
2 pounds Carrots, sliced
1/4 cup Apple juice
1 Tbs. Lemon juice
2 Tbs. Chives
1/2 cup sliced Almonds
Salt

Heat margarine in a large skillet. Add carrots & sauté over moderate heat, stirring frequently, until tender-crisp & beginning to turn golden, about 10 to 15 minutes. Add apple juice & sauté, stirring until it is all absorbed. Stir in the remaining ingredients, then transfer to a serving container.


Honey Glazed Carrots

8 oz baby carrots, split
1/2 cup chicken stock
juice of 1/2 orange
1-2 tsp. honey
1/4 cup water
1 tsp. butter

Boil carrots in stock, orange juice, honey and water until liquid is reduced to a glaze. Stir in butter and serve.


Roasted Carrots and Onions

1 pound carrots
1 sweet onion
1-2 Tbs. olive oil
1/4 tsp. each: black pepper & granulated garlic
1/2 tsp. each: salt, dried basil, dried oregano, & sugar
pinch crushed red chilies

Peel carrots and cut into large chunks. Cut onion into wedges. Place in a casserole or roasting pan in a single layer. Drizzle with oil and sprinkle with remaining ingredients. Mix together by hand and place in a 375 degree oven for about 30 minutes. Serve hot.


Crockpot Split Pea Soup

6 med Carrots; sliced
1 med Onion; chopped
1 Ham bone; cracked
1 1/2 quart Water
1 cup dried Split peas
1 teaspoon Salt
1/8 teaspoon Pepper
2 Egg yolks; slightly beaten
1 tablespoon Sugar
1 cup Milk

This recipe uses a 5 qt. crockpot. For a smaller pot, halve the recipe but use the same slow cooking times. Combine veggies, ham bone, water and seasonings in slow cooker. Cover and cook on HIGH for 4 hrs., then on LOW for 3 4 hrs. OR on LOW for 9 10 hrs. Remove ham bone. Prepare and add egg yolks by vigorously stirring some hot soup into the slightly beaten yolks with the sugar added. Blend into the soup and cook on HIGH until thoroughly heated (about 20 min.) Serve with hot crusty bread or croutons.


Elephant Stew

1 Elephant, Medium Size
2 Rabbits (Optional)
Salt & Pepper to taste
Brown Gravy

Cut elephant into small bite-sized pieces. This should take about two months. Add enough brown gravy to cover. Cook over a hot fire for about four weeks. This will serve 3800 people. If more are expected, two rabbits may be added, but do this only if necessary as some people do not like to find a hare in their stew.


Cooked Caramel Frosting

2 cups brown sugar
1 cup cream or 1/2 cup butter plus 1/2 cup milk
3 T. butter
1 t. vanilla

Stir brown sugar and cream (or butter plus milk) in medium sauce pan until sugar dissolves, cover and cook over medium high heat for about 3 minutes until steam has washed down any crystals from the sides of the pan. Uncover and cook without stirring until mixture reaches 240 degrees.
Add 3 T. butter. Remove from heat and cool to about 110 degrees. Add vanilla. Beat icing until it is thick and creamy. If it is too thick, thin with a little milk until frosting is of spreading consistency.
Frost cake and top with chopped walnuts or pecans, if desired.


Frosted Banana Squares

1/2 cup butter or margarine, softened
1-1/2 cups sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about 1 cup)

Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
2 teaspoons vanilla extract
3-3/4 to 4 cups confectioners' sugar

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool.
For frosting, in a mixing bowl beat cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired spreading consistency. Frost and store in refrigerator.


Chicken and Mushroom Marsala

3 whole boneless, skinless chicken breasts, halved
1-1/2 T. olive oil
3-1/2 T. butter, divided
1 medium onion, thinly sliced
8 oz. mushrooms, thinly sliced
1/2 cup Marsala wine
1 cup chicken broth
1/2 T. parsley flakes

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1-1/2 T. butter over moderately high heat until hot but not smoking. Brown chicken in 2 batches, transferring with tongs to a plate when browned.
Discard all but 1 T. fat from skillet and saute onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on the plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken to platter.
Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 T. butter and season to taste with salt and pepper. Spoon mushroom sauce around chicken and sprinkle with parsley.


Moist Poultry Dressing

2 jars (4-1/2 ounces each) sliced mushrooms, drained
4 celery ribs, chopped
2 medium onions, chopped
1/4 cup minced fresh parsley
3/4 cup butter or margarine
1-1/2 pounds day-old bread, crusts removed and cubed (about 13 cups)
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon pepper
2 eggs
1 can (14-1/2 ounces) chicken broth

In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss. Transfer to a slow cooker. Cover and cook on low 4-5 hours or until a meat thermometer reads 160 degrees.


Cheese Potato Soup

1-3/4 cups chicken broth
1/2 cup finely shredded carrots
1/4 cup finely chopped celery
1/4 cup finely shopped onion
1 medium potato, diced
1-3/4 cups evaporated skim milk
2 tablespoons corn starch
1/2 cup finely shredded fat-free cheddar cheese
1/2 cup shredded reduced fat sharp cheddar cheese

In large saucepan, combine first five ingredients and bring to a boil. reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Blend in potato by mashing it slightly against the side of the pan with a fork.
In a separate bowl, combine 1/4 cup evaporated skim milk with cornstarch until smooth and lump-free. Stir cornstarch mixture and remaining evaporated milk into broth mixture, cooking and stirring until thick and bubbly. Cook and stir one minute more, season to taste with salt and pepper, then gradually add cheeses, stirring until melted. Pour into mugs or bowls and serve hot.


