2 14-ounce cans sweetened condensed milk (nonfat sweetened condensed milk may be substituted for regular)
1 9-inch graham cracker crust
1 8 ounce container cool whip, thawed
1 1.4 ounce English toffee candy bar, coarsely chopped

Pour condensed milk into a 1 quart slow cooker. Cook, covered, 6-7 hours or until mixture is the color of peanut butter, stirring with a wire whisk every 30 minutes. Pour into pie crust; cool. Spread whipped topping over top of pie; sprinkle candy evenly over top. Cover and chill. From March, 1996 Southern Living magazine.

1 stick butter, cut into pieces, plus additional for the pan
4 ounces unsweetened chocolate, chopped
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1-1/4 cups granulated sugar
1 tsp vanilla extract
16 small chocolate covered caramels or 16 pieces of Rolo candy, 3.8 ounces, halved.

Preheat the oven to 325. Line an 8x8x2 inch pan with parchment paper or heavy aluminum foil, making sure the paper or foil extends beyond the edges of the pan. Lightly butter the paper or foil.

In a heatproof container set over, but not touching a saucepan of barely simmering water, heat the butter and unsweetened chocolate, stirring constantly until the mixture is melted and smooth. Remove from the heat, set aside to cool slightly.

In a small bowl, combine the flour, baking powder, and salt. Set aside.

In large bowl with a mixer at medium speed, beat the eggs and sugar until fluffy and light in color, about 1 minutes. Add vanilla and mix until combined. Reduce the speed to low and add chocolate mixture; mix just until incorporated. The batter should be smooth. Using a spoon, stir in the chocolate covered caramel pieces. Spread the batter into prepared pan.

Bake in preheated oven 35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Transfer pan to wire rack to cool completely. Using a small knife, loosen the sides of the brownies from the pan. Carefully lift the paper and the while uncut brownie in 1 piece from the pan. Remove and discard the paper. Return the uncut brownie to the pan for shipping. 16 servings; per serving, 218 calories; 3 gm protein; 27 gm carbohydrates; 12 gm fat; 44 mg cholesterol; 7 gm saturated fat; 110 mg sodium; 1 gm dietary fiber. From The Washington Post, September 27, 2000, in an article about food that can be shipped.

24 cups popped corn
1 cup salted peanuts
2 cups brown sugar
1/2 cup corn syrup
1/4 cup molasses
1 cup margarine or butter
1/2 teaspoon baking soda

Combine popcorn and peanuts in a large roasting pan. Set aside.

Combine brown sugar, corn syrup, molasses and margarine in a large saucepan. Bring to boil. Let boil for five minutes. Remove from heat and stir in 1/2 teaspoon baking soda. Watch out–this makes the mixture grow!

Pour the syrup over the popcorn and peanuts in the roaster; stir well. Bake at 225 degrees or 45 minutes. Spread out on aluminum foil to cool and harden.

This recipe was given to me by my brother, Peter Fournier.

1/4 pound best quality butter
1-1/2 cups shortening
1 cup very fine granulated sugar
4 cups flour
2 eggs
Pinch salt
Pinch nutmeg
1 teaspoon vanilla

Beat butter, shortening, sugar and 1 cup flour until creamy. Add eggs, one at a time, and beat well after each addition. Add salt, nutmeg, vanilla and beat well. Work in remaining 3 cups of flour by hand.

Place dough, or part of it, in a pastry bag or cookie press. Press dough out for cookies about the size of a silver dollar. bake in 325-350 oven for 7-8 minutes until cookies are baked through but not too brown. From The Washington Post.

Crust:
2 cups flour
1 cup firmly packed brown sugar
1/2 cup butter, softened

Caramel layer:
2/3 cup butter
1/4 cup firmly packed brown sugar
1 cup pecan halves
1 cup chocolate chips

Preheat oven to 350. In a 3-quart bowl, combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 pan. Sprinkle pecans evenly over unbaked crust. Prepare caramel layer; pour evenly over pecans and crust. Bake near center of oven for 18-22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chocolate chips. Allow chocolate chips to melt slightly (2-3 minutes). Slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips. Cool completely. Cut into 3-4 dozen bars.

Caramel layer:
In heavy 1-quart saucepan, combine brown sugar and butter. Cook over medium heat stirring constantly until entire surface of mixture begins to boil. Boil 1/2-1 minute, stirring constantly.

1/2 cup butter, softened
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all purpose flour
2 cups chocolate chips, divided
1/4 cup chopped pecans, divided

Heat oven to 350. Grease square pan (8 x 8 x 2 or 9 x 9 x 2). In small mixer bowl, cream butter, sugar, egg and vanilla until light and fluffy. Blend in flour. Stir in 1 cup chocolate chips and 1/2 cup pecans. Spread into prepared pan. Bake 25-30 minutes or until lightly browned. Remove from oven. Immediately sprinkle with remaining 1 cup chips. Let stand 5-10 minutes or until chips soften; spread evenly. Immediately sprinkle with remaining 1/4 cup pecans; press gently onto chocolate. Cool completely. Cut into squares. Makes 16 squares.

1 Pkg. Cake Mix, any flavor
2 Cans ready-to-spread vanilla frosting (or use home-made)
14 oz. Coconut
Red and Green Food coloring
Red string licorice
Chocolate chips

Prepare cake mix and bake in two 8 or 9-inch round cake pans as directed on mix. Cool completely. Cut cake as shown in diagrams. Frost sides of each cake piece. Assemble pieces as shown in diagrams on cookie sheet or large tray. Frost top of cake. Sprinkle coconut evenly over top and sides of cake, gently pressing coconut onto sides. Tint coconut: in small bowl toss 1/4 cup coconut with 2-3 drops red food coloring until evenly colored. Repeat with 1-1/4 cups coconut and 2-3 drops green food coloring. Sprinkle pink coconut over hears and bow tie. Outline with chocolate chips. Decorate bunny face as shown in photo. Sprinkle green coconut evenly around cake. (See next page for photo and diagram.)

1 cup butter, softened
2 cups peanut butter
1-1/2 lbs. confectioners? sugar
12 oz. chocolate chips
1/3 of 1 pound bar Paraffin wax

Cream butter with sugar. Mix in peanut butter. Shape into 1 inch balls. Place on waxed paper lined cookie sheet and chill for 30 minutes.
Dip: Melt chocolate and grated paraffin wax in saucepan on lowest heat, stirring often. Using a toothpick or wooden skewer, dip balls into chocolate, covering all but a small circle on the top. Placed on waxed paper to harden. Store in tightly covered container in a dry cool place for up to 2 months.

1 package Duncan Hines Blueberry Muffin Mix
1/4 cup butter
1 can cherry, peach, pineapple, apple or blueberry pie filling
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1/4 cup chopped nuts
Ice cream or whipped cream, if desired

Preheat oven to 350. In a medium saucepan, melt butter; set aside to cool slightly. Empty blueberries into strainer and rinse under cold running water. Set aside to drain. Pour fruit pie filling into an ungreased 8-9 inch square pan. Sprinkle cinnamon and almond extract, if desired, and drained blueberries evenly over pie filling. Add dry muffin mix and nuts to cooled melted butter; combine with a spoon or fork until crumbly. Distribute evenly over the fruit in the pan. Bake at 350 for 30-40 minutes, until golden brown. If desired, serve with ice cream or whipped cream.