Gluten & Dairy Free Super Fudge Brownies

1 cup semisweet chocolate chips, melted (remember to watch for milk ingredients!)
1/4 cup unsweetened cocoa powder
1/3 cup vegetable oil
3 tbsp water
1 cup sugar
2 large eggs at room temp
1/2 cup Silvana's all-purpose flour
1/4 tsp salt

Preheat oven to 350. Grease a 8 inch square baking pan and line with a long piece of parchment paper, letting the ends hang over two sides of the pan. In a medium bowl, whisk together the melted chocolate, cocoa powder, oil and water until smooth.

In a large bowl, whisk together the sugar and eggs. Whisk in the chocolate mixture. Fold in the flour and salt until just combined; transfer to prepared pan and spread to edges. Bake until set and the brownie edges pull away slightly from the sides of the pan. 25 -28 minutes. Let cool in pan on wire rack."

Eat More Bars

3/4 cup honey

1 cup peanut butter

10 large marshmallows (or handfuls of mini's that look like 10 biggies)

1 cup semi sweet chocolate chips

3 cups rice krispies

1 cup salted peanuts

Directions:

I use crunchy peanut better and I use the regular chocolate chips, not the milk chocolate ones. I have tried it with the milk chocolate and it is just not quite right. Too milky. I also chop the peanuts up.

Melt together honey, peanut butter and marshmallows. Stir in chocolate chips until melted. Add rice krispies and peanuts. Pat firmly into a greased loaf pan. Let cool. Slice and enjoy. Don't let it get too set before you cut it or it is a tad difficult.

Berried Delight

1/2c - graham cracker crumbs

1/4 c - sugar

6 tbsp - melted margarine

1 pkg - (8oz) cream cheese, softened

2 tbsp - cold milk

1 tub - (8oz) cool whip topping, thawed and divided in 2

4 c - sliced strawberries

3 1/2 c - cold milk

2 pkg - (4 serving each) Jello Vanilla instant pudding

Mix crumbs, sugar and butter in 13x9 pan' press onto bottom of pan. Refrigerate for 15 min.

Beat cream cheese and 2tbsp of milk in large bowl with whisk until well blended Gently stir in half of the whipped topping. Spread on to crust; top with strawberries. Pour 3 1/2c milk into large bowl. Add dry pudding mixes. Beat 2 min. Pour over strawberries.

Refrigerate for 4 hours or until set/ Spread with remaining whipped topping just before serving. Store leftovers in refrigerator.

Hello Dolly Bars

Quick and Easy Snack or Dessert

(NOT low sugar, though.... )

Combine:

2 cups graham cracker crumbs

3/4 cup butter or margarine, melted

Press mixture evenly into a well greased 9x13 in. pan (or onto parchment paper lining a 9x13 in pan).

Sprinkle the following over the graham cracker crust:

1 1/3 cup chocolate chips (or about 3 or 4 handfuls) or any other kind of chip you like

1 1/3 cup pecans or any other nut of your choice

up to about 2 cups of coconut (flaked or shredded)

Then drizzle an entire can of "Eagle Brand" Sweetened Condensed Milk over the whole thing.

Bake at 350F for about 22-28 minutes or until brown (glass pans cook faster so try 325F).

Cool completely and cut into bars. Store at room temperature in a loosely covered container (like a cookie jar!).

(from my friend Melissa, resembling the Magic Cookie Bar recipe from Eagle Brand...