1.  Base -
     1 18-oz milk chocolate brownie mix (13 x 9 Family Size)
     1/2 cup very hot water
     1/2 cup vegetable oil
     1 egg

2.  Topping -
     1 7-oz jar marshmallow cream
     1 & 1/2 cups salted peanuts (recommend dry roasted)
     1 & 3/4 cups semi-sweet chocolate chips

In a lage bowl, combine brownie mix, hot water, oil and egg.  Beat 50 strokes or so until blended.  Spread into a creased 7-inch x 11-inch pan (this is not a typo).  Bake at 350 degrees for 28 - 30 minutes.  Do not overbake.

Remove from over and immediately spread marshmallow cream over base.  Sprinkle evenly with peanuts and top with chocolate chips.

Return to over for 5 minutes or until chocolate chips are melted.
Cool completely and cut into bars.

​Enjoy.

I've had this recipe for years...it's in a wonderful Canadian cookbook titled:  "I've GOT To Have That Recipe!"  Until today I've never tried the recipe.  This year, though, I've been blessed with an abundance of fresh pears and decided to finally bake this pie.  What I can tell you is that this recipe is incredibly easy yet delivers a pie that is elegantly delicious.  This recipe definitely is what I call a "keeper."

1 - 9" unbaked pie shell (using your favorite pastry recipe)
3 - 4 Bartlett pears
1 cup sugar
1/3 cup flour
1/4 cup butter softened (or melted)
2 eggs (at room temperature)
1 tsp. vanilla

Cut pears in half lengthwise.  Stem and core (do not peel) and arrange pears cut side down in shell in a circular fashion.

Beat remaining ingredients until smooth and pour over pears.  Bake at 325 (F) for 40 - 45 minutes.

Enjoy!

Ingredients

• 1 (31 ounce) jar pear slices in light syrup (or thereabouts in size)
• 1 (21 ounce) can apple pie filling
• 1 cup dried cranberries (Craisins)
• 1 box yellow cake mix
• 1/2 cup butter, melted
• 1 cup toasted pecans
• 1/4 house cinnamon sugar mixture (mine is approximately 4 heaping tablespoons sugar and 1/2 teaspoon cinnamon)

Instructions

1. Preheat oven to 350 degrees.
2. Butter a 9x13-inch baking dish (or use Crisco).
3. Drain Pears, reserving 1/2 cup syrup.  Quarter the pear halves.
4. Spread pears and apple pie filling in the bottom of the prepared baking dish.
5. Drizzle with reserved pear syrup.
6. Sprinkle with cranberries.
7. Sprinkle cake mix evenly over fruit.
8. Drizzle top with butter, covering cake mix as much as possible.
9. Sprinkle top with toasted pecans.
10. Sprinkle cinnamon sugar mixture lightly over pecans.
11. Bake 40 t0 45 minutes or until a toothpick inserted into the center comes out clean.

​Serve warm with fresh whipped cream or vanilla ice cream.  Enjoy.

This delicious recipe deserves a more appetizing photo.  However, I am going with what I have and say to you:  "Don't let looks deceive you."

1 3 to 4 pound boneless pork shoulder roast
1 two pound bag of  fresh sweet Bavarian sauerkraut with caraway seeds*
1/2 cup brown sugar
1 envelope dry onion soup mix
1/2 cup apple cider

Place roast in slow cooker.

Rinse and drain sauerkraut.  Combine sauerkraut, brown sugar, onion soup mix, and apple cider.

Pour mixture over and around the roast.  Cover and cook on low for 7 hours.

*If you can't fine Bavarian sauerkraut with caraway seeds, substitute with a 27-oz (or thereabouts) can regular sauerkraut and add 1/2 teaspoon caraway seeds.

