Ingredients

• 1 3/4 cups graham
• cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted
• 1 1/2 cups semi-sweet
• chocolate morsels, divided
• 1/2 cup almonds, chopped, divided
• 1 1/2 cups mini-marshmallows

Directions

Combine graham cracker crumbs, sugar and melted butter in a bowl. Press mixture onto the bottom of a greased 9×13-inch baking pan. Sprinkle with 1 cup chocolate morsels. Bake at 350 degrees (325 degrees, glass) for 15 minutes. Remove from oven and spread melted chocolate evenly across crumb layer. Sprinkle with half of the almonds and marshmallows. Top with remaining 1/2 cup chocolate morsels and remaining 1/4 cup almonds. Continue baking 10 minutes or until marshmallows are lightly browned. Cool. Cut into bars. Makes 12, 3”x3” pieces.

Ingredients

• 1 cup butter, room temperature
• 2 cups flour
• 4 Tbsp. Sugar
• 5 cups cut-up rhubarb
• 3 eggs
• 2 cups sugar
• 7 Tbsp. Flour
• ¼ tsp. Salt
• 1 cup cream
• TOPPING
• 4 oz. Cream cheese
• ½ cup sugar
• ½ tsp. Vanilla
• 2 cups whipping cream, whipped

Directions

Mix first three ingredients until crumbly. Pat into ungreased 13×9 inch pan. Bake for 10 minutes.

As the crust bakes, beat the eggs, adding sugar, flour, salt, and cream until well blended. Mix in the rhubarb. Pour mixture over the baked crust and continue baking for 50 minutes or until custard is well set. Remove from oven and cool.

For the topping:
Blend cream cheese, sugar and vanilla. Fold in the whipped cream and spread over the cooled rhubarb custard. Chill before serving.

Submitted by Jeannie:)

Jeannie says this is also good using blackberries:)

Ingredients

• 4 (3- to 4-ounce) scoops of vanilla ice cream
• 2 medium Granny Smith apples, unpeeled, cored and chopped
• 1 1/3 cups hot caramel fudge
• 1 cup whipped cream
• 1 cup chopped walnuts and pecans

Directions

Spoon ice cream in four deep dishes. Divide the apple, hot caramel fudge, whipped cream, and chopped walnuts and pecans among the dishes.

4 servings

Source: Progressive Farmer

Ingredients

• 4 oz. medium egg noodles
• 2 tbsp butter, melted
• 1/3 cup cotttage cheese
• 2 eggs, beaten
• salt and pepper to taste

Directions

Preheat oven to 350(F). Boil the noodles in salted water for 8 – 10 minutes. Meanwhile, lightly grease a large casserole dish. Drain the water from cooked noodles and transfer them to a large bowl. Stir in the melted butter, cottage cheese, eggs, salt and pepper. Add the mixture to the casserole dish. Bake for about 25 minutes, or until browned on top.

Ingredients

• fgh
• 1 C molasses
• 1 tsp baking soda
• 1 C sugar
• dash of salt
• 2/3 C boiling water
• 3 1/2 C flour
• 3/4 C lard
• 3 – 8 inch unbaked pie crusts

Directions

* Mix molasses, boiling water and soda. Pour mix into three unbaked pie shells.

* In a separate bowl, mix flour, sugar, lard and a dash of salt. Mixture will be crumbly. Divide into thirds and put this on top of the mix that was poured into the shells.

* Bake at 350 for 40 minutes until molasses mixture comes on top and the top is dark brown

**3 pies