Brownie Trifle

8 Health bar candy (or a bag of chocolate covered Heath baking bits)
1 box fudge brownie mix
2 c. chocolate chips
2 lg. boxes chocolate instant pudding
5 c. cold milk
2 lg. containers cool whip
1 c. miniature chocolate chips

Bake brownies according to directions, except fold in 2 c. chocolate chips before baking. Bake in greased 9x13 pan for 28 minutes. Do not overbake. Cool completely. Cut into 1/2 inch cubes.

Make pudding mixture as follows: Mix pudding and milk together and stir with wire whip or mixer 1 to 2 minutes. Fold in 3 cups of Cool Whip and 1 cup miniature chocolate chips. Place 1/2 of brownies in bottom of large trifle bowl, then 1/2 of pudding mixture, 4 Heath bars (crushed), and a layer of Cool Whip. Repeat layers. Decorate with crushed Heath bars. Cover with plastic wrap and refrigerate overnight.

Tip: Freeze Heath bars; crush in wrapper with wooden mallet or handle of table knife. I used large punch bowl for serving.

-Karen Edwards

Squirrel Bars

1/2 c. peanut butter

1/3 c. butter

3/4 c. brown sugar

3/4 c. sugar

2 eggs

2 tsp. vanilla

1 c. flour

1 tsp. baking powder

6 ounces chocolate chips

Mix together first four ingredients. Add eggs and vanilla. Stir in flour and baking powder. Spread mixture in a greased 9x13 pan. Sprinkle chips on top. Bake 3 min. at 350 degrees. Take out and "marbelize." Return to oven for another 18-20 min.. Cool and cut in to bars and serve.

-Karen Edwards

Ritzy Kids Chicken

8 boneless, skinless chicken breasts

2 c. crushed Ritz crackers

1/4 c. parmesan cheese

2 tsp. garlic salt

1 tsp. seasoned salt

1 c. plain yogurt

1/4 c. butter, melted (optional)

Combine crushed crackers, Parmesan, garlic salt and seasoned salt in shallow dish. Pat chicken dry, then coat with yogurt. Dep each piece in crumb mixture and arrange in 9x13 baking dish. Drizzle melted buter over top, if desired. Bake at 350 degrees for 45 minutes.

-Karen Edwards