Here ya go! Graham Cracker Chewies Crust 1 1/3 cups graham cracker crumbs 1 tablespoon sugar 1/2 cup butter, (1 stick), softened 2 tablespoons all purpose flour Topping 1 ½ cups packed brown sugar 1/2 cup chopped pecans 1/3 cup graham cracker crumbs 1/2 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon vanilla extract 2 large eggs beaten Preheat oven to 350° Prepare the crust: Stir the graham cracker crumbs, sugar, and flour in a mixing bowl. Add butter and mix until moist and crumbly. Press the mixture firmly and evenly in the bottom of a 8 x 8 or 9x 9 baking pan. Bake 20 minutes. Prepare topping: Stir the brown sugar, baking powder, graham cracker crumbs, nuts and salt together. Mix eggs and vanilla, add to brown sugar mixture. Pour the topping over the baked crust, bake for an additional 20 minutes. Topping will still be a little jiggly and will settle as it cools. Let cool completely, then cut into squares. You can double the recipe and use a 13 x 9 pan.

Here is our family cookie recipe, dates back to the ealry 1900's Michigan Rocks Ingredients: 1 1/2 pounds Walnuts, chopped course 1/2 pound Butter 1 12/ Cups plus 2 Tbsp Sugar 1 1/2 pounds Loose dates finely chopped 3 Cups Flour Pinch of Salt 8 Eggs 1 Tbsp Vanilla 2 Tbsp White Vinegar 1 Level tsp Baking Soda Powdered Sugar Pre Heat Oven to 375 Degrees Grease a cookie sheet or use parchement paper Cream butter, vanilla and sugar in large bowl, add nuts. Mix a cup of flour over dates add to bowl, add rest of flour, mix well. Beat the eggs and add to the mix, mix well. Lastly, add vinegar in which soda has been mixed. Drop on greased or lined cookie sheet by Tbsp. Bake for 15-20 minutes. After cookies have cooled, roll in powdered sugar

Easy Italian Chicken 4-6 chicken breasts 1 very large tomato 1 large bottle Italian dressing (fat free is ok too) Grated Parmesan cheese (as much or as little as you like) Place chicken in baking dish. Pour Italian dressing over top.Cut up tomatoes to bite size pieces and place on top of chicken. Add cheese. Bake at 350 degrees for at least an hour or until juices run clear. Serve white rice and pour juice over rice from the chicken. Source: SOAR My way of making this: I use skinless, boneless chicken breasts & cut each breast into thirds. Ive never used a whole bottle of Italian dressing. I like to sprinkle dried rosemary and dried basil over the chicken & tomatoes along with some garlic powder and dried red pepper flakes. I usually serve with vermicelli on the side. You can make everything the night before, cover with saran wrap and refrigerate until ready to bake. Sweet Potato Casserole 4 large sweet potatoes ½ cup granulated sugar ½ stick butter 1 Tbsp Half & Half (or more if it needs thinning) 1 tsp. Vanilla extract Walnut or pecan halves ½ cup Brown sugar 1/3 bag Miniature Marshmallows Boil, peel & mash sweet potatoes. Add butter, granulated sugar, Half & Half. Then add vanilla. Whip potato mixture in electric mixer until smooth. Pour into casserole dish; swirl in brown sugar and about 1/3 bag of miniature marshmallows. Top with walnut or pecan halves. Bake at 350 degrees for 25 minutes. (Recipe can be made ahead and refrigerated. Bring to room temperature before baking.) Note: I have also added the miniature marshmallows towards the end of the baking time so that theyre partially intact/melted. This is delicious! Thin Noodles with Bacon This was a favorite supper of mine as a kid. Cook noodles or thin spaghetti or orzo until al dente. After draining and placing in bowl, I add butter and then parmesan (either grind up a wedge or get the Digiorno shredded in the little plastic container). Salt and freshly ground black pepper. (sometimes I squirt a little fresh lemon juice over the pasta at this point). Then I sprinkle with crisp bacon cut in bite size pieces . Serve this with a tossed salad with vinaigrette or Italian dressing. You might want to just start with the noodles, butter and bacon to see if your family likes it and add the parmesan on your own serving. Meat Loaf 2 eggs 3 oz tomato paste ½ cup water 1 tsp salt 15 grinds fresh black pepper (probably should use way less ) ¼ tsp cayenne pepper 2 lbs ground beef, 85-90% lean ½ cup plain breadcrumbs 1 small onion, finely chopped 1 garlic clove, pressed Preheat the oven to 350. Whisk together the eggs, tomato paste, water, salt, pepper and cayenne in a large mixing bowl. Add the remaining ingredients and work together completely until all the ingredients are evenly distributed. Place the meat mixture into a baking pan and shape into a loaf about 11" x 4" wide. The loaf should be in the middle of the pan. Blend some ketchup, a little chili sauce, Worcestershire sauce, garlic powder and a little bottled BBQ sauce and spread over the meatloaf. Cover with foil. Bake 45 minutes, then uncover, and remove as much liquid as possible. Return to oven uncovered and bake another 15 minutes. Source: I adapted this recipe from Dave Liebermans recipe, "Bubbys Meatloaf". You can cut back on the onions, black pepper and cayenne pepper a bit.--Ann Great with whipped potatoes (I like to add butter, milk or Half & Half, salt & pepper and a little garlic powder, to boiled potatoes, then whip in electric mixer until very smooth).

I know this is late...but we are hooked on these here. I got these off the net...and yes...was a bit leary of the Corona beer....but they are really good! And very very easy to throw together. 1 can frozen limeade, thawed 1 can tequila (1800 is used here) 1 can or 12 oz of Slice or Sierra Mist, or 7up 1 bottle Corona beer Stir together and refrigerate. I like to freeze mine and scoop out and drink as a slushy. When I have the $$, I really like to squeeze limes (and usually a lemon or two) and then make the drink 50-50...1/2 lime juice and 1/2 tequila. No sugar. If I am making them this way and having company, I will make a sugar syrup and add a good dose of syrup to the glass. I have made grapefruit ones before too...not bad...cheaper than the limes! Watermelon ones are very good also! Especially if you are one that likes to salt their watermelon when you eat it.