GRAHAM SLAMS

These frozen treats taste like peanut butter pie sandwiches between graham crackers.

8oz. softened cream cheese
1/2 cup creamy peanut butter
1/4 cup milk
1 cup powdered sugar
8 oz. Cool Whip-thawed
36 honey or chocolate graham crackers (or mixture of both-1 box plus 1 sleeve)

Beat first 4 ingredients at medium speed of electric mixer until smooth. Fold in Cool Whip. Break crackers in half. Dollop 1 heaping tablespoon filling over 1 cracker half, top with remaining half. Repeat with remaining crackers. Place in a single layer or jelly roll pans, cover and freeze at least 2 hours. Wrap leftovers in nonstick aluminum foil to freeze.

APRICOT SQUARES

White chocolate morsels are a flavor surprise in these treats.

1 (18.5oz.) pkg. yellow cake mix
1 stick butter, melted
1 cup dried apricots, chopped
1 cup slivered almonds
1 cup flaked coconut
1 cup white chocolate morsels
1 (14-oz.) can sweetened condensed milk

Combine cake mix and butter; press into a lightly greased 15X10 jellyroll pan. Top with apricots, almonds, coconut, and chocolate morsels; pour milk over cake. Bake at 350 degrees for 25 minutes; cool and cut into squares.
Yield: 32 squares

"I never met a coconut dessert I didn't like."~Adele Forbes

LEMON GOOEY BARS

A super easy version of Lemon bars which are quite delectable...

1 beaten egg
1/3 cup butter, melted
1 tablespoon plus 1 teaspoon of finely shredded lemon peel
3 tablespoons lemon juice
1 pkg. white cake mix
1 cup chopped nuts
1 8oz. pkg cream cheese, softened
3 cups sifted powdered sugar
2 eggs

Grease a 9X13 baking pan. For crust, stir together first 4 ingredients. Stir in dry cake mix and nuts. Press into the bottom of pan. Stir in dry cake mix and nuts. Press into the bottom of pan. Bake at 350 degrees for about 15 minutes or until lightly browned.

For topping, beat cream cheese until light and fluffy. Gradually beat in the powdered sugar until smooth. Add eggs, one at a time, beating just until combined. Pour over the hot crust. Bake 15 to 20 minutes until top is golden and set. Cool, then sprinkle with powdered sugar. Cut into 24 bars.

“Huge lemons, cut in slices, would sink like setting suns into the dusky sea, softly illuminating it with their radiating membranes, and its clear, smooth surface aquiver from the rising bitter essence.”~Rainer Maria Rilke (1875-1926)

BANANAS FOSTER BARS

If you love Bananas Foster, I simply adore it, then you will fall in love with these bars as well. Pack them in your gift giving Christmas tins and be prepared to share the recipe.

1/2 cup (1 stick) butter, softened
1 cup dark brown sugar, packed
1 egg
1 tablespoon dark rum or 1 teaspoon rum extract
1 cup flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup bananas, diced
1/2 cup (2 ounces) pecans or walnuts, chopped

Frosting:
2 tablespoons unsalted butter at room temperature
4 ounces cream cheese, softened
4 tablespoons light brown sugar
1 teaspoon rum or pure vanilla extract
1 teaspoon cinnamon
1 to 2 cups confectioners’ sugar, sifted

Cooking Directions:Bars:
Preheat oven to 350°F. Lightly butter and flour 9-inch square pan*.
In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.

In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool completely.

Frosting:
In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners’ sugar; blend until smooth (careful; over mixing will cause separation). Add additional confectioners’ sugar to create desired consistency.
Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.
*For a thicker bar, use an 8-inch square pan.

" We share half our genes with the banana." [After the announcement Jun 2000 that a working draft of the genetic sequence of humans had been completed by the Human Genome Project.]

GOLEAN CINNAMON MARSHMALLOW CRISPY BARS

Kashi's Golean Crunch multi-grain cereal is one of my favorite breakfast cereals. Here is a new and nutritious way to enjoy it.

3 tablespoons butter
1 (10.5-oz) bag miniature marshmallows
1 (15oz.) box Kashi Golean multi-grain cluster cereal
1 1/4 cup dried cranberries, divided
1/2 cup toasted pecan pieces
1 teaspoon ground cinnamon
cooking spray

Melt butter in large pot over medium low heat. Add marshmallows, and cook, stirring constantly until melted and smooth. Remove from heat. Stir in cereal and 1 cup cranberries, coating well. Press mixture into a 9X13 baking dish which has been coated with cooking spray. Sprinkle peacans and remaining cranberries which have veen chopped over mixture. Dust with cinnamon. Allow to stand about 15 minutes until firm. Cut into 24 bars.

"The power of love to change bodies is legendary, built into folklore, common sense, and everyday experience. Love moves the flesh, it pushes matter around.... Throughout history, "tender loving care" has uniformly been recognized as a valuable element in healing."~Larry Dossey

CHEWY RAISIN-WALNUT SHORTBREAD BARS

Shortbread has always been one of my favorite bar cookies and this one is delicious as well as chewy, which is the best part. Raisins, walnuts, and coconut makes this a winning recipe for the Holidays. Great for gift giving.

1 1/4 cups all-purpose flour
1/2 cup sugar
1 stick butter
2 lg. eggs, lightly beaten
1/2 cup firmly packed brown sugar
1 tsp. vanilla extract
1/8 tsp. baking soda
1 cup golden raisins
1 cup chopped walnuts
1/2 cup flaked coconut

Combine flour and 1/2 cup sugar; cut in butter with pastry blender or two forks until mixture is crumbly. Press mixture in the bottom of a lightly greased 8-inch square pan. Bake at 350 degrees for 20 minutes or until edges are lightly browned.
Combine eggs and next three ingredients, stirring until blended. Stir in raisins, walnuts, and coconut.
Remove pan from oven, and spread raisin mixture evenly over hot crust. Bake 20 to 25 minutes more or until raisin mixture is set. Let cool completely then cut into Yield: 1 1/2 dozen

"I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts." ~Graham Kerr