submitted by: Candi T

• 5 cups Crispix or Chex (any kind)

• 5 cups Cheerios

• 5 cups pretzels

• 2 cups peanuts

• 1 bag M&M’s (any kind, flavor or color)

• 3 bags white chocolate Nestle morsels (11 oz)

Mix all dry ingredients together except morsels.

Melt morsels in microwave with 3 TBSP oil slowly.

20 seconds then mix, 20 seconds then mix, until all is melted and smooth.

Drizzle over top of mix and stir until completely covered.

 Lay out on wax paper to break apart then package.

submitted by: Dee T

• 1 - 6 oz pkg butterscotch chips

• 1/2 cup creamy peanut butter

MELT these in heavy saucepan over low heat, stirring until blended

Pour this mixture over 4 cups of Rice Krispies and stir well

Press 1/2 of mixture in buttered 8" or 9" square pan - put in freezer to chill

Melt in pan over low heat:

• 1 cup chocolate chips

• 2 Tbsp butter or margarine

• 1 Tbsp water

Mix well and remove from heat

• Mix in 1/2 cup powdered sugar

SPREAD over chilled Rice Krispie mixture

Top with remaining Rice Krispie mixture

Cut into bars, chill again.

Eat frozen or thaw and eat

submitted by: Laurie D

       2 rounds crescent rolls

       2 Granny Smith apples

       1.5 cup sugar

       1.5 sticks butter

       1 tsp cinnamon

       6 oz Sprite, 7-up, Mountain Dew, or Sierra Mist

Cut apples into 8 slices.  Roll each slice in a crescent roll and place in a buttered or oiled baking dish.  Mix sugar, butter, and cinnamon together and spoon or pour over turnovers.  Pour pop over the top of the mixture and bake for about 45 minutes at 350 degrees.  Makes 16 turnovers.

submitted by: Candyce M

• ½ cup cold butter

• 1 pouch Betty Crocker oatmeal choc chip cookie mix

• 1 egg

• 1 C finely chopped peeled apples

• ¾ C caramel topping

• ¼ C all purpose flour

Heat oven to 350 degrees. Spray bottom of bar pan with cooking spray. (I use a pie plate) In a large bowl, cut butter into cookie mix using fork. Stir in egg until mixture is crumbly. Reserve 1-1/2 C cookie mixture. Press remain cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples. Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours.

submitted by: Sarah L

• 4 Tbsp. flour

• 4 Tbsp. sugar

• 2 Tbsp. cocoa

• 1 egg

• 3 Tbsp. milk

• 3 Tbsp. oil

• 3 Tbsp. chocolate chips

• A small splash of vanilla extract

• 1 large (Micro Safe) coffee mug
   
  Add dry ingredients to mug and mix well. Add egg and mix thoroughly.
  Add milk and oil and mix well. Add chocolate chips and vanilla extract, and mix again.
  Put mug into microwave and cook for 3 minutes at 1000 watts.
   
  The cake will rise over the top of the mug, but don't be alarmed!
  Allow to cool and tip out onto a plate if desired.
  Eat and enjoy! Serves 2

submitted by: Meredith D

• 1 box (10 oz) frozen raspberries in syrup, thawed, drained and liquid reserved
• 1 bag (16 oz) frozen cut rhubarb, thawed, drained and liquid reserved
• ½ cup sugar
• ½ tsp ground cinnamon
• 3 tbsp cornstarch
• 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
• 1 tbsp butter or margarine, melted
• 2 tsp sugar
• ½ tsp ground cinnamon
• ¼ cup chopped pecans
• Vanilla ice cream, if desired

In 1-cup measuring cup, mix raspberry and rhubarb liquids. If necessary, add enough water to make 1 cup. In 2-quart saucepan, mix ½ cup sugar, ½ tsp cinnamon and the cornstarch; stir in the 1 cup reserved liquid. Cook over medium heat 4 to 5 minutes, stirring constantly, until thickened; remove from heat. Stir in raspberries and rhubarb. Spoon into baking dish.

Bake 18 to 24 minutes or until bubbly and golden brown. Cool 5 minutes. Cut into 4 rows by 3 rows. Serve with ice cream.

5.       Prep time: 20 min            Start to Finish:   45 min     12 servings

Baked Bean Cake             

submitted by: Candyce M

Put in blender and blend until smooth: 

• 1 small can Bush's baked beans (16.5 oz original)

• 1 - 8 oz can peaches (sweetened)

• 4 eggs

• 1 cup olive oil  (or) 1/2 c oil & 1/2 c butter
   
  Mix with: 

• 2 cups dark brown sugar

• 2 cups flour

• 2 tsp cinnamon

• 2 tsp baking soda

 Bake:  30-50 minutes  (depending on what size pan you use)
 
Top with a cream cheese frosting

Key Lime Pie                

submitted by: Gretchen H

• 1 ¼ cups      Graham Crackers (approx. 9 crackers)

• 3 Tbsp          Granulated Sugar

• 5 Tbsp          Unsalted Butter, melted, cooled slightly

•  4 tsp             Lime Zest

• ½ cup            Fresh Lime Juice, strained

• 4                    Large Egg Yolks

• 14 oz             Sweetened Condensed Milk

Preheat oven to 350°F with rack in middle. Lightly butter pie plate.

Place graham crackers in food processor and pulse until finely ground.  Add sugar and melted butter and pulse until well incorporated.  Press into bottom and sides of pie plate.  Bake until crisp, approximately 12-15 minutes.  Cool completely.

Whisk together zest and yolks in medium bowl until tinted green, 2 minutes.  Beat in milk, then lime juice, set aside at room temperature to thicken, approximately 15 minutes.

Pour filling into graham cracker crust, back @ 350 degrees 15-17 minutes, or until center is slightly jiggly.  Cool to room temperature, refrigerate until serving.

submitted by: Gretchen H

• 1 cup butter                                      

• 4 cups oatmeal

• 1 cup brown sugar                          

• ½ cup syrup (dark or white)

Mix and spread in large jelly roll pan and back 10-20 minutes at 350 degrees. Do not over bake. Melt the following in a double boiler and spread over bars:

• 1 cup chunky peanut butter       

• 2 cups chocolate chips

Serve frozen or gooey from the oven.

submitted by: Sharon R

• 5 egg whites                                      

• 1-1/2 tsp vanilla

• 1/3 cup Splenda                               

• 1 pinch of salt

Preheat oven to 350 degrees. Lightly oil a 11x13 baking sheet – set aside.

Make Angel Bites: Place egg whites in a medium mixing bowl. Whip on high speed using an electric mixer or wire whisk until frothy. Add Splenda, vanilla and salt. Mix on high speed until medium-stiff peaks form. (approx 20-30 seconds with a mixer). Spoon rounded tablespoons of egg whites onto prepared baking sheet. Bake for 10-15 minutes or until golden brown. Remove from pan, cool.

Before serving, sandwich Angel Bites with filling of choice.  Serve & enjoy!