Ingredients

• 1 tsp. baking powder
• 1 c. Hersheys cocoa
• 2 c. all-purpose flour
• 5 eggs
• 1 tbsp.vanilla
• 3 c. sugar
• 3 sticks butter (1 1/2 c.) melted
• 1 tsp.salt
• 24 small (1 1/2 inch)York peppermint patties,unwrapped

Directions

Heat oven to 350 degrees (glass pan 325 degrees)
Grease 13x9x2 inch pan.
In large bowl with spoon,stir together first 3 ingredients.Add eggs;stir until well blended.Stir in next 4 ingredients,blend well.Reserve 2 c. of the batter;set aside.
Spread remaining batter in prepared pan,arrange peppermint patties in single layer over batter,about 1/2 inch apart.Spread reserved 2 c. batter over patties.
Bake 50-55 minutes or until brownies begin to pull away from sides of pan.
Cool completely in pan on wire rack;cut into squares.
Yield:About 36 brownies.

Ingredients

• 2 1/4 cup crushed graham crumbs
• 1/2 cup melted butter
• 1 large egg (or 2 small)
• 1 1/2 cup icing sugar
• 1/2 cup soft butter
• 1 can crushed pineapple
• 250 ml whipping cream

Directions

Preheat oven to 300 degrees celcius. Mix 2 1/4c crushed graham crumbs with 1/2 c melted butter. Press down into ungreased rectangular pan. Bake for 15-20 minutes and then allow to cool.

Beat well 1/2c soft butter with 1 large egg (or 2 small ones) and 1 1/2 c icing sugar. Spread over cooled crumb mixture.

Drain crushed pineapple. Whip 250ml whipping cream until thick. Mix in crushed pineapple and spread over icing. Sprinkle wiht graham crumbs and chill for at least 30 mins.

Ingredients

• 1 loaf Rhodes Frozen Bread Dough, baked and cubed (day old)
• 2 medium size Granny Smith apples, peeled and chopped
• 8 ounces cream cheese, softened
• 1 cup packed brown sugar
• 1 3/4 cups milk, divided
• 1 teaspoon almond flavoring
• 1/2 cup toffee bits
• 5 eggs

Directions

Place half of the bread cubes in a sprayed 9 x 13-inch baking dish. Top with apples.

Combine the cream cheese, brown sugar, 1/4 cup milk and almond flavoring until smooth. Stir in toffee bits. Spread over apples. Top with remaining bread cubes.

Combine the eggs and remaining milk and pour over bread. Cover and refrigerate overnight or at least 4 hours.

Remove from refrigerator 30 minutes before baking.

Bake at 350 degrees F for 45-55 minutes. Cover with foil last 10 minutes of baking if needed to prevent over browning.

Source: Rhodes Bake-N-Serv