S’More Bars Yield: 36 Bars Ingredients: 1 package (24) graham crackers 2 Cups mini marshmallows 1 cup chocolate chips 1 cup cashews ½ c butter ½ cup brown sugar 1 tsp vanilla extract Directions: Preheat oven to 350*. Layer graham crackers on the bottom of a sprayed 9 X 13 inch pan. Sprinkle marshmallows onto graham crackers. Sprinkle chocolate chips onto marshmallows. Sprinkle cashews onto chips. In a medium saucepan, melt butter, add brown sugar and cook until sugar dissolves Remove from heat, add vanilla. Bake 10-12 minutes until marshmallows are puffy and lightly browned. Cool completely before cutting into bars. Streusel-Topped Cranberry-Pear Tart Yield: 8 servings Ingredients: CRUST 1 refrigerated pie crust (from 15oz box), softened as directed on box FILLING ½ cup sugar 4 tsp cornstarch 2 tsp ground cinnamon 4 cups thinly sliced peeled pears ¾ cup fresh or frozen cranberries TOPPING ¼ cup sugar ¼ cup all-purpose flour 2 tbsp butter or margarine (softened) Directions: Place cookie sheet in oven on middle oven rack. Heat oven to 375 degrees F. Place pie crust in 9-inch tart pan with removable bottom as directed on the box for One-Crust Filled Pie. In large bowl, mix ½ cup sugar, the cornstarch and cinnamon. Add pears and cranberries; toss gently to coat. Spoon into crust lined pan. In small bowl, mix all topping ingredients with fork until well blended. Sprinkle over filling. Place tart on cookie sheet in oven. Bake 45 to 55 minutes or until crust is deep golden brown and pears are tender. Serve warm or cold. White Chocolate Cranberry Pie Yield: 10 servings Ingredients: ¾ cup dried cranberries ½ cup brandy or orange juice 1 single crust pie pastry 1/3 cup butter, melted and cooled 1 ½ cups sugar 3 eggs 1/8 tsp salt 1 cup chopped walnuts ¾ cup all purpose flour 2 oz white baking bars, chopped Whipped cream for garnish Directions: In a small bowl combine dried cranberries and brandy or juice. Cover and chill for at least 1 hour. Drain and reserve 1 Tbsp of the brandy. Preheat oven to 325*. Prepare pastry and line a 9 inch pie plate In a medium bowl, whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tbsp of the reserved brandy mixture. Spoon into crust .  Bake for 65 minutes, loosely covering the pie with foil for the last 30 minutes of baking. Cool on rack. Top with whipped cream. Strawberry Lime Parfait Serves 6 Ingredients: Pudding: 1 ½ c milk ½ c sugar ¼ c cornstarch ¼ c bottled Key lime juice ½ tsp finely grated lime peel 2 cups whipped topping Crumb Mixture: 2 Tbsp graham cracker crumbs 1 tsp sugar 1 tsp butter or margarine, melted Topping: 1 ½ c sliced fresh strawberries Directions: In a one quart stainless steel or non stick saucepan, stir together milk, sugar, cornstarch, Key lime juice and lime peel with whisk until all of the cornstarch is dissolved. Heat to boiling, stirring constantly.  Boil one minute. Cover surface of pudding mixture with plastic wrap to prevent skin from forming. Refrigerate 30 minutes, stirring occasionally, or until cool. Meanwhile, in a small bowl, mix crumb mixture; set aside. Gently fold 2 cups whipped topping into pudding mixture. Spoon ¼ cup of the pudding mixture into each of 6 small parfait glasses or dessert bowls. Sprinkle each with ½ tsp crumb mixture. Arrange 2 Tbsp strawberries over crumb mixture. Repeat layers. Top each with a dollop of addition whipped topping. Serve immediately. Old Fashioned Bread Pudding with Apple-Raisin Sauce Yield: 9 servings Ingredients: 10 slices whole wheat bread 3 egg whites 1 ½ c skim milk ¼ c white sugar 2 tsp white sugar ¼ c brown sugar 1 tsp vanilla extract ½ tsp cinnamon ¼ tsp nutmeg ¼ tsp ground clove pan release spray For Sauce: 1 ¼ c apple juice ½ c apple butter 2 Tbsp molasses ½ c raisins ¼ tsp ground cinnamon ¼ tsp ground nutmeg ½ tsp orange zest Directions: Directions for bread pudding: Preheat oven to 350*.  Spray and 8 X 8 inch baking dish with vegetable oil spray.  Lay the slices of bread in baking dish in two rows, overlapping like shingles. In a medium bowl, beat eggs, egg whites, milk, ¼ c white sugar,  brown sugar, and vanilla.  Pour egg mixture over bread. In a small bowl, stir together cinnamon, nutmeg, clove, and 2 tsp white sugar. Sprinkle spiced sugar mixture over the bread pudding.  Bake for 30 minutes, until it has browned on top and it firm to the touch.  Serve warm or at room temperature with apple raisin sauce. Directions for sauce: Stir all ingredients together in medium saucepan Bring to a simmer over low heat.  Let simmer 5 minutes.  Serve warm Calories:  233 Total fat:  3g Saturated fat:  1 g Cholestrol 24 mg Sodium:  252 mg Fiber:  3 g Protein:  7 g Carbohydrates:  46 g Potassium:  390 mg .   .Heart-Healthy Chocolate Cake Ingredients: ¾ cup granulated sugar ½ cup water 4 ounces bittersweet chocolate, chopped 2 tablespoons refrigerated or frozen egg product, thawed or 2 egg yolks, slightly beaten 1 teaspoon vanilla 1/3 cup of all-purpose flour ¼ cup unsweetened cocoa powder ¼ cup ground flax seeds ¼ teaspoon baking powder 5 egg whites Powdered sugar (optional) Fresh raspberries (optional) Fresh mint leaves (optional) Directions: 1. Preheat oven to 350* F.  Grease and flour a 9x9 inch baking pan; set aside.  In a medium saucepan, stir together granulated sugar and water.  Cook and stir over medium heat until the sugar dissolves and mixture almost boils.  Remove from heat.  Add chocolate; stir until melted (mixture may appear slightly grainy).  Place egg product in a large bowl.  Gradually stir the chocolate mixture into egg product; stir in vanilla (mixture may appear slightly grainy).  Set aside. 2. In a small bowl, stir together the flour, cocoa powder, flax seeds, and baking powder.  Add flour mixture to egg product mixture, whisking until smooth.  In a medium bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight).  Stir a small amount of the beaten egg whites into the chocolate mixture to lighten.  Fold remaining egg whites into chocolate mixture.  Spread in the prepared pan. 3. Bake for 30 minutes.  Cool cake in pan on a wire rack for 10 minutes.  Remove cake from pan.  Cool completely on a wire rack. 4. Transfer cake to a cutting board.  Using a 3¼ inch heart shaped cutter, cut 6 heart-shaped pieces from cake.  Sprinkle tops with powdered sugar, if desired.  Top with raspberries and mint leaves, if desired. . . Chocolate-Dipped Brandy Snaps Ingredients: ½ cup butter ½ cup sugar 1/3 cup dark corn syrup ½ teaspoon cinnamon ¼ teaspoon ginger 1 cup all-purpose flour 2 teaspoons brandy One 6-ounce package (1 cup) semi-sweet chocolate morsels 1 tablespoon vegetable shortening 1/3 cup finely chopped nuts Directions: Preheat oven to 300*. In heavy gauge saucepan, combine butter, sugar, dark corn syrup, cinnamon, and ginger; cook over medium heat, stirring constantly, until melted and smooth.  Remove from heat; stir in flour and brandy.  Drop by teaspoonfuls onto greased cookie sheets about 3 inches apart. (Do not bake more than 6 cookies at one time.)  Bake at 300* for 10-12 minutes. Let stand a few seconds. Remove from cookie sheets and immediately roll around wooden spoon handle; cool completely. Combine chocolate and shortening and melt in the microwave 2-3 minutes, stirring occasionally. Do not overheat. Dip Brandy Snap halfway in melted chocolate. Sprinkle with nuts; set on waxed-paper-lined cookie sheets and chill until set.  Store in airtight container in refrigerat . . Eggnog Bread pudding Yield: 12 servings Ingredients: 5 cups diced panettone bread 3 whole eggs 3 egg yolks 3/4 cups of sugar 2 cups of half and half 1/4 cup of rum 1 tsp of vanilla extract 1/4 tsp of nutmeg Vegetable cooking spray Directions: Preheat oven to 475*. Place water on range top to boil for a water bath.  With a serrated knife, remove the side crusts from the bread. Cut into ¾-1 inch dice. You should have 5 cups.  Reserve the cubed bread in a large mixing bowl.  For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and nutmeg. Pour over the bread cubes.  Spray a 12-cup muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. (The big cubes sticking up to look nice.)  Place the filled muffin tin in a roasting pan. Transfer to the preheated oven and carefully pour the hot water creating a water bath for the muffin tin to sit in. Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick inserted into the center comes out clean. Bread pudding may be served warm or cold.  And vanilla ice cream or whipped cream, if using. . . Pear and Cranberry Crisp Serves 6 to 8 Prep time:   15 minutes Cook time:   35 to 45 minutes Ingredients: Topping: ½ cup old-fashioned oats 3 tablespoons light brown sugar ½ teaspoon cinnamon 1 tablespoon butter 1 tablespoon honey 2 tablespoons canola oil 2 tablespoons whole-wheat flour Filling: 2 pounds firm but ripe Bosc pears, peeled and cut into ¼-inch slices 1 cup fresh cranberries 1 tablespoon lemon juice 1 tablespoon crystallized ginger, finely chopped 1 tablespoon light brown sugar 1 teaspoon whole-wheat flour Cooking spray Directions: Preheat oven to 350 degrees F.  Spray an 8-inch square baking dish with combine topping ingredients; mix with a fork until crumbly. Set aside. For the filling, combine the pears, cranberries, and lemon juice in a large bowl.  Add the ginger, sugar, and flour and toss to combine. Transfer the pear mixture to the prepared baking dish and top with crumb mixture.  