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.

FROZEN MIDNIGHT LADY (serves 12) Two 3 oz pkg ladyfingers 1 qt vanilla ice cream 1 qt chocolate ice cream 1 qt coffee ice cream 22 oz fudge ice cream topping 12 oz brickle bits Whipped cream Line sides & bottom of 10" springform pan with split ladyfingers, standing rounded, uncut edges around inside of pan. Drop slightly softened vanilla ice cream by scoopfuls into bottom of pan; smooth ice cream using back of a spoon to form an even layer. Cover ice cream with 1/3 of fudge topping. Sprinkle 1/3 of brickle bits over fudge topping. continue layering next 2 ice cream flavors & toppings as described above. Freeze for at least 24 hours. Garnish with whipped cream before serving.~~Uptown Down South

Thanks Tart--that's a real handy list !

We love this one! Courtesy of Lakeside Dave from the Cooking Forum. Heart Of Dixie Pecan Pie 1 Cup dark corn syrup 3/4 Cup sugar 6 Tbl butter 3 large eggs Pinch salt 2 Tbl Bourbon (you could omit, I use it)) 2 Cups pecan halves or pieces or a combination Prepare and chill the dough. For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust. Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2 inch excess dough at edge of pan. Fold dough under and flute edge. Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature. David's notes: I add another 1/2 cup of pecans to this recipe, all the recipes I've tried call for 1 1/2 to 2 cups of pecans, I like a little more than that in mine. This guy is a great baker, I love his recipes. David~