INGREDIENTS

• 1 15.25 ounce Box Super Moist Chocolate Cake Mix
• 1 egg
• 1⁄2 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 3  eggs
• 1 teaspoon vanilla extract
• 2 cups powdered (confectioners) sugar
• 1 cup creamy peanut butter
• 1⁄2 cup butter, melted
• 1 cup chocolate chips
• 1 cup dry roasted peanuts (coarsely chopped)

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
2. Still using an electric mixer, beat cream cheese, peanut butter, melted butter, eggs and vanilla until smooth. Add in powdered/confectioners sugar about 1/2 cup at a time and beat until well blended.
3. Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and peanuts on top of filling. Bake for 40 to 50 minutes.  You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares...and enjoy.​

This recipe has its roots in a traditional Negroni.  However, it has been lightened up for summer as well as for this Pride Weekend.  Please be sure to enjoy...to celebrate...

1 shot sweet vermouth  (1 1/2 oz)
1 shot Orangecello (1 1/2 oz.)
Extra Dry Champagne
Orange slice for garnish

Fill a standard white wine glass with ice.  Add 1 shot sweet vermouth, 1 shot Orangecello and then top off the glass with the champagne.  Garnish with orange slice.  To stir or not to stir...that is your choice.

INGREDIENTS:

• 1 (15 1/4 ounce) box yellow cake mix
• 1 egg
• 1⁄2 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (16 ounce) box powdered sugar (2 cups)
• 1⁄2 cup butter, melted
• 1 cup chocolate chips
• 1 cup chopped dry roasted peanuts (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
2. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
3. Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and nuts on top of filling. Bake for 40 to 50 minutes. Do NOT over cook because you want the center to be a little gooey. Remove from oven and allow to cool completely. Cut into squares.

This is a good hearty bread...especially when toasted and then the addition of a wee bit of butter or a gentle slather of whipped cream cheese.  Enjoy.

2 cups white flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup peanut butter (chunky or creamy...your choice)
1 cup milk
1 egg, well beaten
3/4 cup semi-sweet chocolate chips

Preheat the oven to 350 (F).  Grease a loaf pan.  Put the flour, sugar, baking powder and salt in a large bowl..  Add the peanut butter, milk, and egg and mix until well blended.  Gently fold in the chocolate chips.  Spoon into the loaf pan and bake for about 50 to 55 minutes.  Remove from the pan and cool on a rack.

This recipe originally came from the "Fannie Farmer Cookbook"...the 12th edition from 1979.  Over the years of baking this wonderful bread, I've modified the recipe...sometime to reflect what I had in the larder on any given day and/or to change and perhaps enhance the flavor.

It is brown and crusty on the outside...with bits of tart apricot and toasted almond scattered throughout.  Also, it seems to me the flavors are more subtle if the bread sets for a day.

1 1/2 cups dried apricots that have been cut in half
1 cup boiling water
1/2 cup brandy
2 tablespoons butter
1 cup sugar
1 teaspoon salt
1 1/2 cups white flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 cup toasted slivered almonds
1 egg, well beaten
2 tablespoons orange marmalade

Preheat the over to 350 (F).  Butter a loaf pan.  Put the apricots in a bowl and add the 1/2 cup brandy and the boiling water...add the butter, sugar and salt...stir gently...and then let cool until lukewarm.  In large bowl then combine the apricot brandy mixture with all the other ingredients and mix very well.

Spoon into prepared loaf pan and bake for one hour and 15 minutes (1 1/4 hours).  Remove from the pan and cool on a rack.

This quick and easy recipe is good for a busy weeknight...yet it is also good as company fare.  Serve with rice and garnish with toasted sliced almonds and bits of fresh parsley.

8 chicken thighs (bone in/skin on)
1 cup apricot preserves
1 cup French salad dressing 
1 (1 ounce) package of dry onion soup mix

Preheat oven to 350 (F)

In a medium bowl combine the preserves, salad dressing and onion soup mix.  Mix until combined.

Place chicken pieces skin side down in a 9 x 13 - inch baking dish.  Pour apricot mixture over chicken and bake for 30 minutes uncovered at 350 (F);  turn chicken pieces over so they are skin side up and bake another 30 minutes at 350 (F) or until done...basting if needed.

Serve with rice and garnish with parsley and toasted sliced almonds.