Toffee Brownies

3 (6-ounce) candy bars with almonds and toffee chips (Symphony brand)
Vegetable oil cooking spray
1 (17.6-ounce) package brownie mix 

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely.  Cut the brownies into squares.

Twinkie Cake

1 ½ box Twinkies
1 large can crushed pineapple
½ cup sugar
1 large box of vanilla instant pudding, prepared
1 container whipped topping
4 bananas
Chopped Pecans, optional
Maraschino cherries, optional

Line 13 x 9 pan with Twinkies. Mix sugar and pineapple together in a pan and bring to a boil.  Pour over twinkies. Cool slightly. Spread pudding over pineapple mixture.  Slice bananas and place over pudding.  Top with whipped topping.  Optional: top with cherries and chopped pecans.  Refrigerate for a few hours before serving.

Brownie Peanut Butter Cup Cupcakes

1   18 1/2 ounce package Duncan Hines Chewy Fudge Brownie mix
    24 miniature peanut butter cups

Preheat oven to 350 degrees.  Line 24 regular muffin cups with paper cupcake liners.

Prepare the brownie mix according to package directions for cakelike brownies.  Fill the cups half full with brownie batter.   Press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

Bake for 18-20 minutes, until the cupcakes are set.  When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks.  Store in an airtight container.

Pineapple Biscuits

10   maraschino cherries
1/4 cup (1/2 stick butter), at room temperature
1/2 cup packed light brown sugar
1   (10-ounce) can crushed pineapple
1   (12-ounce) package refrigerated buttermilk biscuits (10 count)

Preheat the oven to 400 degrees

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.

Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Herbed Snack Crackers

1/2 cup vegetable oil
1   1-ounce package ranch salad dressing mix
2   10 1/2-ounce boxes ritz cheese bits
1   heaping tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt

Place the crackers in a large sealable freezer container.  In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt.  Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning.  Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated.  Let the mixture come to room temperature before serving.  Store in the covered container in refrigerator.

Ham Biscuit or Sandwich Filling

1 cup ground cooked country or regular ham 

4 tablespoons butter

In a food processor, grind ham into small pieces.  Add butter and pulse until combined.  Split hot biscuits and using about 1 tablespoon of mixture, fill each biscuit.  Makes enough filling for about 36 biscuits.

Elvis Sandwiches

2-3   Ripe bananas
8   Slices white bread
3/4 cup crunchy peanut butter
3 tablespoon honey
1 1/2 teaspoon cinnamon
1/2 cup butter

Topping:
1/4 cup of sugar
1 tablespoon cinnamon

In frying pan melt 3 tablespoons of butter - make sure butter does not burn.  In a small bowl mix together peanut butter, honey and cinnamon. Slice bananas into 1/4 thick slices. Spread the peanut butter mixture on four slices of bread and cover with banana slices.  Top with remaining 4 slices of bread.  Spread butter on both sides of sandwiches.  Grill sandwiches in frying pan until each side is golden brown.

For topping, combine sugar cinnamon in shallow plate.  Coat grilled sandwiches with mixture.  Cut diagonally and serve hot.