CHOCOLATE FONDUE

from Alicia Steele
     1 (14 oz.) can sweetened condensed milk
     1 c. semi-sweet chocolate chips
     1 tsp. vanilla extract
     1-2 tsp. warm water, if needed
     fresh fruit, small cookies, small pretzel twists or anything you'd like to dip in chocolate
Stir milk and chocolate chips in 1-quart microwave-safe bowl.  Microwave on HIGH 2 minutes.  Stir until blended.  Microwave on HIGH an additional 1 minute.  Stir in vanilla.  If sauce becomes too thick for dipping, stir in warm water by teaspoonful until smooth.  Serve warm.

CHOCOLATE RASPBERRY TARTS

from Rachael Lundeberg
     1 pkg. chocolate cake mix with pudding in the mix
     2 eggs
     1/4 c. oil
     1 can raspberry topping
     1/2 c. semi-sweet mini chocolate chips
     2 oz. white chocolate, melted
In a large bowl, combine cake mix, eggs and oil (dough will be stiff).  Grease bottom and sides of pan (or use paper liners in a muffin pan).  Roll about 2 tsp. of dough into a ball and press into the bottom of each mini tart pan.  Top each chocolate cup with 1/2 tsp. mini chocolate chips, then 1 tsp. raspberry topping.  Bake at 350 degrees for 12-15 minutes.  Cool completely on baking rack.  If using paper liners, carefully remove from each tart when completely cooled.  Spoon melted white chocolate into a pastry bag and drizzle over each tart.  When set, arrange tarts on a serving platter.

FLUFFY LEMON DESSERT

from Kris Orton

     60 Ritz crackers

     1 c. margarine

     1/2 c. sugar

     1 can Borden Eagle Brand milk (14 oz.)

     1 lg. Cool Whip

     1 sm. can frozen lemonade

Crush crackers until medium fine; add sugar & melted margarine.  Pat into bottom of 13 x 9 pan.

Mix milk, Cool Whip and lemonade by hand (add yellow food coloring if desired), and pour on top of cracker crust.  Refrigerate.

(The sweet and salty combination is yummy!)

SOFT OREOS

from Pam Holland
     2 boxes devils food cake mix
     4 eggs
     3/4 c. vegetable oil
Mix together.  Roll into quarter-sized balls.  Place on an ungreased cookie sheet and bake at 350 degrees for 3-10 minutes.  Let cookies cool before icing.

Icing:
     8 oz. cream cheese
     2 2/3 c. powdered sugar
Mix and put between 2 cookies.

KNEADERS' RASPBERRY BREAD PUDDING

from Mike Bennett
Cream mix:
     1 1/2 loaves aged, white bread
     1 qt. heavy cream
     3 c. sugar
     1 egg
     1 tsp. vanilla

In a large bowl, combine cream, sugar, egg and vanilla.  Cut bread into 1 1/2-inch cubes and add to cream mixture, coating bread well.  Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb completely.

Fruit filling:
     5 c. frozen raspberries
     1 c. sugar
     1/2 c. apple juice

Combine raspberries, sugar and apple juice; stir until sugar is dissolved.  Layer a 9x13-inch baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly; top with remaining bread.  Bake 40 minutes at 375 degrees.  Serve warm.  Top with vanilla sauce.

Vanilla sauce:
     1 1/3 c. butter
     5 Tbsp. flour
     3 c. heavy cream
     1/3 c. sugar
     2 tsp. vanilla

Over medium heat, melt butter; add flour; stir 10 minutes until it has a nutty aroma--do not brown.  Add cream and sugar; boil until mixture is thick.  Remove from heat, adding vanilla.  Serve this wonderful sauce cold.

CARAMEL CREAM SANDWICH COOKIES

from Mae Sizemore
     1 c. butter or margerine
     3/4 c. firmly packed brown sugar
     1 egg yolk, unbeaten
     2 1/4 c. sifted flour
Beat butter; gradually add brown sugar, creaming well.  Blend in egg yolk, then add flour.  Stir until mixture forms a dough.  Chill if necessary for easy handling.  Shape into balls about the size of a marble.  Place on ungreased baking sheet and flatten to 1/8-in. thickness with the palm of the hand.  Mark a design by pressing with a fork in one direction.  Bake at 325 degrees for 8-10 minutes until cookies begin to brown very lightly.  Remove from sheets while warm.  Place flat sides of two cookies together with frosting sandwich-style.  Cookies are also delicious plain.
BROWNED BUTTER FROSTING:
     2 Tbsp. butter or margerine
     1 1/4 c. sifted confectioners' sugar
     1/2 tsp. vanilla
     4-5 tsp. cream
Brown slightly butter in saucepan.  Remove from heat and blend in sugar.  Gradually add vanilla and cream until of spreading consistency.

CHRISTMAS BROWNIES

from Mae Sizemore
     3/4 c. sifted flour
     1 c. sugar
     7 Tbsp. cocoa
     1/2 tsp. baking powder
     3/4 tsp. salt
     2/3 c. shortening
     2 eggs, unbeaten
     1 tsp. vanilla
     1 Tbsp. corn syrup
     1 c. walnuts, chopped
Sift dry ingredients; add remaining ingredients.  Spread batter in greased 8x8x2-in. pan.  Bake at 350 degrees for 40-45 minutes.  Cool; frost.
FROSTING:
     1 Tbsp. shortening
     1 Tbsp. butter
     2 1/2 Tbsp. cream, scalded
     2 c. powdered sugar
     1/4 tsp. salt
     1/2 tsp. vanilla
Melt shortening and butter in scalded cream.  Pour hot cream over combined sugar and salt; stir until dissolved.  Add vanilla.  Beat until thick enough to spread.

OLD-FASHIONED CHOCOLATE CAKE

from Mae Sizemore
In a sauce pan, combine and bring to a boil:
     1 c. margerine
     6 Tbsp. cocoa
     1 c. water
After removing from stove, but while still hot, add:
     2 c. sugar
     2 c. flour
Mix well, then add:
     2 eggs, beaten
     1 tsp. soda
     1/2 c. buttermilk
     1 tsp. vanilla
Mix well.  Batter will be thin.  Bake in a greased 9x13-in. pan at 400 degrees for 25 minutes.
FROSTING:
In a saucepan, combine and bring to a boil:
     1 cube (1/2 c.) margerine
     4 Tbsp. cocoa
     6 Tbsp. milk
     1 lb. powdered sugar
     pinch of salt
Remove from heat; add:
     1 tsp. vanilla
Beat until smooth.  Stir in:
     1/2 c. chopped nuts
Spread over brownies. Serve.

HAWAIIAN DREAM CAKE

from Alice Sharp
     1 yellow cake mix
     1 (20 oz.) can crushed pineapple
     1 (8 oz.) container Cool Whip
     1 small pkg. instant vanilla pudding
     1 (8 oz.) pkg. cream cheese
     1 c. milk
     walnuts and/or coconut
Mix cake according to directions on box, using pineapple juice drained from can of pineapple as part of the water content.  Bake on cookie sheet at 350 degrees for 15-20 minutes.  Beat cream cheese.  Add milk and instant pudding.  Beat well.  Add pineapple.  Spread over cooled cake.  Frost with Cool Whip.  Add nuts and/or coconut.  Refrigerate uneaten portions.