Multiple Choice Cookie Bars

Submitted by: Joan Burda

Servings: 28-32

Ingredients:
Choose one item from each column, plus the butter and condensed milk.

1/2 cup butter (1 stick)
1 can (14 ounces) sweetened condensed milk

Column A	Column B
(1-1/2 cups of)	(2 cups of)
Graham Cracker Crumbs	Chocolate Chips
Vanilla Wafer Crumbs	Butterscotch Chips
Chocolate Wafer Crumbs	Peanut Butter Chips
Animal Cracker Crumbs	Raisins
Sugar Cookie Crumbs	M & M's (without nuts)
Column C	Column D
(1-1/2 cups of)	(1 cup of)
Flaked Coconut (5 oz)	Chopped Walnuts
Rice Krispies	Chopped Pecans
Miniature Marshmallows(2-1/2 cups)	Chopped Peanuts
Frosted Cornflakes (crumbled)	Chopped Cashews

Directions:
Preheat oven to 350 degrees., rack in the middle position.
Melt the butter and pour it into a 9x13 inch cake pan. Tip the pan to coat the bottom.
1. Evenly sprinkle one from Column A over the melted butter.
2. Evenly sprinkle one from Column B on top.
3. Evenly sprinkle one from Column C on top of that.
4. Drizzle sweetened condensed milk over the crumbs.
5. Evenly sprinkle something from Column D over the very top.

Press everything down with the palms of your impeccably clean hands. Bake at 350 degrees F for 30 minutes. Cool thoroughly on a wire rack and cut into brownie-sized bars.

MAKE SURE you cut these before you refrigerate them or they'll be very difficult to cut.

Panko-crusted Salmon Recipe

Submitted by: Elizabeth Lowell

Servings: 4

Ingredients:
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon (each 6 oz)
Salt and pepper to taste
2 Tbsp honey mustard or sweet-hot mustard
2 teaspoons chopped fresh thyme
2/3 cup panko bread crumbs
2 Tbsp chopped Italian parsley
1/2 teaspoon Hungarian sweet paprika

Directions:
1 Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
2 In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).
3 Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
4 Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

5-minute chocolate mug cake

Submitted by: Jeff Burda

Servings: 1-2

Ingredients:
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
2 tablespoons chocolate syrup
A small splash of vanilla extract
1 large coffee mug

Directions:
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate syrup and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.

Chocolate Chip Cheesecake

Submitted by: Ann Hatzopoulos from Easy Everyday Cooking

Servings: 6

Ingredients:
1 (8oz) package and 1 (3oz) package of cream cheese
1/2 cup confectioners' sugar
3 eggs
1 teaspoon vanilla extract
1 cup chocolate chips
1 prepared graham cracker piecrust
chocolate syrup

Directions:
Preheat oven to 350 F. Combine cream cheese and confectioners' sugar in a large bowl. Beat with an electric mixer set at medium speed until light and fluffy, about 2 minutes.
Add eggs, one at a time, to bowl, beating well after each addition. Beat in vanilla.
Add chocolate chips to bowl. Stir well with a wooden spoon. Pour mixture into piecrust.
Bake cheesecake until firm in center, about 40 minutes. Let cool slightly before slicing. Garnish with a drizzle of chocolate syrup.