Pumpkin Cheesecake Bars

1 C flour
1/3 c brown sugar
5 Tbl. soft butter
1/2 c chopped nuts
3/4 c sugar
1 8oz cream cheese
1/2 c pumpkin
2 beaten eggs
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp vanilla

Combine flour and brown sugar in bowl. Cut in butter to make a crumb mixture, stir in nuts. Set aside 3/4 c for the topping. Press the rest into bottom of 8x8 pan. Bake for 15 minutes at 350. Combine cream cheese, sugar, pumpkin, eggs cinnamon, and vanilla in a larg ebowl. Blend until smooth. Pour over baked crust. sprinkle with rest of topping. Bake for another 30-35 minutes at 350, cool before cutting. Double the recipe and use a 9x13 pan and bake for 45 min

3 Minute fudge

2 pkg milk chocolate chips
11 1/2 oz
3 T margarine
1 can eagle brand condensed milk

Microwave on high for 3 minutes, stir until glossy. Add 1 Tbl vanilla and nuts and place in a buttered 9 x 13 pan. Place in freezer for about 1 hour for a quick set up, then into the fridge

Peppermint layered candy

Melt 1 pkg white chocolate chips of good white chocolate.
On the back of a foiled cookie sheet, sprinkle with crushed peppermint candies. Then spread a layer of white chocolate.
Melt 6 pz of semi-sweet chocolate with 6 T whipping cream and 3/4 t peppermint. spread over white chocolate. Then another layer of white chocolate topped with more candies. Cut into triangles.

Easy marshmallows layer bars

1 pkg chocolate or yellow cake mix
1/4 c melted margarine
1/4 c water
1 c M&M's
1/2 c chopped peanuts
3 c mini marshmellows

Mix cake mix, marg and water till blended. Pat into greased 9x13. Bake 20-22 min at 375.
Layer marshmallows, candies, and peanuts over crust. Bake 2-3 min or till marshmallows begin to melt
cool and cut into bars

Pesto Sauce

1 pkg fresh basil
1/3 pine nuts or walnuts
2 cloves of garlic (I use more)
1/3 c olive oil
1/2 C parmesean
3/4 lb pasta

Cook pasta accounding to package directions while making the pesto.
Place in food processor and process until finely chopped:
Basil (leaves only), nuts, and garlic
With machine running, pour in olive oil in a thin stream, slowly
add cheese, and a bit of salt and pepper
Thin with 2 Tbl hot water
Toss pesto with hot pasta

Lemon Fluff Dessert

1- 6 oz pkg lemon jello
3 c boiling water
1 pinch of salt
1 1/2 C sugar
1 t. lemon extract
lemon zest and juice of one lemon
1 can evaporated milk (highly chilled)

Mix everything but the evaporated milk together and chill mixture in the fridge until syrupy.While setting up make the crust by mixing
1/4 c sugar
1 stick of melted butter
26 squares of crushed graham crackers
press into 9x13 pan and cook for 10 mins at 375--(or buy 2 ready made crusts!)

In seperate bowl whip the evaporated milk with beaters until fluffy like whipped cream. Fold lemon mixture in and pour over crust. Refridgerate for four house and garnish with spearmint leaves. A very light cool summery dessert

Lime Chicken Enchiladas

About 4 chicken breasts, boil and shred then marinate in the following sauce:
6 T honey
6 T lime juice
1 T Chile pepper

While that is marinating grate 8 oz jack cheese (can use half jack, half pepper jack)Take a large can of green enchilada sauce and pour about half the can into the bottom of an 8x8 dish. Save the rest for later. Dip each flour tortilla in the enchilada sauce before filling with the chicken and also sprinkle some cheese on each one, roll up and put in dish.
When they are all filled, combine leftover marinade, 1 cup heavy cream and remaining enchilada sauce and pour over the top then sprinkle with any remaining cheese,
bake at 350 until cheese is melted and warmed through.
I would double the recipe for family size.