Bake for 35 to 45 minutes until the filling is bubbly and the topping is a golden brown.  Cool for at least 15 minutes before serving, or cool completely and serve later.   Pumpkin Tiramisu Yield: 6 servings Ingredients: ¼ cup maple syrup 1 Tbsp bourbon ½ of a 15 oz can pumpkin (3/4 cup) 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp salt 8 oz Cool Whip 4 oz Mascarpone cheese, softened 1 Tbsp powdered sugar ½ cup whipping cream 1 3-oz package lady fingers, split Ground nutmeg or freshly grated nutmeg Directions: Line a 9x5x3-inch loaf pan with plastic wrap; set aside. Combine maple syrup and bourbon, set aside In a small bowl, combine pumpkin, cinnamon, ginger, and salt. Fold cool Whip into pumpkin mixture. In another small bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in the ½ cup whipping cream just until thickened. Do not over beat. To assemble: arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining lady fingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill 8 hrs or overnight. Use the plastic wrap to lift tiramisu out of pan. Place on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert into slices. Chocolate Covered Strawberries Ingredients: 16 oz milk chocolate chips 2 Tbsp vegetable shortening 1 pound fresh strawberries Directions: Wash and dry strawberries Insert toothpicks into the tops of the berries (optional) Using a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks or stems, dip the strawberries into the chocolate mixture. Lay berries out onto wax paper until chocolate is set. White chocolate may be drizzled over the milk chocolate for a fancier look. Chocolate may be melted using the microwave, stir frequently to avoid over melting. For special occasions, inject berries using a medicine dropper at the stem end with a sweet dessert wine. NOTE: The chocolate dipped strawberries are best if eaten within 24 hours - refrigerate for longer storage, but serve at room temperature for greatest flavor. Methods of Melting Chocolate: Double Boiler: In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate, stirring until smooth. NOTE: Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. NOTE: If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Let the chocolate cool slightly, but it should not set. Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10-20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. HOW TO DIP: Grasp the stem, toothpick or green leaves of the strawberry and dip into the chocolate and swirl in chocolate to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate (this will fill in all the cracks and leave a nice even line of chocolate at the base.) When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place on the prepared cookie sheet. Repeat with the rest of the strawberries. Either place strawberries into refrigerator or set aside to allow the chocolate to harden, about 30 minutes. Transfer fruit onto a serving platter to serve. Cranberry Pear and Apple Crumble Yield: 6 servings Ingredients: Crumble Topping: ¾ Cup all purpose flour ¾ Cup light brown sugar ¾ Cup old fashioned rolled oats 1/3 cup walnuts or pecans, chopped ½ cup unsalted butter, cut into pieces . Filling: ¼ cup light brown sugar ¼ cup white granulated sugar ½ tsp. ground cinnamon ½ Tbsp cornstarch 1/8 tsp salt 1 ½ pound Granny Smith Apples peeled, cored, and sliced into ¼ inch thick slices 1 ½ pounds ripe Bartlett Pears, peeled, cored and cut into thick slices 2 cups fresh cranberries, rinsed, drained and picked over Directions: Preheat oven to 375° and place rack in the center of the oven. Butter or spray with nonstick cooking spray a 2-½ quart casserole or oval dish, or a 10-inch deep pie plate. Set aside. For topping: combine the flour, sugar, oats and nuts in a large bowl. Cut the butter into small pieces and blend the flour mixture with a pastry blender. The mixture should be crumbly and about the size of peas. Set aside while you prepare the filling. For filling: In a large bowl combine the sugars, cornstarch, cinnamon and salt. Peel core and slice the apples and pears and toss them along with the cranberries, in the sugar mixture. Once combined, transfer to the prepared pan. Spread the topping evenly over filling. Bake 35-45 minutes or until the topping is golden brown and crisp. Remove from oven and place on a wire rack to cool for at least 15 minutes. Serve with whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving. Ambrosia Angel Food Cake Serves 10 Ingredients: 1 10 inch angel food cake 2 c sour cream 1 c cool whip 1 (20 ounce) can crushed pineapple, drained 1 c flaked coconut ¼ c light brown sugar ½ tsp orange extract 1 (11 ounce) can mandarin orange sections, drained . Directions: Cut cake horizontally into 3 even layers. Use a serrated or bread knife in a back and for the slicing motion while turning the cake for best cutting results. Combine sour cream, coconut, brown sugar, crushed pineapple, cool whip and orange extract. Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture. Add second layer of cake; top with another one-third of pineapple mixture. Top with final cake layer and spread with remaining pineapple mixture. Arrange mandarin orange sections around the top and chill thoroughly. Keep refrigerated, serve cold. Chocolate Lace Cups Serves 4 Ingredients: 1 cup white or semi-sweet chocolate morsels 2 cups chocolate cool whip whipped topping ¼ cup seedless raspberry jam ¼ cup fresh raspberries . Directions: Line each of four muffin cups from medium muffin tin with foil, freeze 5 minutes Microwave chocolate in microwavable bowl on medium, 1 minutes; stir and microwave an additional 30 seconds or until chocolate is completely melted. Drizzle chocolate with spoon onto the bottoms and up the sides of prepared cups. Freeze an additional 5 minutes or until chocolate is firm. Carefully remove cups from pan, gently peel off and discard foil. Fill chocolate cup with cool whip, garnish with berries Seedless jams make a great dessert sauce. Simple fill a squeeze bottle with warm jam. Drop jam evenly around the outside of the plate. Using a toothpick, pull through jam creating heart design. This is an easy way to make any dessert look elegant! . Substitutions: White or dark semi sweet chocolate will work. There is also a red morsel I found at a local store and I used this with the white chocolate for more color. Ice cream, puddings, fresh fruits or cool whip with a drop of flavored extract will change this to suit individual tastes. Have fun! Strawberry Napoleon Ingredients Prepared cookie dough (I used the roll type found in the refrigerated section) 1 cup Cool Whip whipped topping 1 cup fresh strawberries, sliced Chocolate syrup Strawberry Syrup (warmed seedless strawberry preserves in a squeeze bottle) Directions Roll cookie dough into 1/8 in thick rectangle. Using a heart shaped cookie cutter, cut cookies and bake on an un-greased cookie sheet at 375°, or until lightly browned. Cool completely. Cookies can be as big or little as you like. Assembly Spread cool whip onto cookie and place sliced strawberries on top. Repeat and stack cookies. For the top cookie, omit the berries and garnish with chocolate or strawberry sauce. Add a fanned or chocolate dipped strawberry to plate, a dollop of cool whip and chocolate or strawberry sauce for decoration. This recipe is so easy to prepare. Kids love them! Valentine Martini Serves 2 . Ingredients: 2 tsp. red sugar crystals 2 tsp. corn syrup 2 martini glasses 2 scoops vanilla ice cream 1 tsp. crushed peppermint candies 2 mint springs Brownie heart optional . Directions: Place sugar crystals in a shallow bowl. Dip martini glass rim in corn syrup and roll edge into the sugar. Add a scoop of your favorite ice cream (any flavor) and garnish with peppermint candies and mint. Bananas Foster Serves 4 Ingredients: 1 stick butter ½ cup brown sugar ½ tsp. cinnamon 4 bananas, peeled and sliced ¼ cups dark rum or brandy Slice pound cake Vanilla ice cream Directions: Melt butter. Add brown sugar and cinnamon and stir. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum or brandy and light using a BBQ lighter. Be careful; a flame will shoot up above the pan. Let flame extinguish. Serve over sliced pound cake and vanilla ice cream. Raspberry Layer Bars Ingredients: 2 C graham cracker crumbs (finely crushed) 1/2 c melted margarine (can use fat free margarine spray) 2 C shredded coconut 1 can (14 oz) sweetened condensed milk (can use fat free) 1 ½ c seedless raspberry jam 1 c walnuts, toasted and chopped 1 c semi sweet chocolate chips, melted 1 c white chocolate chips, melted . Directions: Melt margarine and stir in graham cracker crumbs. Press evenly in bottom of un-greased 9 X 13 in. baking pan Add coconut, and pour canned milk evenly over the coconut layer Bake 20 min or until lightly browned. Cool completely Spread raspberry jam onto coconut layer Add walnuts Drizzle with melted white and dark chocolate Let set until chocolate is firm (can be refrigerated) Cut into desired size To melt chocolate: Place into microwave safe container and microwave on high 30 - 40 seconds. Stir. Continue this process until chocolate is completely melted. Use immediately. Toasting walnuts: Place nuts onto a sheet tray and bake 6-8 minutes at 350°. This process brings out the natural oils in the nut and increases their flavor