French Silk Pie

3/4 cup butter
1 cup sugar
3 oz unsweetened chocolate
3 eggs
2 tsp vanilla
1 pie crust (baked)

Cream butter, add sugar. Melt chocolate and add to butter and sugar. Add eggs in one at a time. Add vanilla and beat for 5 minutes. Pour into bake pie crust. Let cool.

Chocolate Mint Cookies

3/4 cup butter
1 1/2 cups light brown sugar
1 TBS water
2 cups semi-sweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/4 tsp salt
1 package Andes Mints

In a large heavy sauce pan, over low heat, cook butter, brown sugar and water (until melted). Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until all the chips are melted. Pour into large bowl and let cool about 10 minutes. With mixer beat eggs one at a time. Add dry ingredients beating until just blended.

Chill dough for one hour. Preheat oven to 350 and line a cookie sheet with foil. Roll teaspoon size balls of dough about one inch in diameter. Bake 10-12 minutes (cookies will crisp as they cool). Remove from oven and immediately place a mint on each hot cookie. Allow mint to soften and swirl with back of spoon. Cool thoroughly.

English Toffee

1 cup sugar
1/2 lb butter
5 TBS water
10 Hershey's bars

Boil sugar, butter, and water until brown, stirring constantly. Pour over Hershey's bars in a 13x18x1 cookie sheet. Let cool and harden, then break into chunks

This is the toffee recipe that Martin Warr makes.

Hershey's No Bake Cookies

2 cups sugar
1/2 cup milk
4 TBS cocoa
1 stick butter
1 tsp vanilla
1/2 cup peanut butter
1/4 tsp salt
3 cups quick oats

Combine sugar, milk, cocoa, and butter in sauce pan. Cook until it boils, boil for 1 1/2 minutes. Remove from heat and add vanilla, peanut butter, salt and oats. Put spoonfuls onto wax paper and lot cool.

Lemon Fluff

Crust
1/4 cup melted butter
2 TBS sugar
2 cups crushed graham crackers
press 1/2 of the mixture into 9x13 pan

Filling
1 cup evaporated milk

• Chill in shallow pan in freezer until crystallized and whip until stiff.

Add 1/3 cup lemon juice and whip until stiff

In another bowl add 2 eggs, 1/2 tsp salt and 1/2 cup sugar and whisk. Fold into whipped milk mixture and pour into crust, sprinkle with remaining crumbs and freeze!

Greek Pasta Salad

Dressing
2/3 cup olive oil
3 TBS vinegar
2 tsp basil leaves
2 TBS chopped green onion
2 TBS Parmesan
1/2 tsp salt and pepper
1/4 tsp oregano

Blend together

Salad
3 cups cooked pasta
1 medium red and green pepper
1 medium tomato
1/2 cup black olives
6oz feta

Pour dressing over salad and refrigerate for one hour.

Bean dip

3 green onions chopped
2 cans of black beans, drained and rinsed
one small can chilies chopped
2 tomatoes
1 cup salsa
1 TBS cilantro
1 can black olives
2 avacado
1 can corn


Mix and eat with chips!