Servings 4-6

Ingredients:

• 1 (10 ounce) package frozen peas, thawed
• 3/4 cup dry roasted peanut halves
• 1 celery rib, diced
• 6 bacon strips, cooked and crumbled
• 1 small red onion, chopped (about 1/3 cup)
• 1/2 cup mayonnaise
• 1/8 teaspoon garlic powder
• 1/4 cup prepared zesty Italian salad dressing
• salt and fresh ground black pepper, to taste

Directions:—————————-

• Pat the thawed peas dry as possible using paper towels then place into a large bowl.
• Add in peanuts, celery, bacon and onion.
• In a small bowl combine the mayonnaise with garlic powder and Italian dressing; pour over salad and toss to coat.
• Season with salt and pepper, then refrigerate until serving.

Notes from our test kitchen; for an extra light flaky crust use cold butter and blend in the food processor, use only fresh lemon juice, with the amounts stated this makes a fairly thick crust you may want to remove some of the crust mixture and save it for another time

INGREDIENTS:

1-1/2 cups all-purpose flour

2/3 cup plus 2 tablespoons confectioners sugar

3/4 cup butter, softened (no substitutes)

3 large eggs, lightly beaten

1-1/4 to 1-1/2 cups sugar (I use 1-1/2 cups)

3 tablespoons all-purpose flour

1/3 cup fresh lemon juice (I just use use the juice of 1 whole lemon it usually works out to about 1/3 cup)

2 drops yellow food coloring, optional (or adjust to shade desired)

confectioners sugar, for dusting

INSTRUCTIONS:——————————————

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking pan.

In a small bowl using your fingers combine the flour with sugar and butter until crumbly; pat into bottom of baking pan.

Bake for 20  minutes.

Meanwhile in a bowl whisk eggs with sugar, flour, lemon juice and food coloring until smooth and well combined; pour over the hot crust.

Bake for 12-15 minutes or until just set (watch closely this sets very fast so baking time may be less that 12 minutes depending on how hot your oven runs, the top will forum a crust when baking)

Cool then dust with confectioners sugar.

Cut into squares

Taste Tester Notes; for a kick add in some Tabasco sauce

Yield about 1-1/2 cups

Ingredients:

Taste Tester Notes: for some heat add in some sliced jalapeno peppers into the chili bean mixture, amounts listed are only a guideline feel free to adjust to taste

Servings 4

Ingredients:

3 cups crushed nacho tortilla chips, divided

1 (15 ounce) can chili with beans (use mild or spicy, I prefer spicy)

1 (4 ounce) can chopped green chilies

1 cup sliced black olives, drained, divided

1 cup sour cream

1 cup shredded cheddar cheese

1 (4-1/2 ounce) jar sliced mushrooms, drained

1 large tomato, chopped

3 to 4 green onions, chopped

1 large tomato, chopped

shredded lettuce

Instructions:—————————————

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease an 8-inch square baking pan.

Spread about 1-1/2 cups (or more) crushed tortilla chips into the bottom of the baking dish.

In a bowl combine the chili with green chilies an 1/2 black olives; spoon over the crushed tortilla chips.

Spread the sour cream over the top.

Sprinkle with shredded cheddar cheese, mushrooms, chopped tomato, green onions, then remaining crushed tortilla chips, olives,

Bake uncovered for about 20 minutes or until heated through.

Top with shredded lettuce.

Notes from our test kitchen: to make things easier you can omit the first 8 ingredients and use a boxed brownie mix (for a 13 x 9-inch pan)  adding in 1 more egg for a more cake-like texture, if desired add in 1/2 to 3/4 cup chopped walnuts into the cake batter

Ingredients:

3/4 cup butter, softened

1-1/2 cups sugar

3 eggs

1-1/2 teaspoons vanilla extract

1-1/3 cups all-purpose flour

1/4 cup unsweetened baking cocoa, sifted

1/2 teaspoon baking powder

1/2 teaspoon salt

3 to 4 cups miniature marshmallows (for a thicker marshmallow filling use 4 cups)

TOPPING:

1-1/3 cups semisweet chocolate chips

1 cup peanut butter

3 tablespoons butter

2 cups crisp rice cereal

Instructions:————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a bowl the cream butter and sugar until light and fluffy.

Add eggs and vanilla; beat until well combined.

In a bowl combine the flour with cocoa, baking powder and salt; gradually add to creamed mixture.

Spread into prepared baking pan.

Bake in preheated oven for 22-25 minutes or until cake tests done.

Sprinkle with marshmallows then return to oven for 2-3 minutes longer.

Using a knife dipped in water spread the melted marshmallows evenly over top

Cool completely.

For topping; combine the chocolate chips with peanut butter and butter in a small saucepan; cook and stir over low heat until blended.

Remove from the heat then stir in cereal.

Spread over bars immediately.

Cool the Refrigerate