Marshmallow Brownies

1 cup (two cubes) butter
1/3 cup cocoa
2 cups sugar
4 eggs
2 tsp vanilla
1 1/2 cups flour
1/2 tsp salt
1 cup walnuts
12 ounce package miniature marshmallows

Cream butter, cocoa, and sugar. Add eggs one at a time beating well. Mix in vanilla, flour, salt, and nuts. Bake in a 9 X 13 inch pan that has been greased and floured at 350 degrees for 25 minutes. Remove from oven, arrange marshmallows and return to oven for one to two minutes. Don't brown marshmallows, just soften. Cool and spread with frosting.

Frosting
1/4 cup cocoa
2-3 Tbs evaporated milk
2 tsp vanilla
3/4 cup powdered sugar
1/2 cup butter

Beat all these ingredients together until smooth and creamy and spread on brownies.

Oatmeal Cake

1 1/2 cups boiling water
1 cup rolled oats
1/2 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs well beaten
1 1/2 cups flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt

Pour boiling water over oats and let stand until cool. Cream shortening with sugars and eggs until fluffy. Add oat mixture. To that, add flour and oter dry ingredients and blend into a creamy mixture. Pour into a greased and floured 9 X 13 inch pan. Bake 35-45 minutes. Spread topping on cake as soon as it comes out of the oven.

Topping:
1/2 cup butter
1 cup brown sugar
1/3 cup evaporated milk
1 cup coconut
1 cup chopped walnuts
1 tsp vanilla
Melt butter, add sugar and blend. Add remaining ingredients and spread on hot cake. Place under broiler for a minute or two if desired.

Darn Good Chocolate Bundt Cake

1 package chocolate cake mix
1 package chocolate instant pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semi-sweet chocolate chips

Grease and flour a bundt pan. Preheat oven to 350 degrees.

Place cake mix, pudding mix, eggs, sour cream, warm watter, and oil in a mixing bowl. Blend at low speed one minute. Scrape bowl, then beat two to three minutes scraping the bowl. Pour batter in pan.

Bake for 45-50 minutes. Cool in pan on wire rack for 30 minutes. Invert on plate. Sprinkle with powdered sugar or top with chocolate icing.

Chicken Crescents

Two chicken breasts steamed and shredded or 8 ounces canned boned chicken shredded

1 three ounce package cream cheese softened

1 Tbs. melted butter

2 packages Crescent rolls

1 can Cream of Chicken Soup

3/4 cup milk

Mix the first three ingredients together and spread about one tablespoon of mixture on each crescent roll. Roll up. You may brush the top of the rolls with butter and sprinkle on bread crumbs. Bake and 350 degrees for 20 minutes. In a sauce pan, heat the Cream of Chicken Soup with the milk and drizzle the Chicken Crescents with the sauce.

So Easy Skillet Frittata

Recipe adapted from KraftFoods.com

6-8 Eggs
1/2 cup milk
1/2 cup each: chopped red and green peppers
6 oz ground sausage (Jimmy Dean)
1 cup Shredded Cheese, divided
3 Tbsp. chopped cilantro (optional)
Salt & Pepper to taste

PREHEAT oven to 400ºF. Beat eggs and milk with wire whisk until well blended; set aside. Brown sausage, then add peppers to skillet; cook and stir 2 min. or until crisp-tender.

ADD 3/4 cup of the shredded cheese and the cilantro to egg mixture; stir until well blended. Add to ingredients in skillet; stir. Cover skillet with lid. Reduce heat to low; cook 6 to 8 min. or until egg mixture is almost set in center. Remove lid. Place skillet in oven.

BAKE 5 min. or until center is set. Remove from oven. Top with remaining 1/4 cup shredded cheese; cover with lid. Let stand 2 min. Loosen frittata from side of skillet with spatula; slide onto serving plate. Cut into wedges to serve.

Apricot Chicken

Ingredients:

* 6 frozen skinless, boneless chicken breasts or 8 chicken thighs (not thawed)
* 1 pkg. dry onion soup mix
* 1/2 cup Russian or French salad dressing
* 1 cup apricot preserves or jam
* 2 tablespoons apple cider vinegar
* 1 tsp. dried thyme or basil leaves
* 1/8 tsp. pepper
* 1/8 tsp. crushed red pepper (optional)

Preparation:
In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender.

If you like, you can thicken the mixture before serving. Combine 2 tablespoons cornstarch with 3 tablespoons water or chicken stock and mix until smooth. Add to the crockpot; turn to high for 10-15 minutes until sauce is thickened. Serve with hot cooked rice or pasta. Serves 6