MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Double-Chocolate Toffee Icebox Cake
Categories: Five, Dairy, Chocolate
Yield: 8 servings

3 c 2% milk
5 7/8 oz Box instant chocolate
- pudding mix
1 1/2 c Heavy whipping cream
18 oz (2 pkg) chocolate wafers
2 Heath candy bars' crushed

In a large bowl, whisk milk and pudding mix 2 minutes.
Let stand 2 minutes or until soft-set. In another large
bowl, beat cream until stiff peaks form.

Arrange 20 cookies on bottom of an 8-in. square baking
dish. Spread a fourth of the chocolate pudding and a
fourth of the whipped cream over cookies. Repeat layers
3 times. Sprinkle with crushed candy bars. Refrigerate
overnight.

Bee Engelhart, Bloomfield Township, Michigan

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raspberry Sorbet
Categories: Five, Fruits, Citrus
Yield: 6 servings

1/4 c + 1 1/2 ts fresh lemon
- juice
3 3/4 c Unsweetened raspberries
2 1/4 c Confectioners' sugar

Place all ingredients in a blender or food processor;
cover and process until smooth. Transfer to a freezer
container; freeze until firm.

Karen Bailey, Golden, Colorado

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: No-Bake Peanut Butter Oatmeal Bars
Categories: Five, Nuts, Grains
Yield: 9 servings

1 c Creamy peanut butter
3/4 c Honey
3 c Old-fashioned oats

In a small saucepan, combine peanut butter and honey.
Cook and stir over medium-low heat until melted and
blended. Remove from heat; stir in oats. Spread into a
greased 9-in. square pan; press lightly. Cool to room
temperature; cover and chill for 1 hour.

Angela Lively, Conroe, Texas

Makes: 9 bars

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: White Chocolate Macadamia Nut Cookies
Categories: Cookiesm, Snacks, Nuts
Yield: 30 servings

1/2 c Butter; softened
2/3 c Sugar
1 lg Egg, room temperature
1 ts Vanilla extract
1 c + 2 tb A-P flour
1/2 ts Baking soda
1 c Macadamia nuts; chopped
1 c White baking chips

Set oven @ 350ºF/175ºC.

In a large bowl, cream butter and sugar until light and
fluffy, 5-7 minutes. Beat in egg and vanilla. In another
bowl, whisk flour and baking soda; gradually beat into
creamed mixture. Stir in nuts and baking chips.

Drop by tablespoonfuls 2 in. apart onto ungreased baking
sheets. Bake 10-13 minutes or until golden brown. Cool
on pans 1 minute. Remove to wire racks to cool
completely.

Cathy Lennon, Newport, Tennessee

Makes: 2 1/2 dozen

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cake & Berry Campfire Cobbler
Categories: Fruits, Cakes
Yield: 12 servings

42 oz (2 cans) raspberry pie
- filling
15 1/4 oz Box yellow cake mix
1 1/4 c Water
1/2 c Oil
Vanilla ice cream; opt

Prepare grill or campfire for low heat, using 16-20
charcoal briquettes or large wood chips.

Line an ovenproof Dutch oven with heavy-duty aluminum
foil; add pie filling. In a large bowl, combine the cake
mix, water and oil. Spread over pie filling.

Cover Dutch oven. When briquettes or wood chips are
covered with white ash, place Dutch oven directly on top
of 8-10 of them. Using long-handled tongs, place
remaining briquettes on pan cover.

Cook until filling is bubbly and a toothpick inserted in
the topping comes out clean, 30-40 minutes. To check for
doneness, use the tongs to carefully lift the cover. If
desired, serve with ice cream.

June Dress, Boise, Idaho

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maple Ricotta Mousse W/Candied Pecans
Categories: Nuts, Cheese, Dairy
Yield: 2 servings

2/3 c Maple syrup
1/4 c Chopped pecans
1/2 c Heavy whipping cream
1 1/4 c Whole-milk ricotta cheese
1/2 c Mascarpone cheese

Place syrup in a small saucepan; bring to a boil. Reduce
heat; simmer, uncovered, 5 minutes. Transfer to a bowl;
cool completely.

In a small heavy skillet, cook and stir pecans over
medium heat, about 3 minutes. Drizzle with 1 tablespoon
cooked syrup; cook and stir 1 minute longer. Spread on
foil to cool.

In a small bowl, beat cream until soft peaks form. In a
large bowl, beat ricotta and mascarpone cheeses until
light and fluffy. Gradually beat in 1/3 cup cooled
syrup; gently fold in whipped cream.

To serve, spoon mousse into dessert dishes. Drizzle with
remaining cooled syrup; top with candied pecans

Kathleen Gill, Pahrump, Nevada

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick Icebox Sandwiches
Categories: Dairy, Chocolate, Breads
Yield: 2 Dozen

3 3/8 oz Box instant vanilla pudding
- mix
2 c Cold milk
2 c Whipped topping
1 c Miniature semisweet
- chocolate chips
24 Whole graham crackers,
- halved

Mix pudding and milk according to package directions;
refrigerate until set. Fold in whipped topping and
chocolate chips.

Place 24 graham cracker halves on a baking sheet; top
each with about 3 tablespoons filling. Place another
graham cracker half on top. Wrap individually in waxed
paper; freeze until firm, about 1 hour. Serve sandwiches
frozen.

Sandy Armijo, Naples, Italy

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shortbread Cookie
Categories: Five, Cookies, Snacks
Yield: 12 servings

1 c Unsalted butter; softened
1/2 c Sugar
2 c A-P flour
Confectioners' sugar; opt

Set oven @ 325ºF/165ºC.

Cream butter and sugar until light and fluffy, 5-7
minutes. Gradually beat in flour. Press dough into an
ungreased 9-in. square baking pan. Prick with a fork.

Bake until light brown, 30-35 minutes. Cut into squares
while warm. Cool completely on a wire rack. If desired,
dust with confectioners' sugar.

Pattie Prescott, Manchester, New Hampshire

Makes: 16 cookies

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coconut Creme Chocolates
Categories: Chocolate, Candy
Yield: 30 servings

7 oz Jar marshmallow creme
2 2/3 c Sweetened shredded coconut;
- toasted
1 ts Vanilla extract
ds Salt
5 oz Milk chocolate candy bar;
- chopped
1 1/2 ts Shortening

In a large bowl, mix marshmallow creme, coconut, vanilla
and salt until blended. Refrigerate, covered, at least 1
hour.

Shape mixture into 1" balls. Place on a waxed paper
lined baking sheet. Refrigerate, covered, at least 3
hours.

In a microwave, melt chocolate and shortening; stir
until smooth. Dip coconut balls in chocolate; allow
excess to drip off. Place on waxed paper; let stand
until set.

Dolores Wilder, Texas City, Texas

Makes: 2 1/2 dozen

RECIPE FROM: https://www.tasteofhome.com

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