Asian Foil-Wrapped Chicken

3 T. soy sauce
1 T. Asian sesame oil
1/2 t. grated fresh ginger
1 clove garlic, minced
4 boneless, skinless chicken breast halves
1 large red bell pepper, seeded and sliced 1/2 inch thick
1/4 pound snow peas
1/2 cup sliced water chestnuts
2 scallions, chopped
hot cooked rice

Preheat the oven to 500 degrees (that is a correct temp). Spray four 12-inch square sheets of aluminum foil with non-stick cooking spray.
In a small bowl, mix the soy sauce, oil, ginger and garlic.
Place the foil squares, oiled side up, on work surface. Lay a chicken breast half in the bottom half of each foul square and fold the edges up but not over the chicken. Scatter the red pepper strips, snow peas, water chestnuts and scallions evenly over the four chicken breast halves. Spoon equal amounts of soy sauce mixture over the veggies and chicken.
Fold the foil over the chicken and roll up the edges to seal tightly. Place the foil packets on a baking sheet.
Bake for 12 minutes. Check for doneness by opening one packet and making sure the chicken is firm and the juices run clear.
To serve open the packets and pour over rice on serving plates.


Bailey's Irish Cream Chocolate Mousse Pie

6 oz Chocolate Graham Cracker Ready Crust
1 envelope Unflavored gelatin
1 t Vanilla
3/4 c Milk
3/4 c Bailey's Irish Cream
6 oz Semisweet chocolate chips
Chocolate-dipped strawberries for garnish, if desired.

In saucepan, sprinkle unflavored gelatin over milk. Let stand about 1 minute. Stir over low heat until gelatin is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping and strawberries. Chill at least 4 hours before serving.


Pot O' Gold

Spread Ritz crackers with smooth peanut butter and top with another cracker.
Dip cracker sandwiches into melted butterscotch chips.
Place on waxed paper and refrigerate until firm.


Chewy Milk Chocolate Oatmeal Cookies

1-1/4 cups (2 1/2 sticks) butter or margarine, softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1-1/2 teaspoon vanilla extract
3 cups quick-cooking or old-fashioned oats, uncooked
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups "M&M's"® Chocolate Mini Baking Bits

Preheat oven to 375°F. In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine oats, flour, baking soda and salt; blend into creamed mixture. Stir in "M&M's"® Chocolate Mini Baking Bits. Drop by rounded tablespoon about 2 inches apart onto ungreased cookie sheets. Bake 8 to 9 minutes or until set. Do not overbake.
Cool 1 minute on cookie sheets; transfer and cool completely on wire racks. Store in tightly covered container.


Mini Chocolate Chip Cheesecake Ball

1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour or overnight. Roll the cheese ball in finely chopped pecans before serving. Serve with chocolate graham crackers.


Angel Banana Strawberry Trifle

1 5-ounce package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) prepared angel food cake, cut in cubes
4 bananas, sliced 1/4-inch thick
1 1/2 pounds sliced strawberries
1 (12 ounce) container frozen whipped topping, thawed

Prepare pudding with milk according to package directions. In a glass serving dish (or trifle bowl) layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.


Chocolate Frosted Brownies

1-1/2 cups butter, cut up
1 cup unsweetened cocoa powder
2-1/2 cups granulated sugar
6 large eggs
1-1/2 cups all-purpose flour
1 tablespoon vanilla extract
1/4 teaspoon salt
1-1/2 cups walnut pieces (optional)
2 ounces unsweetened chocolate squares, chopped
1/4 cup butter
1-1/2 cups sifted confectioners sugar
3 tablespoons milk
1 teaspoon vanilla extract

1. Heat oven to 350 degree F. Line a 13x9x2-inch baking pan with foil, letting foil extend at ends. Grease foil.
2. For the brownies, microwave the 1-1/2 cups butter on 100 percent power (High) in a large microwaveproof bowl 1 to 1-1/2 minutes or until melted. Whisk in cocoa until smooth; let stand 15 minutes to cool. Whisk granulated sugar into chocolate mixture until combined. Add eggs, one at a time, whisking after each addition, until blended. Add vanilla and salt and whish again. Whish in flour, a little at a time, until blended. Stir in walnut pieces. Spread batter evenly into prepared pan.
3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
4. For the frosting, microwave chocolate and the 1/4 cup butter in a small microwaveproof bowl on 100 percent power (High ) 1-1/2 minutes; stir until smooth. Transfer mixture to a large bowl; add confectioners sugar, milk and 1 teaspoon vanilla extract. Beat on low speed of electric mixer to blend, then increase speed to medium-high and beat until frosting is smooth and spreadable.
5. Spread over Brownies. Using ends of foil, remove Brownies from pan; peel off foil. Cut into 24 squares. Makes 24 brownies.


Italian Love Cake

1 Box Fudge Marble Cake Mix
2 Lbs Ricotta Cheese
3/4 Cup Sugar
4 Eggs
1 Tsp. Vanilla
1 Cup Milk
<1 8 oz Cool Whip
1 Box (3 3/4 oz) Instant Chocolate Pudding

Mix the cake as directed on the box and place in greased and floured 9x13 inch baking dish. In a separate bowl combine the cheese, sugar, eggs and vanilla, mix well. Spoon the cheese mixture over the top of the cake mix. Bake 350 degrees for 1 hour. Cool.
Mix pudding and milk together, fold in the cool whip. Spread over the cooled cake. Refrigerate.