WEll, if I know teens, and I believe I do, they will love something that they can have "one more" of and not have someone have to cut another piece of pie or make another parfait......and that means cookies and bars. My favorite "easy": Blond Brownies sift together: 2 2/3 c. flour 2 t. baking powder 1/2 t. salt melt and cool: 2/3 c. butter and 1 lb. bwown sugar add 3 beaten eggs, then the flour mixture and one 7oz. pkg choc. chips....and 1 c chopped pecans if desired. Spread in a greased 15 X 10 jelly roll pan, bake 25 min. at 350, cool slightly and cut in squares. And another: These chocolate cookies were sooooo good, I had to pass along the recipe. The recipe is from last month's Cooking Light COCOA FUDGE COOKIES 1 cup flour ¼ tsp baking soda 1/8 tsp salt 5 Tbsp butter 7 Tbsp unsweetened cocoa 2/3 cup sugar 1/3 cup packed brown sugar 1/3 cup plain low-fat yogurt 1 tsp vanilla extract Cooking spray 1. Preheat oven to 350° 2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. 3. Bake at 350° for 8-10 minutes or until almost set. Cool on pans 2-3 minutes or until firm. Remove cookies from pans; cool on wire racks. Yield: 2 dozen cookies. And here's another....a little more labor intensive: Here's a recipe for Triple-Layered Lemon Bars from Mrs. Fields Cookie Book. Crust: 1/2 cup salted butter, softened 1/4 cup confectioners' sugar 1 tsp. pure vanilla extract 1 cup all-purpose flour Cream Cheese Filling: 8 oz. cream cheese, softened 1-1/2 cups confectioners' sugar 1 large egg 1 tsp. pure lemon extract Lemon Curd: 4 large egg yolks 1 Tbsp. cornstarch 3/4 cup white sugar 3/4 cup water 2 medium lemons grated for 2 tsp. lemon peel, and squeezed for 1/4 cup fresh lemon juice 2 Tbsp. salted butter, softened Topping: 2 Tbsp. confectioners' sugar Preheat oven to 325. To prepare shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated. Press dough evenly into bottom of an 8 x 8 inch baking pan. Refrigerate until firm, approximately 30 minutes. Prick crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature. Prepare the cream cheese filling while the crust is baking. Beat cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate. To prepare the lemon curd: Blend the egg yolks with the cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes. To assemble bars: Spread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30-40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners' sugar. Yield - 12 servings

Woodie - Funny, I just made these this weekend for the first time, too! YUM. Agree? I'll be making them regularly. So yes, I obviously did find the lemon curd. Wilkins or something, an English brand. Also found the Jules Destrooper cookies. I didn't notice what I paid for creme fraiche, but I did notice, as I have in the past, that I've only seen 8 oz containers but so many recipes call for 7 oz. What's up with that? Not that it mattered in any way... What did you think about the pistachios? Mine barely stuck once the sandwiches were frozen, so after the first round I didn't bother and didn't feel like I was missing anything more than perhaps presentation. (I'm not big on nuts in my food anyway...)

So simple, yet so good. Lemon Salt Marinated Pork Tenderloin Recipe courtesy Michael Chiarello 6 lemons 1 1/2 tablespoons salt 2 tablespoons extra-virgin olive oil Freshly ground black pepper 2 pork tenderloins (about 1 1/2 pounds total) Honey Roasted Applesauce, recipe follows Preheat oven to 425 degrees F. Finely zest the lemons. Using a mortar and pestle, work the salt and lemon zest together. Add a few turns of black pepper and 1 tablespoon of olive oil. Stir to blend. Rub the lemon salt mixture all over the pork. In a large saute pan heat the remaining 1 tablespoon of olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. (If you have a small pan, sear 1 tenderloin at a time.) Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 6 to 8 minutes. Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with Honey Roasted Applesauce. Honey Roasted Applesauce: 6 apples, Gravenstein or McIntosh 2 tablespoons sweet butter 2 tablespoons fresh lemon juice 1/2 teaspoon finely ground sea salt, preferably gray salt 1/3 cup honey Preheat oven to 425 degrees F. Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks. Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins to brown add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute for 3 to 4 minutes until the edges just begin to color. Add the honey and put in oven for about 15 to 20 minutes until the apples are soft and lightly caramelized. Mash with a fork for a chunky version, or put in food processor for a smoother sauce. Serve warm, room temperature or cold. Yield: 4 to 6 servings Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to finish. I prefer to start them on the stovetop and then finish them in a hot oven. The oven heat concentrates their flavors by drying and caramelizing them slightly. Although I have suggested a couple of apple varieties, you can use what good cooking apples are available in your area.

Cherries Jubilee 1 1/2 tsp. grated orange rind 1/2 C. fresh orange juice 1/2 C. sugar 1 can (1 lb. 14. oz.) pitted bing cherries, drained 1/2 tsp. corn starch 3 T. brandy or cognac (can use Grand Marnier or rum) 1 qt. vanilla ice cream Combine orange peel, orange juice and sugar in saucepan. Cook stirring over low heat until sugar dissolves. Add cherries, simmer uncovered 5 minutes. Remove from heat, drain, reserving liquid. In small bowl combine cornstarch and 1 T. water until smooth Stir into reserved liquid in saucepan. Bring to boil stirring. Reduce heat and simmer 1 minute. Add cherries, heat gently. Pour into metal serving bowl. In saucepan, heat brandy slightly over low heat. (Do NOT overheat or you will burn off all the alcohol and it won't flame...I know from experience) Pour over cherries and light. I do this at the table. Have your dishes of ice cream already scooped, and pour flaming cherries over ice cream. Serves 6 Banana's Ole' (a take on bananas Foster 1/2 C. butter 2/3 C. packed brown sugar 1/4 tsp. ground cinnamon 4 medium bananas, sliced 1/3 C. light rum 1 quart vanilla ice cream Melt butter, brown sugar and cinnamon. Cook and stir till golden brown, 3 - 5 minutes. Add bananas. Heat and stir until coated. Heat rum (again, gently over low heat. Flame and pour over banana mixture. Spoon sauce over ice cream. 6 servings.